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Personal Data:<br />

CURRICULUM VITAE<br />

Current 2001<br />

DENNIS RICHARD BUEGE<br />

Born April 2, 1945 in grew Juneau, <strong>Wisconsin</strong>;<br />

Grew up on a diversified livestock farm; married to Catherine Hughes (1966); father <strong>of</strong> two<br />

daughters: Elizabeth and Amy.<br />

Academic Training<br />

B.S. <strong>University</strong> <strong>of</strong> <strong>Wisconsin</strong>—Madison — 1967 — (Meat and <strong>Animal</strong> Science)<br />

M.S. Cornell <strong>University</strong> — 1969 — (<strong>Animal</strong> Science)<br />

Ph.D. <strong>University</strong> <strong>of</strong> <strong>Wisconsin</strong>—Madison — 1975 — (Meat and <strong>Animal</strong> Science/Food Science)<br />

Employment Record:<br />

Participated in operation <strong>of</strong> family farm<br />

U.S. Army Veterinary Food Inspection Service (1969—1972)<br />

Geo. A. Hormel and Company — Research and Development (1975—1977)<br />

<strong>University</strong> <strong>of</strong> <strong>Wisconsin</strong>—Madison;<br />

� Assistant Pr<strong>of</strong>essor 1977—1982 (100% Extension)<br />

� Associate Pr<strong>of</strong>essor 1982—1987 (100% Extension)<br />

� Pr<strong>of</strong>essor 1987—present (80% Extensicn/20% Research)<br />

Extension Focus:<br />

� Meat processors (meat technology and safety)<br />

� Home economists, dieticians and other food—related pr<strong>of</strong>essionals<br />

� Livestock producers<br />

� Youth<br />

� Consumers<br />

Research Interests: Processing and safety <strong>of</strong> meat products; nutrient composition <strong>of</strong> meat products; reduced fat<br />

meat products; characteristics <strong>of</strong> beef from Holstein steers<br />

Publications:<br />

Over 100 extension fact sheets, popular press articles, conference proceedings, workbooks and<br />

video-tapes prepared; nine scientific papers published.<br />

Pr<strong>of</strong>essional Societies:<br />

� American Meat Science Association (AMSA)<br />

� American Society <strong>of</strong> <strong>Animal</strong> <strong>Sciences</strong> (ASAS)<br />

� Institute <strong>of</strong> Food Technologists (IFT)<br />

� American Association <strong>of</strong> Meat Processors (AAMP)


CURRICULUM VITAE<br />

Current 2001<br />

Pr<strong>of</strong>essional Awards and Activities<br />

� Meat Industry Research Conference Planning Committee (1979 and 1991)<br />

� Chair, AMSA Meat Science Extension/Industry Group (1980-1981; 2001)<br />

� Vice—Chair, Meat Inspection Advisory Committee, Meat Safety add inspection Bureau, WDATCP<br />

(1980—present)<br />

� Six Meat—Related International Assignments (Costa Rica, 1983; Hungary, 1984; Belgium, 1990;<br />

Bulgaria, 1993—94; Romania, 1995; Ukraine, 1999)<br />

� Director, AMSA (1988—1990).<br />

� Meritorious Service Award —— <strong>Wisconsin</strong> Association <strong>of</strong> Meat Processors (1986)<br />

� Co—Chair, National Food Safety Task Force, Cooperative Extension Service (1990)<br />

� ANSA Extension—Industry Service Award (1992)<br />

� Industry Person <strong>of</strong> the Year Award —- Columbia County Pork Producers (1992)<br />

� Pork Industry Honoree —— <strong>Wisconsin</strong> Pork Producers (1993)<br />

� Pork Industry Handbook Advisory Committee (1994—present)<br />

� Advisor to Saddle and Sirloin Club (1995-present)<br />

� Outstanding Service Award —— <strong>Wisconsin</strong> Cattlewomen (1996)<br />

� Industry Honoree—<strong>Wisconsin</strong> Livestock Breeders Association (2000)<br />

Other Interests: Bethel Lutheran Church gardening, cooking, and spectator sports<br />

Refereed Journal Articles<br />

Buege, D. R. and J. 11. Stouffer. 1974. Effects <strong>of</strong> pre-rigor tension on tenderness <strong>of</strong> intact bovine<br />

and ovine muscle. J. Food Sci. 39:396-401.<br />

Buege, D. R. and J. R. Stouffer. 1974. Tenderness variation in ovine longissimus muscle.<br />

J. Food Sci. 39:402-405.<br />

Buege, D. R. and B. B. Marsh. 1975. Mitochondrial calcium and postmortem muscle shortening.<br />

Biochem. Biophys, Res. Comm. 65:478-482.<br />

Cassens, R. G., T. Ito, M. Lee and D. Buege. 1978. The use <strong>of</strong> nitrite in meat. Bio. Sci. 28:633-637.<br />

Faustman, C., R. G. Cassens, IJ. N. Schaefer, D. 11. Buege, and K. K. Scheller. 1989. Vitamin E<br />

supplementation <strong>of</strong> holstein steer diets improves sirloin steak color. J. Food Sci. 54:485.<br />

Faustman, C., R. G. Cassens, D. N. Schaefer, D. R. Buege, S. N. Williams, and K.<br />

K. Scheller. 1989. Improvement <strong>of</strong> pigment and lipid stability in Holstein steer beef by<br />

dietary supplementation with Vitamin E. J. Food Sci. 54:858.<br />

Arnold, R. N., K. K. Scheller, S. C. Arp, S. N. Williams, D. R. Buege, and D. M. Schaefer. 1992.<br />

Effect <strong>of</strong> long- or short-term feeding <strong>of</strong> α-tocopheryl acetate to Holstein and crossbred beef<br />

steers on performance, carcass characteristics, and beef color stability. J. Anim. Sci.<br />

70:3055-3065.<br />

Reagan, J. 0., 0. R. Acuff, D. R. Buege, N. J. Buyck, J. S. Dickson, C. L. Kastner, J. L. Marsdon, J.<br />

B. Morgan, R. Nickelson II, G. C. Smith, and J.N. S<strong>of</strong>as. 1996. Trimming and washing <strong>of</strong><br />

beef carcasses as a method <strong>of</strong> improving the microbiological quality <strong>of</strong> meat.<br />

J. Food Protec. 59:751.


CURRICULUM VITAE<br />

Current 2001<br />

Hinkens, J. C., N. 0. Faith, T. D. Lorang, P. B. Bailey, D. R. Buege, C. W. Kaspar, and J. B.<br />

Luchansky. 1996. Validation <strong>of</strong> pepperoni processes for control <strong>of</strong> Escherjchia coil 0l57:H7.<br />

J. Food Protec. In Press.<br />

Calicioglu, N., N. 0. Faith, D. R. Buege, and J. B. Luchansky. 1997. Viability <strong>of</strong> Escherichia coil<br />

0157:117 in fermented, semi-dry, low temperature-cooked beef summer sausage. J. Food<br />

Protection 60(10) :1158-1162.<br />

Gamage, S. 0., N. G. Faith, J. B. Luchansky, S. C. Ingham, and D. H. Buege.<br />

1997. Inhibition <strong>of</strong> microbial growth in chub-packed ground beef by<br />

refrigeration and medium-dose irradiation. Intl. J. Food Micro, 37:175-182.<br />

Buege, D. R., W. Henderson, S. H. Watters, L. L. Borchert, B. H. Ingham, and<br />

E.J. Hentges. 1998. A nationwide audit <strong>of</strong> the composition <strong>of</strong> pork and poultry products at<br />

retail. J. Food Comp. and Anal. 11(3) :249-261.<br />

Faith, N. G., N. S. LeCoutour, M. B. Alvarenga, N. Calicioglu, D. R. Buege, and<br />

J.B. Luchansky. 1998. Viability <strong>of</strong> Escherichia coii 0157:H7 in ground and formed beef<br />

jerky prepared at levels <strong>of</strong> S and 20% fat and dried at 52, 57, 63, or 68CC in a home-style<br />

dehydrator. Int’l J. Food Microbiology 41:213-221.<br />

Hoke, I. N., 0. 11. Buege, W. Ellefson, and E. Maly. 1999. Nutrient and Related Food Composition<br />

<strong>of</strong> Exported Australian Lamb Cuts. J. <strong>of</strong> Food Comp. and Anal. 12:97-109.<br />

Research Bulletins<br />

Buege, D. R., J. E. Held, C. A. Smith, L. K. Sather, and L. V. Klatt. 1990. A<br />

nationwide survey <strong>of</strong> the composition and marketing <strong>of</strong> pork products at<br />

retail. <strong>University</strong> <strong>of</strong> <strong>Wisconsin</strong>-Madison Research Bulletin No. 3509 (25<br />

pages)<br />

Buege, D. R. and B. H. Ingham. 1998. A supermarket meat case survey <strong>of</strong> the composition <strong>of</strong> pork<br />

and chicken cuts. <strong>University</strong> <strong>of</strong> <strong>Wisconsin</strong>-Madison, College <strong>of</strong> Agricultural and Life<br />

<strong>Sciences</strong>, Laboratory <strong>of</strong> Muscle Biology and Meat Science MBMS 101 (6 pages)<br />

Industry Fact Sheets/Articles/Reports<br />

Buege, D. and A. Buege. 1992. The effect <strong>of</strong> fry pan type on fat removal during frying: Mirro F-l5<br />

test pan vs conventional fry pan. Prepared for Mirro Company, Manitowoc, WI.<br />

Buege, D. 1993. Fat loss from whole-muscle products cooked in the Mirro F-l5 and a conventional<br />

Dutch oven. Prepared for the Mirro Company, Manitowoc,WI.<br />

Buege, D. 1993. Vitamin E feeding and retail color stability in beef. IFT Muscle Foods Division<br />

Newsletter 19(2) :2-4.<br />

Buege, D. 1993. Variation in pork quality -- PSE and DFD muscle. Facts From The Meat Board:<br />

Meat Science, Series No. FS/MS 010 (3 page fact sheet)<br />

Buege, D. R. 1993. A comparison <strong>of</strong> the nutrient content <strong>of</strong> raw, deep-fat fried and oven-roasted<br />

chicken breasts and thighs. Prepared for Alto-Shaam, Inc., Menomonee Falls, WI.


CURRICULUM VITAE<br />

Current 2001<br />

Buege, D. R. and D. W. Henderson. 1996. The effect <strong>of</strong> addition <strong>of</strong> carrageenan, whey protein<br />

concentrate, gelatin and phosphate on the textural properties <strong>of</strong> low-fat, high moisture hot<br />

dogs. Prepared for Systems Bio-Industries, Waukesha, WI.<br />

Calicioglu, M., D. R. Buege, S. C. Ingham and J. B. Luchansky. 1998. Recovery <strong>of</strong> Escherichia<br />

coli biotype I and Enterococcus spp. during refrigerated storage <strong>of</strong> beef carcasses inoculated<br />

with a fecal slurry. Annual Report <strong>of</strong> the Food Research Institute, <strong>University</strong> <strong>of</strong> <strong>Wisconsin</strong>-<br />

Madison.<br />

Extension Bulletins<br />

Buege D. R., M. H. Lee and H. G. Cassens. November 1978. Residual nitrite levels in meat<br />

products manufactured by <strong>Wisconsin</strong> meat processors. <strong>University</strong> <strong>of</strong> <strong>Wisconsin</strong> Extension<br />

Publication No. A2983 (4 pages)<br />

Maurer, A. J. and D. R. Buege. October 1979. Facts about processed meats. <strong>University</strong> <strong>of</strong><br />

<strong>Wisconsin</strong> Extension Publication No. A304l (4 pages)<br />

Craven, Scott and Dennis Buege. November 1979 (revised 1987). So you got a deer. <strong>University</strong> <strong>of</strong><br />

<strong>Wisconsin</strong> Extension Publication No. G1598 (6 pages)<br />

Buege, D. R. and R. G. Cassens. April 1980. Manufacturing summer sausage. <strong>University</strong> <strong>of</strong><br />

<strong>Wisconsin</strong> Extension Publication No. A3058 (8 pages)<br />

Buege, D. R. June 1981. A survey <strong>of</strong> the composition <strong>of</strong> dry-cured and immersion-cured bacon<br />

manufactured by <strong>Wisconsin</strong> processors. <strong>University</strong> <strong>of</strong> <strong>Wisconsin</strong> Extension Publication No.<br />

R3l25 (5 pages)

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