dennis richard buege - Animal Sciences - University of Wisconsin ...

Personal Data:
CURRICULUM VITAE
Current 2001
DENNIS RICHARD BUEGE
Born April 2, 1945 in grew Juneau, Wisconsin;
Grew up on a diversified livestock farm; married to Catherine Hughes (1966); father of two
daughters: Elizabeth and Amy.
Academic Training
B.S. University of Wisconsin—Madison — 1967 — (Meat and Animal Science)
M.S. Cornell University — 1969 — (Animal Science)
Ph.D. University of Wisconsin—Madison — 1975 — (Meat and Animal Science/Food Science)
Employment Record:
Participated in operation of family farm
U.S. Army Veterinary Food Inspection Service (1969—1972)
Geo. A. Hormel and Company — Research and Development (1975—1977)
University of Wisconsin—Madison;
� Assistant Professor 1977—1982 (100% Extension)
� Associate Professor 1982—1987 (100% Extension)
� Professor 1987—present (80% Extensicn/20% Research)
Extension Focus:
� Meat processors (meat technology and safety)
� Home economists, dieticians and other food—related professionals
� Livestock producers
� Youth
� Consumers
Research Interests: Processing and safety of meat products; nutrient composition of meat products; reduced fat
meat products; characteristics of beef from Holstein steers
Publications:
Over 100 extension fact sheets, popular press articles, conference proceedings, workbooks and
video-tapes prepared; nine scientific papers published.
Professional Societies:
� American Meat Science Association (AMSA)
� American Society of Animal Sciences (ASAS)
� Institute of Food Technologists (IFT)
� American Association of Meat Processors (AAMP)

CURRICULUM VITAE
Current 2001
Professional Awards and Activities
� Meat Industry Research Conference Planning Committee (1979 and 1991)
� Chair, AMSA Meat Science Extension/Industry Group (1980-1981; 2001)
� Vice—Chair, Meat Inspection Advisory Committee, Meat Safety add inspection Bureau, WDATCP
(1980—present)
� Six Meat—Related International Assignments (Costa Rica, 1983; Hungary, 1984; Belgium, 1990;
Bulgaria, 1993—94; Romania, 1995; Ukraine, 1999)
� Director, AMSA (1988—1990).
� Meritorious Service Award —— Wisconsin Association of Meat Processors (1986)
� Co—Chair, National Food Safety Task Force, Cooperative Extension Service (1990)
� ANSA Extension—Industry Service Award (1992)
� Industry Person of the Year Award —- Columbia County Pork Producers (1992)
� Pork Industry Honoree —— Wisconsin Pork Producers (1993)
� Pork Industry Handbook Advisory Committee (1994—present)
� Advisor to Saddle and Sirloin Club (1995-present)
� Outstanding Service Award —— Wisconsin Cattlewomen (1996)
� Industry Honoree—Wisconsin Livestock Breeders Association (2000)
Other Interests: Bethel Lutheran Church gardening, cooking, and spectator sports
Refereed Journal Articles
Buege, D. R. and J. 11. Stouffer. 1974. Effects of pre-rigor tension on tenderness of intact bovine
and ovine muscle. J. Food Sci. 39:396-401.
Buege, D. R. and J. R. Stouffer. 1974. Tenderness variation in ovine longissimus muscle.
J. Food Sci. 39:402-405.
Buege, D. R. and B. B. Marsh. 1975. Mitochondrial calcium and postmortem muscle shortening.
Biochem. Biophys, Res. Comm. 65:478-482.
Cassens, R. G., T. Ito, M. Lee and D. Buege. 1978. The use of nitrite in meat. Bio. Sci. 28:633-637.
Faustman, C., R. G. Cassens, IJ. N. Schaefer, D. 11. Buege, and K. K. Scheller. 1989. Vitamin E
supplementation of holstein steer diets improves sirloin steak color. J. Food Sci. 54:485.
Faustman, C., R. G. Cassens, D. N. Schaefer, D. R. Buege, S. N. Williams, and K.
K. Scheller. 1989. Improvement of pigment and lipid stability in Holstein steer beef by
dietary supplementation with Vitamin E. J. Food Sci. 54:858.
Arnold, R. N., K. K. Scheller, S. C. Arp, S. N. Williams, D. R. Buege, and D. M. Schaefer. 1992.
Effect of long- or short-term feeding of α-tocopheryl acetate to Holstein and crossbred beef
steers on performance, carcass characteristics, and beef color stability. J. Anim. Sci.
70:3055-3065.
Reagan, J. 0., 0. R. Acuff, D. R. Buege, N. J. Buyck, J. S. Dickson, C. L. Kastner, J. L. Marsdon, J.
B. Morgan, R. Nickelson II, G. C. Smith, and J.N. Sofas. 1996. Trimming and washing of
beef carcasses as a method of improving the microbiological quality of meat.
J. Food Protec. 59:751.

CURRICULUM VITAE
Current 2001
Hinkens, J. C., N. 0. Faith, T. D. Lorang, P. B. Bailey, D. R. Buege, C. W. Kaspar, and J. B.
Luchansky. 1996. Validation of pepperoni processes for control of Escherjchia coil 0l57:H7.
J. Food Protec. In Press.
Calicioglu, N., N. 0. Faith, D. R. Buege, and J. B. Luchansky. 1997. Viability of Escherichia coil
0157:117 in fermented, semi-dry, low temperature-cooked beef summer sausage. J. Food
Protection 60(10) :1158-1162.
Gamage, S. 0., N. G. Faith, J. B. Luchansky, S. C. Ingham, and D. H. Buege.
1997. Inhibition of microbial growth in chub-packed ground beef by
refrigeration and medium-dose irradiation. Intl. J. Food Micro, 37:175-182.
Buege, D. R., W. Henderson, S. H. Watters, L. L. Borchert, B. H. Ingham, and
E.J. Hentges. 1998. A nationwide audit of the composition of pork and poultry products at
retail. J. Food Comp. and Anal. 11(3) :249-261.
Faith, N. G., N. S. LeCoutour, M. B. Alvarenga, N. Calicioglu, D. R. Buege, and
J.B. Luchansky. 1998. Viability of Escherichia coii 0157:H7 in ground and formed beef
jerky prepared at levels of S and 20% fat and dried at 52, 57, 63, or 68CC in a home-style
dehydrator. Int’l J. Food Microbiology 41:213-221.
Hoke, I. N., 0. 11. Buege, W. Ellefson, and E. Maly. 1999. Nutrient and Related Food Composition
of Exported Australian Lamb Cuts. J. of Food Comp. and Anal. 12:97-109.
Research Bulletins
Buege, D. R., J. E. Held, C. A. Smith, L. K. Sather, and L. V. Klatt. 1990. A
nationwide survey of the composition and marketing of pork products at
retail. University of Wisconsin-Madison Research Bulletin No. 3509 (25
pages)
Buege, D. R. and B. H. Ingham. 1998. A supermarket meat case survey of the composition of pork
and chicken cuts. University of Wisconsin-Madison, College of Agricultural and Life
Sciences, Laboratory of Muscle Biology and Meat Science MBMS 101 (6 pages)
Industry Fact Sheets/Articles/Reports
Buege, D. and A. Buege. 1992. The effect of fry pan type on fat removal during frying: Mirro F-l5
test pan vs conventional fry pan. Prepared for Mirro Company, Manitowoc, WI.
Buege, D. 1993. Fat loss from whole-muscle products cooked in the Mirro F-l5 and a conventional
Dutch oven. Prepared for the Mirro Company, Manitowoc,WI.
Buege, D. 1993. Vitamin E feeding and retail color stability in beef. IFT Muscle Foods Division
Newsletter 19(2) :2-4.
Buege, D. 1993. Variation in pork quality -- PSE and DFD muscle. Facts From The Meat Board:
Meat Science, Series No. FS/MS 010 (3 page fact sheet)
Buege, D. R. 1993. A comparison of the nutrient content of raw, deep-fat fried and oven-roasted
chicken breasts and thighs. Prepared for Alto-Shaam, Inc., Menomonee Falls, WI.

CURRICULUM VITAE
Current 2001
Buege, D. R. and D. W. Henderson. 1996. The effect of addition of carrageenan, whey protein
concentrate, gelatin and phosphate on the textural properties of low-fat, high moisture hot
dogs. Prepared for Systems Bio-Industries, Waukesha, WI.
Calicioglu, M., D. R. Buege, S. C. Ingham and J. B. Luchansky. 1998. Recovery of Escherichia
coli biotype I and Enterococcus spp. during refrigerated storage of beef carcasses inoculated
with a fecal slurry. Annual Report of the Food Research Institute, University of Wisconsin-
Madison.
Extension Bulletins
Buege D. R., M. H. Lee and H. G. Cassens. November 1978. Residual nitrite levels in meat
products manufactured by Wisconsin meat processors. University of Wisconsin Extension
Publication No. A2983 (4 pages)
Maurer, A. J. and D. R. Buege. October 1979. Facts about processed meats. University of
Wisconsin Extension Publication No. A304l (4 pages)
Craven, Scott and Dennis Buege. November 1979 (revised 1987). So you got a deer. University of
Wisconsin Extension Publication No. G1598 (6 pages)
Buege, D. R. and R. G. Cassens. April 1980. Manufacturing summer sausage. University of
Wisconsin Extension Publication No. A3058 (8 pages)
Buege, D. R. June 1981. A survey of the composition of dry-cured and immersion-cured bacon
manufactured by Wisconsin processors. University of Wisconsin Extension Publication No.
R3l25 (5 pages)