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

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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.
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