Webinar
Producing safe beef carcasses:
Pre- and post-slaughter strategies
Dan Schaefer
Dan Schaefer joined Cargill in 1993 as a Food Scientist for the company’s fresh beef division. In 1996, he was promoted to Manager, Fresh Beef R&D and currently is the AVP of Beef R&D. In this role Dan leads process innovation for the company’s beef product lines. This includes Slaughter, Fabrication, and Ground Beef products and processes. His past research has focused primarily on beef carcass processing improvements. He holds patents on the Finely Textured Beef process and Pathogen Reduction. In addition, Dan has been involved in the development of Advanced Meat Recovery since the initial petition to USDA in 1994. Current research focuses primarily on food safety.
Before joining Cargill, Dan was a Graduate Research Assistant at Iowa State University. His research was focused on objective technologies to evaluate live beef cattle and beef carcasses. In addition, he was the assistant coach of the collegiate meat judging team and taught the introductory meat science laboratory. Dan received his Bachelor’s and Master’s degrees from Iowa State University in Ames, Iowa.
Schaefer is a member of the American Meat Science Association, currently serving on the program committee. He also serves on the commission of properties for Ascension Lutheran Church in Wichita, and is involved in mentoring with the Kansas Bigs in School program.
Dean Danilson
Dean Danilson, Ph.D., has been with Tyson Foods, Inc. and IBP since 1988. His first role was Director of Meat Research and then Director of Beef Quality Control. In 1995 he became Vice President, QA & Food Safety and in 1997 he became Vice President, Technical Services of their Fresh Meat Division. Since 2002, he’s been Vice President, Quality Assurance & Food Safety responsible for Tyson Foods “Retail” Meat and Poultry Quality Assurance & Food Safety programs for over 50 slaughter, fabrication and further processing facilities. He is also responsible for developing, implementing and sustaining QA/QC, HAACP/SSOP & GMP/SOP programs. In addition to being responsible for Product R&D & Meat Engineering for IBP’s Fresh Meat Division, he is the liaison for the USDA and FDA on regulatory issues, and serves as technical liaison with the industry, trade groups, universities, suppliers and customers. Dr. Danilson served as Assistant Professor for five years at Auburn University, driving research of beef cattle management and nutrition courses, and coaching of the Livestock Judging Teams and Meat Animal Evaluation Teams. There, he also served as Director of the Beef Teaching Herd and Purebred Beef Cattle programs. Dr. Danilson received his Ph.D. and M.S. in Animal Science from Virginia Polytechnic Institute & State University, and B.S. in Animal Science from Iowa State University.
Dr. James Marsden
Dr. James Marsden joined the Kansas State University’s Animal Science and Industry faculty in 1994 as the Regent’s Distinguished Professor of Food Safety and Security. He has a 100 percent research appointment. He also serves as the associate director of the Biosecurity Research Institute located at KSU.
His research focus has been on the safety of food products. This work has included the control of E. coli O157:H7 in raw ground beef and other processed beef products and Listeria monocytogenes in processed meats. He also acts as the senior science advisor for the North American Meat Processors Association and has been involved in food safety training for the food industry.
Marsden is the author of numerous publications and book chapters on food safety and quality and has received awards for research and teaching.
He serves on a number of advisory boards for companies that provide food safety technologies to the food industry. He is a regular contributor to the television program “World Business Review with Alexander Haig” and has appeared on numerous television news programs as a food safety expert.
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