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