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National Hog Farmer


CHAMPAIGN-URBANA, IL— Dr. Tom R. Carr was named the recipient of the 2009 American Meat Science Association (AMSA) R.C. Pollock Award. The award was presented on Tuesday, June 23, at the 62nd Annual Reciprocal Meat Conference held in Rogers, Arkansas. The R. C. Pollock Award is presented in honor of the first general manager of the National Live Stock and Meat Board. Pollock, dedicated to the advancement of meat science, was the moving force in the establishment of the Reciprocal Meat Conference. The award honors a dedicated AMSA member whose work through teaching, extension, research, or service represents an extraordinary and lasting contribution to the meat industry.

Dr. Carr has held a teaching/extension position at the University of Illinois since 1974, where he instructs courses in meat animal and carcass evaluation, and meat selection and classification. He is recognized by AMSA for his selfless commitment to teaching and mentoring, and for his collective contribution to the education and advancement of a new generation of meat industry scientists. Among his contributions, he is a long-time coach of university meat judging and meat animal evaluation teams. He is credited with helping to send more than 50 percent of meats team participants on to meat industry employment, or to the pursuit of advanced degrees.

Dr. Carr received his undergraduate degree from Kansas State University, where he was a member of the 1967 meats judging team and of the 1968 livestock judging team. Additionally, he was very active in the Block and Bridle Club, Alpha Zeta and FarmHouse Fraternity. Dr. Carr received his B.S. degree in 1969 and his M.S. in 1970. He then accepted a halftime teaching assistantship at Oklahoma State University and pursued a Ph.D. degree, which he received in Food Science in 1975.

As his career progressed, Dr. Carr has been the recipient of a number of academic or industry honors, and recently received the Senior Faculty Award for Excellence in Teaching from the College of Agricultural, Consumer and Environmental Sciences at the University of Illinois. Dr. Carr’s contributions to AMSA are numerous. His leadership in both executive and committee capacities has served the organization in its tradition and its evolution and, perhaps most notably, helped provide critical, formative educational and experiential events shaping the meat industry’s future leaders.

The American Meat Science Association professional society was formally incorporated in 1964. Its unique role is to provide the forum for all interests in meat—commercial, academic, government, and consumer—to come together in a reasoned, scientifically based atmosphere to address the needs of the processing and marketing segments of industry, the consuming public, its own members, and others in the biological and nutritional sciences.