Amilton de Mello

Photo of Amilton de Mello, Extension

Amilton de Mello

Associate Professor, State Specialist

Summary

Dr. de Mello's research focus on positively impact meat industry operations, production costs, meat quality attributes, and animal welfare.

Current research topics include pre and post-harvest food safety interventions, effects of feeding different sources of energy on meat composition, shelf life stability, added value-fresh cuts, and effects of physiologic parameters on muscle-to-meat transformation.

Education

D.V.M. University of Marilia, Veterinary Medicine, 2001
M.S., Sao Paulo State University, 2005
Ph.D., University of Nebraska, 2010

Programs

cooked food

Food Safety Project

Extension has been instrumental in bringing about the "Nevada Food Safety Task Force," which strives to provide a working forum for food safety experts and to improve communication between all entities that are held accountable for food safety and security within our state.Improving Food Safety Education for Child and Adult Care Providers in Nevada.

Honors and Awards

University of Nevada, Reno - Early Career Innovator Award (2018).

Washoe County 4H Program - Friend of 4-H Service Award (2019).

University of Nevada, Reno - Cooperative Extension Outstanding Academic Faculty (2020).

 

Service

USDA - National Advisory Committee on Meat and Poultry Inspection (NACMPI) - Advisor (2008-)

Nevada Food Safety Task Force (NFSTF) - Academia Chair (2015-2020)

 

News & Journal Articles, Fact Sheets, Reports...

Fact Sheets
Effects of wet and dry aging on yields, tenderness and microbial loads of beef loins
This fact sheet contains extensive information on beef short lions usage for wet and dry aging on yields by measuring the tenderness and microbial loads after 21 and 42 days.
 de Mello, A.S. 2019, Extension | University of Nevada, Reno, FS 19-01
Finishing diets containing dry and modified corn distillers grains differently affect fatty acid profile of beef Giotto, F.M., Fruet, A.P.B., de Mello, A.S. 2019, Extension | University of Nevada, Reno, FS 19-03
Application of bacteriophages on beef trim decreases loads of Shiga Toxin-Producing E. coli (STEC) in ground beef
This fact sheet contains extensive information on the benefits of bacteriophages on beef trim.
 Shebs, E.L., Torres, E.S., de Mello, A.S. 2019, Extension, University of Nevada, Reno FS 19-02
Journals
Systém hodnocení jatecných tel skotu v USA Lebedová, N., de Mello, A., Gamage, N., Barton, L., Bureš, 2023, Maso, 2023, roc. 34(2), s. 31-37. ISSN 1210-4086.
Discarded pecan seeds as an alternative feedstuff in lamb diets: Effects on intake, growth performance, carcass weights, and meat quality Giotto, F.M., Grandis, F.A., de Mello, A.S., Ribeiro, E.L.A. 2022, Small Ruminant Research, Volume 213, August 2022,
Effects of MS bacteriophages, ultraviolet light, and organic acid applications on beef trim contaminated with STEC O157:H7 and the “Big Six” serotypes after a simulated High Event Period Scenario Shebs, E.L., Giotto, F.G., de Mello, A.S. 2022, Meat Science
Effects of lipid and starch supplementation as water intake mitigation techniques on performance and efficiency of nursing Holstein calves Macias-Franco, A., da Silva, A.E.M.., de Moura, F.H., Norris, A.B., Van Den Broek, K., Valcheck, M., de Mello, A.S., Fonseca, M.A. 2021, Translational Animal Science, Volume 5, Issue 3, July 2021
Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages Shebs-Maurine, E.L., Giotto, F.M., Laidler, S.T., de Mello, A.S. 2021, Meat Science
Effects of the incorporation of tannin extract from Quebracho Colorado wood on color Parameters, lipid oxidation, and sensory attributes of beef patties
Condensed tannins from Quebracho Colorado wood are incorporated into beef patties as a natural antioxidant source to improve shelf life.
 Fruet, A.P.B., Giotto, F.M., Fonseca, M.F., Nörnberg, J.L., and de Mello, A.S. 2020, Foods 2020, 9(5), 667
Effects of muscle and finishing diets containing distillers grains with low moisture levels on fatty acid deposition in two novel value-added beef cuts Giotto, F. M. Fruet, A. P. B., Nörnberg J. L.,Calkins, C. R., de Mello, A. S. 2020, Food Science of Animal Resources, pISSN: 2636-0772, eISSN: 2636-0780
Application of MS bacteriophages on contaminated trimmings reduces Escherichia coli O157 and non-O157 in ground beef Shebs-Maurine, E.S., Torres,E .S., Yeh-Parker, de Mello, A.S. 2020, Meat Science
Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario
Bacteriophages led to improved reductions of the bacteria E. coli in aerobically-packaged beef. As well as, bacteriophage applications are more effective than organic acids in package meats.
 Shebs. E.L., Lukov, M.J., Giotto, F.M., Torres, E.S., de Mello, A.S. 2020, Meat Science. Volume 162, April 2020,
Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains
Corn Distillers Grains plus Solubles (DGS) are commonly used as a source of protein and energy for finishing cattle and its composition may vary based on moisture levels, fat and protein content. However, the inclusion of DGS in finishing diets alters beef quality attributes when compared to corn-based diets.
 Fruet, A.P.B., Nörnberg, J.L., Calkins, C.R., de Mello, A.S. 2019, Meat Science, Volume 154, August 2019, Pages 119-125
Effects of fortification of beef steaks with krill oil on physical, chemical, and sensory characteristics Fruet, A. P., Gerrard, D., Nörnberg, J. L. and de Mello, A. S. 2018, Journal of Human Nutrition & Food Science
Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pasture Fruet, A.P.B., de Mello, A.S., Trombetta, F., Stefanello, F.S., Speroni, C.S., de Vargas, D.P., de Souza, A.N.M., Rosado Júnior, A.G., Tonetto, C.J., Nörnberg, J.L. 2018, Meat Science
Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis Fruet, A.P.B., Trombetta, F, Stefanello, F.S., Speroni, C.S., Donadel, J.Z., De Souza, A.N.M, Rosado Júnior, A., Tonetto, C.J., Wagner, R., de Mello, A.S., Nörnberg, J.L. 2018, Meat Science
Growth performance and carcass traits of steers finished on three different systems including legume–grass pasture and grain diets Fruet, A.P.B; Stefanello, F.S.; Trombetta, F.; De Souza, A.N.M.; , Rosado Júnior, A.G.; Tonetto, C.J.; Flores, J.L.C.; Scheibler, R.B.; Bianchi, R.M.; Pacheco, P.S.; De Mello, A. S.; and Nörnberg, J.L. 2018, Animal
Meat Science Lexicon
The American Meat Science Association became aware of the need to develop a lexicon for the standardization of various terms used in meat sciences that have been adopted by researchers in allied fields, culinary arts, journalists, health professionals, nutritionists, regulatory authorities, and consumers.
 Seman, D.L., Boler, D.D., Carr, C.D., Dikeman, M.E., Owens, C.M., Keeton, J.T., Pringle, T.D., Sindelar, J.J., Woerner, D.R., de Mello, A.S., Powell, T. M. 2018, Meat and Muscle Biology 2(3)
Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef Yeh, Y., de Moura, F., Van de Broek, K., de Mello, A.S. 2018, Meat Science
Effects of long spray-chilling on water pocket development in ribeyes de Mello, A. S.; Ringkob, T., Yeh, Y. 2017, Meat Science
Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile de Mello, A.S., Jenschke, B.E., Senaratne, L.S., Carr, T.P., Erickson, G.E., Calkins, C.R. 2017, Meat Science
Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products Yeh, Y., Purushothaman, P., Gupta, N., Ragnone, M., Verma, S. C., de Mello, A. S. 2017, Meat Science
Evaluation of palatability and muscle composition of novel value-added beef cuts Yeh, Y., Ribeiro, F.A., Omaye, S.T., Calkins, C.R., de Mello, A. S. 2017, Meat Science
Beef Quality of Calf-­Fed Steers Finished on Varying Levels of Corn-Based Wet Distillers Grains Plus Solubles. de Mello, A. S.; Calkins, C. R.; Jenschke, B. E.; Carr, T. P.; Dugan, M. E. R.; Erickson, G. E. 2012, Journal of Animal Science, v. 1, p. 232-237
Effects of feeding modified distillers grains plus solubles on marbling attributes, proximate composition and fatty acid profile of beef. de Mello, A. S.; Jenschke, B. E.; Senaratne, L. S.; Carr, T. P.; Erickson, G. E.; Calkins, C. R. 2012, Journal of Animal Science, v. 1, p. 234-242
Animal welfare of pre-slaughter handling and the influence on pork quality and stress physiological parameters. Ludtke, C. B.; Dalla Costa, O. A.; Roça, R. O.; Silveira, E. T. F.; Athayde, N. B.; Araújo, A. P.; de Mello, A. S.; Azambuja, N. C. 2012, Ciencia Rural 42: 532-537
Evaluation of performance, carcass characteristics & sensory attributes of beef from finishing steers fed field peas. Jenkins, K. H.; Vasconcelos, J. T.; Hinkle J. B. ; Furman, S. A.; de Mello, A. S.; Senaratne, L. S.; Pokharel, S.; Calkins, C. R. 2011, Journal of Animal Science 89: 1167-1172
Vitamin and mineral content of value cuts from beef steers fed distiller's grains. Driskell, J. A.; Kim, Y. N.; Giraud, D. W.; Hamouz, F. L.; de Mello, A. S.; Erickson, G. E.; Calkins, C. R. 2010, Journal of Food Composition and Analysis 24: 362-367
Effect of Cooking Method, Distiller's Grains, and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin E. Kim, Y.N.; Giraud, D.W.; Masrizal, M.A.; Hamouz, F.L.; Watanabe, K.; Schnepf, M.I.; de Mello, A. S.; Erickson, G.E.; Calkins, C.R.; Driskell, J.A. 2010, Journal of Food Science 75: 166-172.
Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round. Senaratne, L. S.; Calkins, C. R.; de Mello, A. S.; Pokharel, S. ; Hinkle, J. B. 2010, Journal of Animal Science 88: 3084-3106.
Effect of Hydrogen Peroxide in the Scald Tank on the Microbial Count of Pork Skin. de Mello, A.S.; Roça, R. O. 2009, The Journal of Animal Husbandry and Veterinary Medicine in Tropical Countries 62: 27-31.