The American Meat Science Association in cooperation with the National Pork Board will host PORK 101 October 18-20 at Oklahoma State University. 

PORK 101 attendees will learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at Iowa State University. A hands-on course, it’s designed to give people the opportunity to participate in the selection, evaluation and fabrication of pork carcasses. They will also prepare and sample products from pork carcasses including pumped loins, bacon, hams and sausage.

The program features:

• Live Hog Grading and Evaluation

• Lean Value Pricing

• Quality Management at Slaughter

• Slaughter Floor HACCP

• Measuring Carcass Quality and Composition

• Process Control Testing

• Fresh Sausage Production

• Pork Carcass Fabrication

• Value Addition

• Consistency Improvement

• Enhanced Pork Production

• Curing Production

• Retail and Consumer Issues

Past attendees of the AMSA PORK 101 can attest to the importance of attending this informative and educational course. As one attendee said “Thank you for an informative course, excellent class worth every cent.”

PORK 101 is co-sponsored by the American Society of Animal Science (ASAS), American Association of Meat Processors (AAMP), North American Meat Processors Association (NAMP), National Meat Association (NMA) and the Southwest Meat Association (SMA).

To help minimize travel costs, the three-day program will begin at 10:00 a.m. on Oct. 18 and conclude at noon on October 20, to allow for afternoon departures. A course outline and registration for PORK 101 is available here. http://www.pork101.org. You also can call Deidrea Mabry at (800)-517-AMSA ext. 12 or e-mail dmabry@meatscience.org.

 

Source: AMSA