The PORK 101 educational session for 2012 will take place on May 22-24 at Texas A&M University. The three-day course is presented by the American Meat Science Association (AMSA) and the National Pork Board (NPB).

PORK 101 is open to all interested parties—pork producers, farm employees, allied industry, foodservice and retail representatives, researchers and others. Attendees will learn about the value differences of various hogs, pork carcasses, pork primal cuts and processed pork products. Meat scientists and AMSA members will provide the instruction.

The hands-on course is designed to allow attendees to participate in the selection, evaluation and fabrication of pork carcasses. They also will prepare products from pork carcasses including pumped loins, bacon, hams and sausage. They will measure quality and value aspects of the hogs and the food products along the way. In the end, participants will sample the products that they made. 

More specifically, the program features:

• Live-hog grading and evaluation

• Lean-value pricing

• Quality management at slaughter

• Slaughter floor HACCP procedures

• Measure carcass quality and composition

• Process control testing

• Fresh sausage production

• Pork carcass fabrication

• Value additions

• Consistency improvement

• Enhanced pork product production

• Product curing processes

• Retail and consumer issues

Companies, farms or organizations that send more than one person to PORK 101 are eligible for a discount. The second person will receive a 10 percent discount, with each additional attendees receiving 25 percent off the regular registration rate.

The registration fee for AMSA, AAMP, ASAS, NAMP, NMA and SMA members is $800. Non-member registration is $950. For more information or to register, click here.