Registration for the American Meat Science Association (AMSA) PORK 101 that will be held May 20-22, 2014 at Texas A&M University ends May 9th.  PORK 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Elanco Animal Health.

To help minimize travel costs, the three day program will begin at 10:00 AM on May 20th and conclude at noon on May 22nd for afternoon departures. For a course outline and to register for PORK 101 please visit: http://www.pork101.org.

PORK 101 is co-sponsored by the American Society of Animal Science (ASAS), North American Meat Association (NAMA) and the Southwest Meat Association (SMA). Registration for AMSA, ASAS, NAMA and SMA members is $800. Non-member registration is $950.

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 Texas A&M University.

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

For more information or questions regarding PORK 101 please visit: www.pork101.org or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

Source: AMSA