The American Meat Science Association (AMSA) is excited to announce that the 2017 PORK 101 courses will be held May 23-25 at Texas A&M University in College Station, Texas and October 23-25 at Iowa State University, in Ames, Iowa.  PORK 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Merck Animal Health.

Attendees will experience firsthand the swine industry from live animal production through finished pork products. The course concludes with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams and sausage.

These attendees will have the opportunity to learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at each university.

The program features:

  • General Production Practices
  • Hog Handling
  • Grading and Live Hog Evaluation
  • Lean Value Pricing
  • Quality Management at Slaughter
  • Hands-On Pork Slaughter
  • Measuring Carcass Quality and Composition
  • Hands-On Pork Carcass Fabrication
  • Processing Technologies and Hands-On Lab
  • Retail and Consumer Hot Topics

Past attendees of the AMSA PORK 101 Course can attest to the importance of attending.

·       I can speak to the entire process of how pork is harvested now. Understanding the primals and the bone-in/boneless cuts is very important in my role.

·       This course provides an excellent foundation for anyone and all people working in the pork industry.

·       Great course! I felt like the hands-on cutting was a great learning tool where I grew more familiar with each of the cuts of pork.

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), North American Meat Institute Foundation (NAMIF) and the Southwest Meat Association (SMA).  Registration for AMSA members and other partnering organizations is $825. Non-member registration is $975.

For more information or questions regarding PORK 101 please visit: http://www.meatscience.org/events-education/pork-101 or contact Deidrea Mabry dmabry@meatscience.org.

Source: AMSA