Pork 101

March 2, 2011 — 

The American Meat Science Association (AMSA) in cooperation with the National Pork Board will host PORK 101 May 24-26, 2011 at Texas A&M 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 Texas A&M 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

To help minimize travel costs, the three day program will begin at 1:00 PM on May 24th so attendees can arrive in the morning. The course will conclude at noon on May 26th. For a course outline and to register for PORK 101, please visit: http://www.pork101.org. For more information or questions regarding PORK 101 please contact Deidrea Mabry 1-800-517-AMSA ext. 12 or dmabry@meatscience.org.