AMSA Announces A New PORK 101 Course For 2017
by American Meat Science Association (AMSA)
Posted: 2017-09-12 15:45:07 EST

Champaign, IL – Due to overwhelming interest the American Meat Science Association (AMSA) is excited to announce that the we have added an additional PORK 101 courses to be held October 16-17 at the University of Illinois, in Champaign, Illinois.  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

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), 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. Companies or organizations sending more than one person to the course are eligible for a discount! Space is limited so register soon!

The course will begin at 7:30 am on Monday, October 16 and conclude at 4:30 pm on Tuesday, October 17th for evening departures. For more information or questions regarding PORK 101 please visit: www.pork101.org or contact Deidrea Mabrydmabry@meatscience.org.

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AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).

Source: American Meat Science Association (AMSA)