Champaign, IL – The American Meat Science Association (AMSA) in cooperation with the National Pork Board is excited to announce that the 2013 PORK 101 course will be held May 21-23, 2013 at Texas A&M University and October 7-9, 2013 at Iowa State University.
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.
Attendees will experience firsthand in the selection, evaluation and fabrication of their pork carcasses as well as, the importance of hog handling, grading, food safety and much more. The course concludes with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams and sausage.
Past attendees of the AMSA PORK 101 Course can attest to the importance of attending.
The course gave excellent exposure to raw material market info. Hands – on experience my team would not have received any other way.
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.
For more information or questions regarding PORK 101 please visit: www.pork101.org or contact Deidrea Mabry dmabry@meatscience.org.
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