Champaign, IL. – Twenty-six individuals from ten different companies gathered at Iowa State University in Ames, IA for the American Meat Science Association (AMSA) PORK 101 course October 15-17, 2012. These attendees learned about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at Iowa State University.
Attendees had the opportunity to experience firsthand in the selection, evaluation and fabrication of their pork carcasses. Also, they learned the importance of hog handling, grading, food safety, processing of their products and much more. The course concluded 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.”
PORK 101 is hosted in cooperation with the National Pork Board and is co-sponsored by the American Association of Meat Processors (AAMP), American Meat Institute Foundation (AMIF), American Society of Animal Science (ASAS), North American Meat Association (NAMA) and the Southwest Meat Association (SMA).
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