Champaign, IL – The American Meat Science Association (AMSA) has announced that PORK 101 will be held May 22-24, 2012 at Texas A&M University. The three day course is hosted by AMSA in cooperation with the National Pork Board. For a course outline and to register for PORK 101 please visit: http://www.pork101.org.
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. The hands-on course is 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
Companies or organizations sending more than one person to PORK 101 are eligible for a discount. The second person is 10% off and additional attendees are 25% off the regular registration rate.
PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Processors Association (NAMP), National Meat Association (NMA), and the Southwest Meat Association (SMA).
Registration for AMSA, AAMP, ASAS, NAMP, NMA and SMA members is $800. For AAMP, ASAS, NAMP, NMA and SMA members please complete the registration form at www.pork101.org and fax the registration form to 1-888-205-5834 to receive the member discount. Non-member registration is $950.
For more information or questions regarding PORK 101 please contact Deidrea Mabry 1-800-517-AMSA ext. 12.
A special thank you goes out to Elanco Animal Health, a major supplier of animal health products for the pork industry.
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: The American Meat Science Association