Champaign, IL – Registration is still available for the upcoming American Meat Science Association (AMSA) PORK 101 short course to be held October 15-17, 2012 at Iowa State University, Ames, IA. PORK 101 is held in cooperation with the National Pork Board (NPB).
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 Iowa State 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/Composition
• Process Control Testing
• Fresh Sausage Production
• Pork Carcass Fabrication
• Value Addition
• Consistency Improvement
• Enhanced Pork Production
• Curing Production
• Retail and Consumer Issues
PORK 101 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).
Registration for members of sponsoring organizations is $800. Non-member registration is $950. Companies or organizations sending more than one person to a course are eligible for a 10% discount for the second person and 25% for each additional person.
For a course outline and to register for PORK 101 please visit: http://www.pork101.org. Members of sponsoring organizations should complete the registration form and fax it to 1-888-205-5834 to receive the member price.
For more information or questions regarding PORK 101 please contact Deidrea Mabry at 1-800-517-AMSA ext. 12 or 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