Meat and Poultry Industry News

Pork 101 scheduled for Texas A&M University, May 20-22

March 26, 2014
KEYWORDS AMSA / pork / PORK 101 / texas A&M
/ Print / Reprints /
ShareMore
/ Text Size+

Registration for the American Meat Science Association (AMSA) PORK 101 that will be held May 20-22, 2014 at Texas A&M University ends May 9th.  PORK 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Elanco Animal Health.

To help minimize travel costs, the three day program will begin at 10:00 AM on May 20th and conclude at noon on May 22nd for afternoon departures. For a course outline and to register for PORK 101 please visit: http://www.pork101.org.

PORK 101 is co-sponsored by the American Society of Animal Science (ASAS), North American Meat Association (NAMA) and the Southwest Meat Association (SMA). Registration for AMSA, ASAS, NAMA and SMA members is $800. Non-member registration is $950.

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 Texas A&M University.

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

For more information or questions regarding PORK 101 please visit: www.pork101.org or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

Source: AMSA

You must login or register in order to post a comment.

MARKET VIDEO

Multimedia

Videos

Image Galleries

Podcasts

Brenneman analyzes Butterball’s new animal care, well-being program

Rod Brenneman, CEO of Butterball, discusses his company's new Animal Care and Well-Being Program, his company's certification by the American Humane Association and further animal-handling initiatives, all officially announced in September 2013.

More Podcasts

National Provisioner

August 2014 cover

August 2014

Check out the August 2014 issue of The National Provisioner, with features on dinner trends, wastewater management, and much more!

Table Of Contents Subscribe

Independent Processor

IP June 2014 cover

June 2014

Check out the June 2014 issue of Independent Processor, with features on Dietz & Watson's 75th anniversary and much more!

Table Of Contents Subscribe

Provisioner Store

sourcebooksmall.gif
The National Provisioner Source Book

The Sourcebook is an exclusive buyer’s guide and reference tool for product and supplier information in the meat, poultry and seafood marketplace.

More Products

STAY CONNECTED

Facebook icon Twitter icon  YouTube iconLinkedIn icon google +