The American Meat Science Association, in cooperation with the National Pork Board will host AMSA PORK 101 September 20-22, 2011 at Iowa State University in Ames, Iowa.

AMSA 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. This hands-on course is designed to give attendees the opportunity to select, evaluate and fabricate pork carcasses. They will also prepare and sample pork products 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

To help minimize travel costs, the three day program will begin at 10:00 AM on September 20th and conclude at noon on September 22nd to allow for afternoon departures.

For a course outline and to register for AMSA PORK 101, please visit: http://www.pork101.org. For more information or questions regarding AMSA PORK 101, please contact Deidrea Mabry (800) 517-AMSA ext. 12 or dmabry@meatscience.org.

 

Source: AMSA