PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by American Meat Science Association in cooperation with the National Pork Board.
Registration Fee
AMSA Members: $800 Non AMSA Member: $950 AMSA Student Member: $300 Registration fee includes all course materials, course workbook, dinner on Tuesday and lunch on Wednesday.
Group Registration Discount
Companies or organizations sending more than one person to a course are eligible for a discount. The second person is 10% off and additional people are 25% off the regular registration rate. To qualify, fill out the registration form for all attendees from your organization and fax or email to AMSA. Attendees must be attending the class at the same location to qualify for the discount. Please contact Nancy Hayes nhayes@meatscience.org or 1-800-517-2672 ext. 11 for questions regarding the group registration discount.
Accommodations
Information will be posted soon!
Program Description
PORK 101 is a three-day, hands-on educational opportunity to update interested participants on quality and consistency issues in the pork industry. It includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation. Through PORK 101, you will have the chance to evaluate eight live hogs. The animals will be processed during the class with participants learning about grading, food safety and product processing. Finally, the class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage. Anyone involved in the production, processing and marketing of pork will benefit from attending this course, including: pork producers veterinarians researchers educators pork packers meat processors retail merchandisers food service exporters allied industry media pharmaceutical companies breeding companies investors Program Topics 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 Hands-On Experience Hog Selection and Evaluation Carcass Fabrication Bacon and Ham Curing Sensory Evaluation.
Click here to view the event flier.