The American Meat Science Association (AMSA) will be hosting the PORK 101 course along with the University of Guelph, July 12-14, 2016. PORK 101 is hosted by the American Meat Science Association, the National Pork Board, Maple Leaf Foods, the Canadian Meat Science Association and is sponsored by Elanco Animal Health and Merck Animal Health.

Attendees will experience firsthand in the selection, evaluation and fabrication of their pork carcasses. As well as, the importance of hog handling, grading, food safety and much more. The course concludes with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams and sausage.

These attendees will have the opportunity to learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at each 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

Past attendees of the AMSA PORK 101 Course can attest to the importance of attending.

·       “We really appreciate you bringing the course to Canada, I think everyone in our industry should go through this course.”

·       This course provides an excellent foundation for anyone and all people working in the pork industry.

·       Great course! I felt like the hands-on cutting was a great learning tool where I grew more familiar with each of the cuts of pork.

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), the Foundation for Meat and Poultry Research and Education and the Southwest Meat Association (SMA).  Registration for AMSA members and other partnering organizations is $780 USD. Non-member registration is $950 USD.

For more information or questions regarding PORK 101 please visit: www.pork101.org  or contact Deidrea Mabry dmabry@meatscience.org.

Source: AMSA