In this video, Dr. Davey Griffin, Professor at Texas A&M, discusses how the class, offered by the American Meat Science Association (AMSA), got started and what value the program brings to the industry.
In this video, Dr. Dean Pringle, Professor at the University of Georgia, discusses why the industry needs a program like the American Meat Science Association (AMSA) Pork 101 session and how the program benefits a diverse group of the attendees.
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.
