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

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. A hands-on course, it’s designed to give people the opportunity to participate in the selection, evaluation and fabrication of pork carcasses. They will also prepare and sample products from pork carcasses 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 so attendees can arrive in the morning and conclude at noon on September 22nd for afternoon departures. For a course outline and to register for PORK 101 please visit: http://www.pork101.org.

For more information or questions regarding PORK 101 please contact Deidrea Mabry 1-800-517-AMSA ext. 12 or dmabry@meatscience.org.

A special thank you goes out to Townsend Engineering Company, a major supplier of equipment for the meat industry, and Elanco Animal Health, a major supplier of animal health products for the pork industry.