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PORK 101 University of Nebraska 2014

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 AMSA in cooperation with the National Pork Board and is sponsored by Elanco Animal Health. PORK 101 is co-sponsored by the American Society of Animal Science (ASAS), North American Meat Association (NAMA) and the Southwest Meat Association (SMA).PORK101  

Date & Location

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Tuesday, August 12 - Thursday, August 14, 2014
University of Nebraska, Lincoln, Nebraska

Daily SchedulePORKCheckoff
Tuesday: 10:00am - 6:00pm
Wednesday: 7:00am - 8:00pm
Thursday: 7:00am - 3:00 pm

Registration

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Click here to download the registration brochure.

Registration Fee
AMSA Members: $800
Non-Members: $950

Registration for AMSA, ASAS and NAMA members is $800.

Non-member registration is $950. AMSA Student registration is $300. For ASAS, NAMA and SMA members please complete the registration form and fax the completed form to1-888-205-5834 to receive the member discount. 

Registration fee includes all course materials, course workbook, lunch on Tuesday and lunch and dinner on Wednesday.

Group Registration Discount

Registration Brochure, PDF format.

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 Deidrea Mabry dmabry@meatscience.org or 1-800-517-2672 ext. 12 for questions regarding the group registration discount.

Accommodations

Country Inn and Suites
5353 N 27th St
Lincoln, Nebraska 68521
402-476-5353
Room Rate: $79.99/night/room plus tax
Cut-Off: July 15, 2014
Room Block: UNL Animal Science Block

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