PORK 101 Oklahoma State University 2011
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.
Date & Location
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Tuesday, October 18 - Thursday, October 20, 2011
Oklahoma State University, Stillwater, Oklahoma
Tuesday: 10:00am - 6:00pm
Wednesday: 7:00am - 8:00pm
Thursday: 7:00am - 12:00pm
AMSA, AAMP, NAMP, NMA and SMA Members: $800
Non Members: $950
AMSA Student Members: $300
Registration fee includes all course materials, course workbook, dinner on Tuesday and lunch and dinner on Wednesday.
AMSA is excited to announce that the American Association of Meat Processors, North American Meat Processors Association, National Meat Association and the Southwest Meat Association are co-sponsors of the PORK 101 short courses.
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 email@example.com or 1-800-517-2672 ext. 11 for questions regarding the group registration discount.
To register: complete the online registration form by clicking here, or download and complete this form (PDF) and fax to 1-888-205-5834 or contact AMSA member services at 1-800-517-AMSA. For AAMP, NAMP, NMA and SMA members please complete the registration form and fax the registration form to 1-888-205-5834 to receive the member price.
Cimarron Hotel & Suites
315 N. Husband
Stillwater, OK 74074
Group Code: PORK 101 Workshop
Group Rate: $77.00/night plus taxes
Cut-Off Date: September 17, 2011
For more information regarding hotel, travel and attire please click here !
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
- pork packers
- meat processors
- retail merchandisers
- food service
- allied industry
- pharmaceutical companies
- companies investors
- 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