PORK 101
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..png?n=6118 "PORK101")
Dates & Locations
Click on a location for more information
2010
Tuesday, March 9 - Thursday, 11, 2010 Iowa State University, Ames, Iowa
Tuesday, April 13 - Thursday, April 15, 2010 University of Nebraska, Lincoln, Nebraska
Tuesday, May 25 - Thursday, May 27, 2010 Texas A&M University, College Station, Texas
Tuesday, October 19 - Thursday, October 21 Oklahoma State University, Stillwater, Oklahoma
Registration Fee
AMSA Members: $495
Non-Members: $545
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.
Program Description
Click here for course brochure (PDF format)
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