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 Merck Animal Health.
PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), American Meat Institute Foundation (AMIF), American Society of Animal Science (ASAS), North American Meat Association (NAMA) and the Southwest Meat Association (SMA).
Dates & Locations
- May 21-23, 2013 - Texas A&M University
- October 7-9, 2013 - Iowa State University
- Course is full and registration is now closed!
- Please check back for the 2014 PORK 101 schedule.
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
- breeding companies
- 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