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PORK 101 Texas A&M University 2014PORK101  

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 NationaPORKCheckoffl 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).

Date & Location

Tuesday, May 20 - Thursday, May 22, 2014
Texas A&M University, College Station, Texas

Daily Schedule
Tuesday: 10:00am -6:00pm
Wednesday: 7:30am - 8:00pm
Thursday: 7:30am - noon

Registration

Course is closed! 

 

Accommodations

Four Points by Sheraton College Station
1503 South Texas Avenue
College State, TX 77840
919-693-1741
Rate: $109/plus taxes
GROUP CODE: PORK101
Room Block Cut Off Date:  May 5, 2014

Click here to book accommodations for Texas A&M University Pork 101!

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