PORK 101
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PORK 101 LogoPORK 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.

Pork Checkoff

Dates & Locations

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Tuesday, April 15 - Thursday, April 17, 2008
University of Nebraska, Lincoln, Nebraska

Monday, May 19 - Wednesday, May 21, 2008
Texas A&M University, College Station, Texas

Tuesday, September 16 - Thursday, September 18, 2008
Oklahoma State University, Stillwater, Oklahoma

October 21-23, 2008 - NEW DATE
Iowa State University, Ames, Iowa

Registration Fee
AMSA Members: $495
Non-Members: $545

To register: complete the online registration form or download and complete this form (PDF) and fax to 240-465-0688 or contact AMSA member services at 217-356-5368.

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:

Program Topics

 

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