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

Daily Schedule
Tuesday: 1:00pm -- 8:00pm
Wednesday: 7:00am -- 8:00pm
Thursday: 7:00am -- noon

Registration

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

Registration fee includes all course materials, course workbook, dinner on Monday and lunch and dinner on Tuesday.

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.

Accomodations

Gateway Hotel & Conference Center
2100 Gateway Hills Drive
Ames, IA 50014
Phone: 515-292-8600
Toll free: 800-367-2637
Rate: $94 Single/Double
Group name: PORK 101

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