Source: Rita Jane Gabbett, MEATINGPLACE, 9/14/17



The American Meat Science Association (AMSA) announced a new Pork 101 course to be held Oct. 16-17 at the University of Illinois in Champaign.

The Pork 101 program set for Iowa State University the following week has sold out.

Attendees will experience the swine industry firsthand, from live animal production through finished pork products. The course concludes with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams and sausage.

The program features:
-- General Production Practices
-- Hog Handling
-- Grading and Live Hog Evaluation
-- Lean Value Pricing
-- Quality Management at Slaughter
-- Hands-On Pork Slaughter
-- Measuring Carcass Quality and Composition
-- Hands-On Pork Carcass Fabrication
-- Processing Technologies and Hands-On Lab
-- Retail and Consumer Hot Topics

Pork 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Merck Animal Health. It is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Institute Foundation (NAMIF) and the Southwest Meat Association (SMA).

The course will begin at 7:30 a.m. on Monday, Oct. 16, and conclude at 4:30 p.m. on Tuesday, Oct. 17 for evening departures. For more information, visit www.pork101.org.

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