Champaign, IL – The American Meat Science Association (AMSA) in cooperation with the National Pork Board is excited to announce that the 2013 PORK 101 course will be held May 21-23, 2013 at Texas A&M University and October 7-9, 2013 at Iowa State University.
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).
Attendees will have the opportunity to learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at each university.
Attendees will experience firsthand in the selection, evaluation and fabrication of pork carcasses as well as the importance of hog handling, grading, food safety and much more. During the three day course, they will prepare and sample products made from pork carcasses including pumped loins, bacon, hams and sausage.
Registration for AMSA, AAMP, AMIF, ASAS, NAMA and SMA members is $800. Non-member registration is $950.
Companies or organizations sending more than one person to PORK 101 are eligible for a discount. The second person is 10% off and additional attendees are 25% off the regular registration rate.
For more information or questions regarding PORK 101 please visit: www.pork101.org or contact Deidrea Mabry 1-800-517-AMSA ext. 12.
AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species
Source: The American Meat Science Association
