Iowa State University Hosted Successful AMSA PORK 101 Course

Champaign, IL – Thirty-five individuals from fifteen different companies gathered at Iowa State University in Ames, IA for the American Meat Science Association (AMSA) PORK 101 course October 7-9, 2013. These attendees learned about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at Iowa State University.

Attendees had the opportunity to experience firsthand in the selection, evaluation and fabrication of their pork carcasses. Also, they learned the importance of hog handling, grading, food safety, processing of their products and much more. The course concluded with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams and sausage.

Past attendees of the AMSA PORK 101 Course can attest to the importance of attending.

I will use this knowledge to help my company procure higher quality pork for our products and educate other procurement and quality individuals.

It will enable me to share their information with the Latin American market in order to increase pork consumption in these countries.

This has helped me greatly understand the pork process and pork business better. This course will definitely help me do a better job in managing my products.

PORK 101 is hosted in cooperation with the National Pork Board and 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).

For more information or questions regarding PORK 101 please visit: www.pork101.org or contact Deidrea Mabry dmabry@meatscience.org.

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: American Meat Science Association