Pork 101
- Workshop Description
PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. Hosted by American Meat Science Association in cooperation with the National Pork Board, 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, and investors.
Program Topics include:
* 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
- Details:
- October 20-22, 2009
Room 201 FAPC
- Daily Schedule
Tuesday: 10 a.m. – 6 p.m.
Wednesday: 7 a.m. – 8 p.m.
Thursday: 7 a.m. – NOON
- Registration:
- Registration Fee
AMSA Members: $495
Non-Members: $545
Registration fee includes all course materials, course workbook, lunch on Tuesday and lunch and dinner on Wednesday.
Click here to register for the event. Visit the AMSA Pork 101Web site for more information.
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