The American Meat Science Association Pork 101™ was held at Texas A&M University on May 20-22, 2014 with a great group of participants from around the country. Below is the agenda for the program along with some photos depicting different aspects of the activities that go on during this three-day program.
Thanks to graduate students, Mark Frenzel, Leslie Frenzel, Lindsey Mehall, Crystal Waters, Helen Kline, Hillary Henderson, Michael Berto, Clay Eastwood, Michael Yeater, Dhafer Ibrahim, and Tanner Luckemeyer, and undergraduate students, Emery Kunze, Emily Mahalitc, Courtney Boykin, and Madalynn Kainer for great support and leadership during the program.
Exploring Quality, Consistency and Value of Pork
Texas A&M University
Objectives:
- Provide in-depth training on quality and consistency issues in the pork industry.
- Provide insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation.
- Provide a framework whereby participants in all phases of pork production can implement management and production changes to increase value through improvements in quality and consistency.
Tuesday, May 20, 2014
Welcome and Introduction of Participants — Davey Griffin
Pork Quality — Rhonda Miller
Hog Handling Presentation – Dan Hale
Grading & Evaluation of Market Hogs – Brant Poe
Evaluate 4 Market Hogs – Brandt Poe
Tour of Facility — Ray Riley
Pork Quality and Consistency Quiz – Dan Hale
Pork Carcass Lean Value Pricing – Davey Griffin
Review and Select Hogs for Fabrication by Video – Davey Griffin
Review and measure the fabrication carcasses, application of Fat-Free Lean – Dan Hale and Leslie Frenzel
Wednesday, May 23, 2014
Pork Quality Management at Slaughter — Jeff Savell
Pork Slaughter Procedures and Innovations, Group rotations — Ray Riley
- Slaughter Floor Procedures — Ray Riley
- Slaughter Floor HACCP and Microbial Interventions — Kerri Harris
- Measuring Carcass Quality — Ashley Arnold
Pork Carcass Fabrication, boneless and bone-in – Davey Griffin
- Pork carcasses in the cooler
- Davey Griffin lecturing
Processing Technology – Chris Kerth
- Value Added Pork Processing
- Non-meat Ingredients
- Cured Pork Technology
Processing Laboratory — Wes Osburn
- Boneless Ham Manufacture
- Cured Bacon Manufacture
Fresh Sausage and Enhanced Pork Technology — Chris Kerth
Enhanced Pork Loin Manufacture — Wes Osburn
- Clay Eastwood showing how to saw
- Mark Frenzel leading group
- Lindsey Mehall and her group
- Hillary Henderson and Leslie Frenzel leading Pork 101 cutting group
- Dan Hale showing where the cuts are from
- Ray Riley giving instructions
- Ashley Arnold describing cutting procedures
Thursday, May 24, 2014
The Pork Benchmark Study – Rhonda Miller
Production of Fresh Pork Sausage — Wes Osburn
Review Carcass Information on 8 Hogs – Dan Hale
Calculation of Carcass Composition & Value on the Fabrication Carcasses – Davey Griffin
Shear and Taste Panel Evaluation – Rhonda Miller
Fresh and Processed Product Evaluation on Products Made – Rhonda Miller, Wes Osburn & Chris Kerth
Review and Grade 4 Carcasses from Day One – Dan Hale & Brant Poe
- Rhonda Miller leading sensory evaluation
- Tanner Luckemeyer cooking samples
- Wes Osburn stuffing bratwurst
- Wes Osburn, Crystal Waters, and Michael Yeater linking bratwurst
Sponsors
Marel/Townsend Further Processing
Hormel Foods
American Meat Science Association
National Pork Board
Texas A&M University System
Texas A&M AgriLife Extension Service
Merck Animal Health