Pork 101™ held at Texas A&M University, May 20-22, 2014

Crystal Waters and group

Crystal Waters and group

Brant Poe teaching live evaluation

Brant Poe teaching live evaluation


Pork 101 grading exercise

Pork 101 grading exercise

Dr. Gehring teaching CCP's

Dr. Gehring teaching CCP’s

IMG_5332 IMG_5335

Michael Yeater instructing enhancement by injection

Michael Yeater instructing enhancement by injection

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


  • 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

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

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


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

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