Hillary Henderson and Leslie Frenzel leading Pork 101 cutting group
Texas A&M University will again host one of the PORK 101™ workshops on June 1 through 3, 2016. PORK 101™ is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by the American Meat Science Association (AMSA) in cooperation with the National Pork Board and is sponsored by Elanco Animal Health.
PORK 101™ is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Institute Foundation (NAMIF) and the Southwest Meat Association (SMA).
Program Description
Pork 101™ includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation. Participants will have the chance to evaluate eight live hogs, which will be processed during the class with participants learning about grading, food safety and product processing. The class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.
Date & Location
Wednesday, June 1 – Friday, June 3, 2016
Texas A&M University, College Station, Texas
Daily Schedule
Wednesday: 10:00am -6:00pm
Thursday: 7:30am – 8:00pm
Friday: 7:30am – noon
Registration
Registration for AMSA, AAMP, ASAS, NAMI and SMA members is $800. Non-member registration is $950. AMSA student registration is $300. For AAMP, ASAS, NAMI and SMA members please complete the registration form and fax the completed form to 1-888-205-5834 to receive the member discount. Will be posted soon!
For more information or questions regarding PORK 101™ please visit: http://www.meatscience.org/events-education/pork-101 or contact Deidrea Mabry.