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Pork 101 Course Announced

Friday, April 1, 2016

(North American Meat Institute)

The American Meat Science Association (AMSA) will host a Pork 101 course June 1-3, 2016, at Texas A&M University, in College Station, Texas. The course will provide an overview regarding the selection, evaluation and fabrication of pork carcasses. Attendees also will learn the importance of hog handling, grading and food safety, and will have an opportunity to prepare and sample products from pork carcasses including pumped loins, bacon, hams and sausage.

Pork 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Elanco Animal Health and Merck Animal Health. The Meat Institute has partnered with the American Association of Meat Processors, the American Society of Animal Science and the Southwest Meat Association to co-sponsor the course. Registration for AMSA and other partnering organizations is $800, while the non-member registration rate is $950. For more information or questions regarding the course, visit www.pork101.org or contact Deidrea Mabry at dmabry@meatscience.org.

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