Pork 101 Scheduled For May 22-24 at Texas A & MTuesday, February 28, 2012
(American Meat Institute)
The American Meat Science Association (AMSA) PORK 101 will be held May 22-24, 2012, at Texas A&M University. PORK 101 is hosted by AMSA in cooperation with National Pork Board and is co-sponsored by the American Meat Institute Foundation(AMIF), the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Processors Association (NAMP), National Meat Association (NMA) and Southwest Meat Association (SMA).
PORK 101 attendees will learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at Texas A&M University. This hands-on course is designed to give people the opportunity to participate in the selection, evaluation and fabrication of pork carcasses. Participants will also prepare and sample products from pork carcasses including pumped loins, bacon, hams and sausage.
Companies or organizations sending more than one person to PORK 101 are eligible for discounts. The second person is 10 percent off and additional attendees are 25 percent off the regular registration rate.
For a course outline and to register, go to http://www.pork101.org/.
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