The American Meat Science Association (AMSA) will host a PORK 101 course January 13-15, 2016 at the University of Missouri Columbia. Also sponsoring the event is the National Pork Board and is sponsored by Elanco Animal Health.
Attendees will experience firsthand the selection, evaluation and fabrication of their pork carcasses. As well as, the importance of hog handling, grading, food safety and much more. The course concludes with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams and sausage.
Attendees will have the opportunity to learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at the university.
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). Registration for (your association) and other partnering organizations is $800. Non-member registration is $950.