The American Meat Science Association’s (AMSA) 2017 PORK 101 courses will be held May 23-25 at Texas A&M University in College Station, Texas and October 23-25 at Iowa State University, in Ames, Iowa. PORK 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Merck Animal Health.

Attendees will experience anything from live animal production to finished pork products. The course concludes with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams and sausage.

These 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 each university.

Features include:
• General Production Practices
• Hog Handling
• Grading and Live Hog Evaluation
• Lean Value Pricing
• Quality Management at Slaughter
• Hands-On Pork Slaughter
• Measuring Carcass Quality and Composition
• Hands-On Pork Carcass Fabrication
• Processing Technologies and Hands-On Lab
• Retail and Consumer Hot Topics