PORK 101 Program Scheduled For Texas A&M University

May 22nd - 24th, 2012 • College Station, TX

Past Event:

PORK 101 will be held May 22-24, 2012 at Texas A&M University, according to the American Meat Science Association (AMSA). The three-day course is hosted by AMSA in cooperation with the National Pork Board.

Obtain a course outline and register for PORK 101 at

PORK 101 attendees will learn about the value differences in swine, pork carcasses and processed pork products from meat science faculty and AMSA members. The hands-on course gives 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.

  • Live hog grading and evaluation

  • Lean value pricing

  • Quality management at slaughter

  • Slaughter floor hazard analysis critical control point (HACCP)

  • Measuring carcass quality and composition

  • Process control testing

  • Fresh sausage production

  • Pork carcass fabrication

  • Value addition

  • Consistency improvement

  • Enhanced pork production

  • Retail and consumer issues.

For more information regarding PORK 101, contact Deidrea Mabry at (800) 517-2672, extension 12.

Location Details

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Texas A&M University

College Station, Texas
United States

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