Writer: Michael Fielding, mfielding@meatingplace.com
Contact: Deidrea Mabry, dmabry@meatscience.org
The 2016 Texas A&M University Pork 101 course will be held June 1-3 in College Station, Texas. Hosted by the American Meat Science Association (AMSA) in cooperation with the National Pork Board, the course will include live hog grading; lean value pricing; fresh sausage production; value addition; and curing.
Attendees will participate in the selection, evaluation and fabrication of their pork carcasses. They’ll also learn the importance of hog handling, grading and food safety. The course concludes with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams and sausage.
The 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.
Registration for AMSA and other partnering organizations is $800. Non-member registration is $950.
For more information or questions about the course, visit www.pork101.org, or contact Deidrea Mabry dmabry@meatscience.org.
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via source meatingplace | AMSA announces 2016 Texas A&M Pork 101 course
For more information regarding news from the Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University, please contact Maggie Tucker at maggie.tucker@tamu.edu or (979) 845-1542.