RMC Processed Meat Judging Contests & Student Mixer

 
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Friday, June 22, 2018

Time: 5:00-10:00 pm
Cost: $20/ AMSA Student Member
Location: Westin Hotel

The third RMC Processed Meat Judging Contest will be held at the Westin on Friday evening June 22.  The contest will have a graduate and undergraduate division, and will consist of various processed meat classes, questions, keep/cull, processed meat defects, and processed meat retail ID.  After the contest students and professionals are encouraged to go to McFadden's in the Power & Light District for networking opportunities. The awards will be presented during a morning RMC session.

Register for the Processed Meat Judging Contest when you register for RMC. Select the Processed Meat Contest session and be sure to include how many students will be participating.  If you have already registered and would like to add the contest to your registration, please contact Jen Persons (217-689-2440) and she will be able to help!

Contest Guidelines

  • Graduate & Undergraduate Division
  • Schools may enter as many individuals to compete as they'd like.
  • There will be a team division.
  • There will be a team activity that the teams will have to work together to place. More information coming soon.  
  • Judging based on visual inspection only
  • Questions will be answered after all rotations are completed. Students will be allowed to use their notes to answer.
  • Contest Timing:
    • Classes - 10 minutes
    • Keep/Cull - 10 minutes
    • Retail ID - 10 minutes
    • Questions - 15 minutes for 30 questions
  • Contest Scoring:
    • 6 Questions Classes = 300 pts
    • 30 Questions = 300 pts
    • Processed Meat Defects/Specs = 100pts
    • Retail ID = 100 pts
    • Keep/Cull = 50 pts
    • 850 Points Total
 

Class List

Placing Classes with Questions (5 Questions per Class)

  1. Sliced Bacon
  2. Center-Cut Ham Slices
  3. Coarse Ground Smoke Sausage
  4. Summer Sausage
  5. Hot Dogs
  6. Smoked Bone-in Pork Chops
  • 10 Processed Meat Retail ID
  • Processed Meat Defects/Specifications
  • Keep/Cull - Could consist of one of the following:
    - Sliced Bacon
    - Bone-IN Smoked Pork Loin Chops
    - Center-cut Ham Slices
 

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