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PORK 101 TEXAS A&M UNIVERSITY 2019

PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Merck Animal Health.   

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), North American Meat Institute (NAMI), Southeastern Meat Association (SEMA), and the Southwest Meat Association (SMA).

Date & Location

Tuesday, May 21, 2019- Thursday, May 23, 2019
Texas A&M University, College Station, Texas

Daily Schedule 
Tuesday: 7:30am -6:00pm
Wednesday: 7:30am - 8:00pm
Thursday: 7:30am - noon

Registration

  Click here to register online!

Registration for AMSA, AAMP, NAMI, SEMA ,and SMA members is $825. Non-member registration is $975. AMSA student registration is $325. For AAMP, NAMI, SEMA, and SMA members please complete the registration form and fax the completed form to 1-888-205-5834 to receive the member discount.

Please contact Deidrea Mabry dmabry@meatscience.org, for questions or more information on additional courses.

Accommodations

Cavalry Court Hotel
200 Century Court
College Station, TX  77840
Phone: 979-485-5586
Reservations: 844-313-7337
Group Code:  P1699
Rate:  $119
Cut Off Date: Monday, April 29, 2019 at 6:00 PM
Note:  This will be the only hotel the scheduled bus will be able to stop and pick up Pork 101 participants.
 

Program Description

PORK 101 is a three-day, hands-on educational opportunity to update interested participants on quality and consistency issues in the pork industry. It includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation.

Through PORK 101, you will have the chance to evaluate eight live hogs. The animals will be processed during the class with participants learning about grading, food safety and product processing. Finally, the class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

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