RMC Processed Meat Judging Contests & Student Mixer

 
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Friday, June 21, 2019

Time: 5:00-10:00 pm
Cost: $20/ AMSA Student Member
Location: Colorado State University - JBS Global Food Innovation Center in Honor of Gary & Kay Smith

The fourth RMC Processed Meat Judging Contest will be held on the Colorado State University campus on Friday evening June 21.  The contest will have a graduate and undergraduate division, and will consist of various processed meat classes, questions, keep/cull, and processed meat defects.  After the contest students and professionals are encouraged to meet up at The Boot Grill in Loveland 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 Rachel Adams or do so online.

Contest Guidelines

  • Graduate & Undergraduate Division
  • Schools may enter as many individuals to compete as they'd like.
  • There will be a team division.
  • 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
    • Questions - 15 minutes for 30 questions
  • Contest Scoring:
    • 6 Questions Classes = 300 pts
    • 30 Questions = 300 pts
    • Processed Meat Defects/Specs = 100pts
    • Keep/Cull = 50 pts
    • 750 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 
  • 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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