KEARNEY, MO. — The American Meat Science Association (AMSA) announced four immersive meat science workshops designed to bridge the gap between academic research and practical industry application.
The hands-on courses guided by experts cover everything from the basics to advanced skills in meat and poultry processing.
AMSA’s offerings include the following:
- PORK 101: Comprehensive Training in Pork Production and Processing — This course offers a thorough exploration of the pork industry, covering everything from live hog evaluation to the creation of value-added products. Participants learn about quality management, animal welfare and economic factors influencing the pork supply chain through a combination of expert instruction and hands-on activities. This comprehensive approach enables attendees to better assess carcass quality, understand pricing strategies and even make sausages and other products.
- POULTRY 101: Fundamentals of Poultry Production and Processing — This course is ideal for those interested in understanding the entire poultry production process. It includes topics on broiler production systems, poultry processing technologies and the biochemical changes in muscle as it converts to meat. Participants gain hands-on experience in deboning, sensory evaluations and advanced processing techniques, learning how these factors impact the final product quality.
- POULTRY 201: Advanced Techniques in Poultry Marination and Breading — For those looking to specialize, POULTRY 201 offers an in-depth exploration of marination and coating systems for poultry products. Participants delve into meat chemistry, functional ingredients and equipment use, with a focus on producing high-quality, marinated and breaded poultry items. While this course is currently full, its rigorous curriculum exemplifies AMSA’s commitment to advanced, practical education.
- SALUMI 101: Merging the Art and Science of Dry-Cured Meats — This course is a unique three-day workshop dedicated to the production of artisan-style, dry-cured meats. Participants interact with industry and university professionals, learning the delicate balance of science and tradition involved in crafting high-quality products. The course covers topics such as meat science, ingredient usage, food safety and regulatory standards, alongside hands-on demonstrations in the crafting of various salumi products. Attendees leave with a solid foundation in both the art and science of dry curing.
As the meat industry continues to innovate, AMSA courses provide the latest information on emerging technologies, food safety protocols and market trends. These workshops seek to equip industry members with the skills to remain competitive and informed.
