Pork 101

Mon. January 30| 1:00 PM - 5:00 PM | Room B-408

Join us for this special hands-on workshop designed for IPPE attendees to see the highlights of AMSA’s three-day Pork 101 conference.  This session will cover quality and consistency issues in the pork industry, including insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation.


1:00 p.m. – 1:10 p.m.

PORK 101 Welcome and Overview

1:10 p.m.- 2:00 p.m.

Pork Quality Overview: Attributes, Marbling Standards, and Color Standards

2:00 p.m. – 2:30 p.m.

Pig Handling 101: Importance, Handling Tools, Pre-Harvest Stressors, Economic Impact, and Bruising

2:30 p.m. – 3:00 p.m.

Live Market Hog Evaluation and Grading: How Animals Put on Fat and Practice Evaluations

3:15 p.m.- 3:45 p.m.

Pork Carcass Lean Value Pricing: Conversion of Pig to Pork, Lean Quality, Pork Carcass Measurements & Lean Value Pricing

3:45 p.m. – 4:00 p.m.

Factors in the Slaughter Process Affecting Pork Quality 

4:00 p.m. – 4:30 p.m.

Pork Carcass Fabrication and Defects

4:30 p.m. – 5:00 p.m.

Sensory Panels: Taste Testing of Different Pork Products

Cost: Free

Track: IPPE Free Educational Programs

Educational Partner

American Meat Science Association


Dr. Davey Griffin
Dr. Davey Griffin Professor, Extension Meat Specialist and Member of the Meat Science Section, Texas A&M University | Role:
Dr. Dean Pringle
Dr. Dean Pringle Associate Professor & Undergraduate Coordinator in the Department of Animal and Dairy Sciences, University of Georgia | Role: