North American Meat Processors and National Meat Association Consolidating
The North American Meat Processors Association (NAMP) and the National Meat Association (NMA) will consolidate on July 1 to form a new organization, the North American Meat Association (NAMA).
The consolidation provides an opportunity for both organizations to better represent and serve a larger segment of the meat industry. The combined membership includes nearly 400 meat processors and 300 supplier companies. Membership includes both slaughter plants and further processors.
The new organization is formidable and should appeal to a much broader potential membership base providing substantial opportunities for growth and success.
North American Meat Processors Association Center of the Plate Training I
Registration for the 2012 NAMP COP TrainingBrochure for the 2012 NAMP COP TrainingThe course demonstrations show the breakdown of full carcasses of beef, pork, lamb, and veal into the cuts commonly sold in retail and foodservice that are featured in the NAMP Meat Buyer’s Guide. Class participants learn about industry standards, purchasing options, factors affecting variations of quality, how value can be determined, and the latest cuts being merchandised in the industry.
Register now, as this will be the only Center of the Plate Training held in 2012. The course is co-sponsored by the Beef Checkoff, the Pork Checkoff, the Lamb Checkoff, and Merck. In addition, the course is being co-hosted by the American Association of Meat Processors, the American Meat Institute Foundation, the American Meat Science Association, the National Meat Association, the Chicago Midwest Meat Association, the Southwest Meat Association, and the Southeast Meat Association.
For additional information visit www.namp.com or email Ann Wells at awells@namp.comRegistration is now open for the North American Meat Processor’s Associations flagship Center of the Plate Training at held at Texas A&M University. The course will take place June 12-14 in College Station, Texas. This course combines the resources of one of the top meat science programs in country with the Center of the Plate program developed by NAMP and led by Steve Olson, NAMP’s Standards and Specifications Advisor and former specialist with the USDA Agricultural Marketing Service.
Center of the Plate Training®, will be held on June 12-14, 2012 at Texas A&M University in College Station, TX.
Registration is now open! Register for three and the fourth is FREE!
What You Will Learn In This Course
- The Institutional Meat Purchase Specifications (IMPS)/North American Meat Processors Association (NAMP) numbering system, purchase specification options, and standards common to the industry.
- A knowledge of meat items as described by IMPS and by NAMP’s Meat Buyer’s Guide.
- Where meat items originate and how this affects their final use.
- The importance of standards and how they keep products consistent, wholesome, and fair throughout the market.
- Common defects or inconsistencies in meat products that you should look for to prevent dissatisfied customers or unpleasant dining experiences.
- Current trends in the foodservice industry, new menu ideas and options.
- How value is determined for different meat products and how this is affected by quality parameters.
- New cuts and valuable muscles in the carcass as identified by Checkoff funded research.
Pork Culinary Innovation Workshops
The National Pork Board hosts a Culinary Innovation Workshop each fall at the Culinary Institute of America’s Greystone Campus in St. Helena, CA. The two-and-a half-day, invitation-only workshop teaches attendees all about pork and pork production. In the classroom, through field trips, and by spending hands-on time in Greystone’s testing kitchens, participants learn about the latest in cuts and flavor trends. Ask your Foodservice Marketing Manager about attending an upcoming workshop.
PORK 101
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.
AMSA is excited to announce that the American Society of Animal Science, American Association of Meat Processors, North American Meat Processors Association, National Meat Association and the Southwest Meat Association are co-sponsors of the PORK 101 short courses.
Below are the new 2012 dates:
May 22-24, 2012 at Texas A&M University
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.
Anyone involved in the production, processing and marketing of pork will benefit from attending this course, including:
- Pork Producers
- Veterinarians
- Researchers
- Educators
- Pork Packers
- Meat Processors
- Retail Merchandisers
- Foodservice
- Exporters
- Allied Industry
- Media
- Pharmaceutical Companies
- Breeding Companies
- Investors
Program Topics
- Live Hog Grading and Evaluation
- Lean Value Pricing
- Quality Management at Slaughter
- Slaughter Floor HACCP
- Measuring Carcass Quality and Composition
- Process Control Testing
- Fresh Sausage Production
- Pork Carcass Fabrication
- Value Addition
- Consistency Improvement
- Enhanced Pork Production
- Curing Production
- Retail and Consumer Issues
- Hands-On Experience
- Hog Selection and Evaluation
- Carcass Fabrication
- Bacon and Ham Curing
- Sensory Evaluation
Iowa State University Meat Science Extension Short Courses
Meat & Poultry magazine has ranked Iowa State University's meat science extension program first in the nation. The ranking is based on the quality and variety of workshops, conferences and short courses available for industry. Below is the list of short courses and workshops available for 2012.
Dry and Semi-Dry Sausage
April 10-12, 2012
With a focus on the technology of dry and semi-dry sausage processing, short course topics range from lectures on basic meat science to demonstrations of processing techniques. Speakers, nationally and internationally recognized authorities in their fields, will provide information about the latest technology available.
Since the enrollment in this short course is limited to 60, you will have ample opportunity to have your questions answered directly by the speakers and staff. Iowa State University's modern meat laboratory facilities allow you to observe demonstrations in a setting that provides access to the latest technology.
Sausage and Processed Meat Short Course
July 16-20, 2012
The short course focuses on the technology of sausage production and other types of meat processing. Topics range from lectures on basic meat science to demonstrations of processing techniques. Speakers, nationally and internationally recognized authorities in their fields, will provide information about the latest technology available.
The 2012 course will cover fresh sausage, cooked sausage and dry and semi-dry sausage in addition to section and formed cured meats and whole muscle precooked meats. Production of reduced fat products will be discussed and a special feature will be presentations on “ethnic sausage products.” Participants will use a hands-on approach to meat processing. Under the supervision of an instructor, participants will be divided into teams and have the opportunity to formulate and manufacture a processed meat product.
Enrollment for this course is limited to 65 so that participants have ample opportunities to interact with speakers and staff and have their questions answered. Iowa State University’s modern Meat Laboratory allows participants to observe demonstrations and gain hands-on experience with the latest technology.
HACCP Workshop
October 18-20, 2012
The course is designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point system and to discuss how to implement HACCP in plants. This HACCP training program is consistent with the intent and scope of the USDA, FSIS regulation. Individuals that complete the course will receive a certificate indicating they are a HACCP trained individual and their name will be added to a registry of HACCP trained individuals that is maintained by the International Meat & Poultry HACCP Alliance.
This course is designed for individuals that have little or no knowledge of HACCP and individuals that would like to have a refresher on HACCP and learn of the changes that have taken place in HACCP during the last 2-3 years. One of the working groups will be designated an ''Advanced HACCP Training Working Group.'' This working group, which is limited to those that are already HACCP trained, will discuss Validation, Verification, Reassessment, Lethality, Stabilization and Listeria Control.
Basic Sausage
November 13-15, 2012
With a focus on the technology of sausage processing, short course topics range from lectures on basic meat science to demonstrations of processing techniques. Speakers, Nationally and internationally recognized authorities in their fields, will provide information about the latest technology available.
Since the enrollment in this short course is limited to 60, you will have ample opportunity to have your questions answered directly by the speakers and staff. Iowa State University's modern meat laboratory facilities allow you to observe demonstrations in a setting that provides access to the latest technology.
RCA Gold Sponsor
Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession, the Research Chefs Association (RCA) has rapidly grown to approximately 2,000 members. RCA has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development.
RCA is a forward-thinking, vibrant, energized organization whose members benefit by being part of a dynamic community of food professionals who work toward a common goal: Bringing excellence to food product development.