1. Eligibility:  All entrants must be paid in full members of the OAMP and all entries must be processed by owner operator and/or employee of member plant.
2. Classes of Entries: Boneless Ham, Bone-In-Ham, Bacon (Slab Skin Off), Bacon (Slab Skin On), Bologna (Unsliced), Summer Sausage (Unsliced Cooked), Smoked Turkey (Bone-In), Fresh Sausage, Loaf, Meat Snack Sticks, Wieners, Jerky-Whole Muscle, Jerky-Restructured and Innovative Product.
3. General Requirements: Each member is limited to one entry in each class.  All entries must be processed and/or cured in the plant of the exhibitor and must be entered whole.  An entry fee per class as stated on the official convention registration form must be paid prior to judging.
4. Identifying Marks:  All competition entrants are required to remove all forms of identification marks branded or stamped on entries.   Each entry must be labeled with its generic name and class entered or will not be admitted to the competition.
5. Registration: The registration shall be handled by the OAMP Product Competition Committee and shall commence and close as stated in the official convention program.  All entrants must be out of the judging area after judging starts.
6. Tagging:  Each meat product shall be tagged and coded in such a way that its identity will remain unknown to anyone having anything to do with the judging, scoring and handling of the products.
7. Winners:  The awards shall be given out during the Saturday evening Awards Banquet.  Each class shall have three (3) awards: Grand Champion, Reserve Champion and First Place.
8. Judge Criteria:  Judges cannot be the owner-operator or family member of any member plant.  Any member plant that has entered product into the competition cannot be involved with any Product Competition activity.
9. Judging:  All judging will be done by number.   Each item will be judged individually by a judge and the scores averaged for final scoring.  Each item entered shall be cut and sampled for flavor; this will be done by the judges.  Judges will disqualify any product which does not comply with the rules of this event.  Judges decisions are FINAL.
10. Viewing & Releasing of Products:  All products entered shall remain in the judging area until so stated in the Official Convention Program.  All products not picked up within one hour of designated time in the Official Convention Program will be disposed of at the discretion of the OAMP Board of Directors.  The judging area will be open to the public as stated in the Official Convention Program.
11. Responsibility:  Although the OAMP will exercise every reasonable precaution to protect and safeguard all entries, it does not assume any responsibility for any entry.  All entries are entered solely at the risk of the entrant.
12. Liability for Product:  Liability for entered product rest solely with the entrant.  The OAMP assumes no responsibility for sickness, illness, disease, infection, malady or other affliction caused by the ingestion, handling or cooking of products entered in the OAMP Product Competition.

13. Standards of Evaluation:  Since judges may be changed from year to year and there may be considerable difference of opinion as to the characteristics of the ideal or average product, entries shall be judged according to the following standards:

    Class I Boneless Hams *General Appearance before cutting 75 pts *General Appearance after cutting 75 pts *Aroma 150 pts *Texture of cut surface 150 pts *Inside color 150 pts *Flavor 400 pts		Class II Bone-In-Hams *General Appearance before cutting 75 pts *General Appearance after cutting 75 pts *Aroma 150 pts *Texture of cut surface 150 pts *Inside color 150 pts *Flavor 400 pts
    Class III Bacon (Slab Skin Off) *General Appearance 150 pts *Fat to lean (after cut) 150 pts *Aroma 100 pts *Texture 100 pts *Inside color 100 pts *Flavor 400 pts		Class IV Bologna (Unsliced) *External appearance 200 pts *Eye appeal (color) 100 pts *Casing appearance 50 pts *Lack of defects 50 pts *Internal color 100 pts *Internal Texture 100 pts *Internal lack of defects 100 pts *Aroma 100 pts *Flavor 200 pts
    Class V Summer Sausage (Unsliced) *External uniformity of color 75 pts *External uniformity of shape 75 pts *External lack of defects 100 pts *Internal uniformity of color 75 pts *Internal uniformity of texture 50 pts *Fat to Lean ratio 50 pts *Lack of obvious defects 100 pts *Aroma 75 pts *Texture mouth feel 100 pts *Taste 300 pts		Class VI Smoked Turkey *General appearance 200 pts *Aroma 150 pts *Texture of cut surface-white meat 50 pts *Texture of cut surface-dark meat 50 pts *Inside color-white meat 100 pts *Inside color-dark meat 50 pts *Palatability characteristics (white meat 200   pts dark meat 200 pts) 400 pts
    Class VII Fresh Sausage These should be casing type sausage products in the "Ready To Cook" state.  Product must be displayed with a card relaying the generic name of the product.  A minimum of one pound or maximum of three (3) pounds must be displayed. *External appearance 100 pts *Eye appeal (color) 200 pts *Flavor taste 500 pts *Aroma 200 pts		Class VIII Loaf Any ready to eat product in a mold or pan of any size or shape is eligible.  Product must be displayed under the generic name applicable to the product. *External appearance 150 pts *Eye appeal 150 pts *Internal color 150 pts *Internal Texture 50 pts *Internal lack of defects 50 pts *Aroma 150 pts *Flavor 300 pts
    Class IX Meat Snack Sticks May be any meat stick product and sold as a ready to eat snack food.  Minimum of 8 ounces must be displayed under generic name. *External uniformity of color 150 pts *External uniformity of shape 100 pts *External lack of defects 75 pts *Fat to lean ratio 50 pts *Lack of obvious defects 50 pts *Aroma 100 pts *Taste 400 pts		Class X Wieners Can be in casing or skinless, entry must contain either 8 links or weigh a minimum of 1 pound. *External uniformity of color 100 pts *External uniformity of casing or surface   appearance 100 pts *External lack of defects 100 pts *Internal uniformity of color 100 pts *Internal uniformity of texture 100 pts *Internal lack of obvious defects 100 pts *Aroma 100 pts *Flavor 200 pts *Texture mouth feel 100 pts
    Class XI Jerky-Whole Muscle Minimum of 8 ounces must be displayed under generic name.   Product must be processed so that it does not require refrigeration and may be eaten without further processing. *External Appearance: uniformity color   and lack of defects 300 pts *Internal Appearance: particle uniformity   and fat content 100 pts *Aroma 100 pts *Edibility: shelve stability and desirable   mouth feel and flavor 150 pts *Texture: Moisture content 150 pts *Flavor in aftertaste 100 pts		Class XII Jerky-Restructured Minimum of 8 ounces must be displayed under generic name.   Product must be processed so that it does not require refrigeration and may be eaten without further processing. *External Appearance: uniformity of color   and lack of defects 300 pts *Internal Appearance: particle uniformity   and fat content 100 pts *Aroma 100 pts *Edibility: shelve stability and desirable   mouth feel and flavor 150 pts *Texture: Moisture content 150 pts *Flavor in aftertaste 100 pts
    Class XII Bacon (Slab Skin On) *General appearance 150 pts *Fat to lean (after cut) 150 pts *Aroma 100 pts *Texture 100 pts *Inside color 100 pts *Flavor 400 pts		Class XIV Innovative Product A competition for innovative uses of meat, whether they are new or old ideas.  The single entry submitted must be made primarily of one of the following: beef, pork or chicken.  It may be cooked or fresh. *Ability to market 100 pts *Feasibility to manufacture 100 pts *Production cost in relationship to     marketable sales 100 pts *Overall appearance and presentation 100 *Innovative idea within the meat and   poultry industry 200 pts

Competition Registration Form

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