If you’re interested in learning more about pork quality and processing, then plan to attend one of the upcoming PORK 101 seminars.
These three-day, hands-on workshops provide insight on value differences in live hogs, pork carcasses and primal and processed products due to meat quality variations.
You’ll begin the workshop evaluating eight live hogs. Those pigs will be processed during class so you can learn about grading, food safety and processing and compare the live animal with the end product. All participants will make and sample processed products, including pumped loins, bacon, ham and sausage.
If you’re involved in any aspect of the industry ù a producer, veterinarian, allied industry, educator or media ù then you’re a candidate for PORK 101.
Here are the upcoming classes:
- May 13-15, Virginia Polytechnic Institute & State University, Blacksburg, Va.
- May 20-22, University of Florida, Gainesville, Fla.
- June 10-12, Oklahoma State University, Stillwater, Okla.
- Aug. 5-7, Texas A & M University, College Station, Texas.
- August (tentative), Michigan State University, East Lansing, Mich.
The registration fee is $350 per person with payment and registration form postmarked or sent by fax four weeks prior to the session. After the listed registration date, the cost is $400 per person. Registration includes meals and educational materials. Class size is limited to 32 participants.
For more information about PORK 101, contact David Meisinger, National Pork Producers Council assistant vice president of pork quality, at (515) 223-2767 or Thomas Powell, executive director of the American Meat Science Association, at (816) 444-3500.