You can get a first-hand look at pork quality, consistency and value at a 2007 PORK 101 session. Conducted by the American Meat Science Association and sponsored by the National Pork Board, Elanco Animal Health and Townsend Engineering, PORK 101 is a three-day, hands-on class for anyone involved in the pork chain.
It provides insights on value differences between live hogs, pork carcasses, pork primals and processed-pork products based on quality variations. Class attendees have an opportunity to evaluate eight live hogs, which will then be processed during the class so that participants can learn about meat grading, food safety and product processing. As a final step, the class will make and sample products processed from the hogs.
The remaining scheduled course dates include:
•April 17-19 at University of Nebraska in Lincoln
May 22-24 at Texas A&M University in College Station
Sept. 18-20 at Oklahoma State University in Stillwater
Each session is limited to the first 32 registrants to allow for hands-on participation by all attendees. The registration fee of $545 includes meals, breaks and educational materials. For more information on the 2007 PORK 101 classes or to register, visit www.meatscience.org/meetings for online registration, or www.pork.org for a downloadable registration form.