Quality and consistency issues in the pork industry will be the focus for this year’s PORK 101 sessions. A three-day, hands-on educational opportunity, each PORK 101 event is hosted by the American Meat Science Association in cooperation with the National Pork Board.
Through PORK 101, participants 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 issues. Finally, class attendees will make and sample processed product from the hogs, including pumped loins, bacon, hams and sausage.
Anyone involved in producing, processing and marketing hogs or pork will benefit from this course. Some of the diverse topics will include live-hog grading and evaluation; lean-value pricing; slaughter floor Hazard Analysis and Critical Control Point steps; measuring carcass quality and composition; carcass fabrication; sausage, bacon and ham curing; and taste-panel evaluation.
PORK 101 will be held on the following dates at the specified locations in 2009:
March 10-12: Iowa State University, Ames, Iowa
April 21-23: University of Nebraska, Lincoln, Neb.
May 27-29: Texas A&M University, College Station, Texas
Oct. 20-22: Oklahoma State University, Stillwater, Okla.
Registration costs $495 for AMSA members and $545 for non-members. To register, complete the online registration form or contact AMSA member services at (800) 517-2672.
For more information, visit www.PORK101.org.