The American Meat Science Association (AMSA) in cooperation with the National Pork Board (NPB) will host ‘Pork 101’ Oct. 15-17 at Iowa State University.

‘Pork 101’ attendees will learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at Iowa State University. A hands-on course, it’s designed to give attendees the opportunity to participate in the selection, evaluation and fabrication of pork carcasses. They will also prepare and sample products from pork carcasses including pumped loins, bacon, hams and sausage.

The program features:

• 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

To help minimize travel costs, the three day program will begin at 10:00 AM on Oct. 15 and conclude at noon on Oct. 17 in time for afternoon departures.

The event is co-sponsored by the American Association of Meat Processors (AAMP), American Meat Institute Foundation (AMIF), American Society of Animal Science (ASAS), North American Meat Association (NAMA) and the Southwest Meat Association (SMA).

For a course outline and to register, click here.  

For more information or questions regarding ‘Pork 101’, please contact Deidrea Mabry (800) 517-2672 ext. 12 or dmabry@meatscience.org.