Come explore pork quality, consistency and value at the 2007 PORK 101 -- a course conducted by the American Meat Science Association and sponsored by National Pork Board, Elanco Animal Health and Townsend Engineering.

PORK 101 is a three-day, hands-on class providing insights on value differences in swine, 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 participants can learn about grading, food safety and product processing. As a final step, the class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

There are four scheduled course dates throughout the year including:

  • March 5-7 at IowaStateUniversity in Ames  
  • April 17-19 at the University of Nebraska in Lincoln
  • May 22-24 at TexasA&MUniversity in College Station
  • Sept. 18-20 at OklahomaStateUniversity in Stillwater

Each session is limited to the first 32 registrants to allow for hands-on participation by each attendee, and spaces fill fast. The registration fee of $545 includes meals, breaks and educational materials.

For more information on registering for the 2007 PORK 101 classes, visit http://www.meatscience.org/meetings for online registration, or visit http://www.pork.org for a downloadable registration form.

Source: National Pork Board