Quality and consistency issues in the pork industry will be the focus for PORK 101 —  a three-day, hands-on educational opportunity. The 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. Finally, the classes will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

Anyone involved in the production, processing and marketing of pork will benefit from attending this course, including:

  • Pork producers
  • Veterinarians
  • Researchers
  • Educators
  • Pork packers
  • Meat processors
  • Retail merchandisers
  • Food service
  • Exporters
  • Allied industry
  • Media
  • Pharmaceutical companies
  • Breeding companies
  • Investors

Diverse topics of study will include:

  • Live Hog Grading and Evaluation
  • Lean Value Pricing
  • 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
  • Hands-On Experience
  • Hog Selection and Evaluation
  • Carcass Fabrication
  • Bacon and Ham Curing
  • Sensory 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 fee is $495 for AMSA members and $545 for non-members. To register, complete the online registration form  or contact AMSA member services at 1-800-517-2672.

For more information, visit www.PORK101.org.