The American Meat Science Association (AMSA) and the National Pork Board have teamed up to host PORK 101, a program focused on bringing pork producers up-to-date information on quality and consistency issues facing the pork industry.
The next PORK 101 program will be held March 1 – 3 at the Iowa State University campus in Ames, IA.
According to PORK 101 material, anyone involved in the production, processing and marketing of pork will benefit from attending the three-day course. Past participants include pork producers, researchers, veterinarians, pork packers, breeding companies, educators, meat processors, retail merchants, and investors
During the program, meat science faculty and AMSA members at the Iowa State University Extension will discuss the value differences in swine, pork carcasses, pork primals and processed pork products.
In addition to discussions, program participants will also have the opportunity to evaluate eight live hogs, which will be processed during the class. Participants will have the hands-on ability to learn about grading, food safety and product processing.
The class will also make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.
For a complete course outline and to register for PORK 101 please visit: http://www.pork101.org/. For more information or questions regarding PORK 101 please contact Deidrea Mabry or 1-800-517-AMSA ext. 12.