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Source: Ann Bagel Storck, MEATINGPLACE.COM, 1/2/09
PORK 101, a three-day, hands-on program designed to update participants on quality and consistency issues in the pork industry, will take place several times during 2009.
The event is hosted by the American Meat Science Association in cooperation with the National Pork Board.
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.
PORK 101 allows participants to evaluate eight live hogs that are processed during the class with a focus on grading, food safety and product processing. Finally, the class will make and sample processed product from the hogs, including pumped loins, bacon, ham and sausage.
For more information, visit PORK101.org.
For more stories, go to www.meatingplace.com.
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