Source:  Ann Bagel Storck, MEATINGPLACE.COM, 11/26/09

PORK 101, a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry hosted by the American Meat Science Association in cooperation with the National Pork Board, will be held four times during 2010.

PORK 101 is scheduled for March 9-11 at Iowa State University in Ames, Iowa; April 13-15 at the University of Nebraska in Lincoln, Neb.; May 25-27 at Texas A&M University in College Station, Texas; and on a to-be-announced date at Oklahoma State University.

At PORK 101, participants evaluate eight live hogs that are processed during class, with attendees learning about grading, food safety and product processing. The class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

For more information and to register, visit pork101.org.

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