Source:  Rita Jane Gabbett, MEATINGPLACE.COM, 2/21/11

The next PORK 101 course will be held March 1-3, 2011 at Iowa State University in Ames, Iowa, hosted by the American Meat Science Association (AMSA) in cooperation with the National Pork Board.

The course will address value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at Iowa State University.

Participants will evaluate eight live hogs which will be processed during the class with participants learning 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: www.pork101.org/.

For more information or questions regarding PORK 101 please contact Deidrea Mabry (dmabry@meatscience.org) or 1-800-517-AMSA ext. 12.

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