The University of Missouri will be hosting its annual PORK 101 course January 13-15, 2016, in Columbia, Missouri. The course will be hosted by the American Meat Science Association (AMSA) in cooperation with the National Pork Board, and is sponsored by Elanco Animal Health.

Attendees will receive firsthand experience into the selection and evaluation of live hogs, and the fabrication of pork carcasses. The importance of hog handling, grading, and food safety will be discussed, along with the the value differences in swine, pork carcasses, pork primals and processed pork products. Attendees will also have the opportunity to prepare and sample products from pork carcasses including pumped loins, bacon, hams and sausage.

The course provides an excellent foundation for anyone and all people working in the pork industry, and the hands-on format offers a great tool for attendees to become familiar with specific cuts of pork and industry procedures.

“I can speak to the entire process of how pork in harvested now,” said one past attendee. “Understanding the primals and the bone-in/boneless cuts is very important in my role.”

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Institute Foundation (NAMIF) and the Southwest Meat Association (SMA). Registration for (your association) and other partnering organizations is $800. Non-member registration is $950.

For more information or questions regarding PORK 101 please visit the website.