The American Meat Science Association and its members have updated and revised the course content of its PORK 101 course to provide attendees with the latest information on the pork industry. Additionally, smaller group sizes will be offered for each event to allow attendees more hands-on opportunities as they learn from instructors. Attendees will learn and experience important factors about the pork industry from hog production through finished pork products. The course concludes with the attendees preparing and sampling products from pork carcasses, including value added loins, bacon, ham, and sausage.
Attendees will have the opportunity to learn about the value differences in swine, pork carcasses, pork primals, and processed pork products from meat science faculty and AMSA members.