Are you a pork producer, processor, or buyer looking to better understand what influences pork quality? Penn State Extension specialists are working with the American Meat Science Association (AMSA) to bring Pork 101 to State College. Pork 101 is a 3-day workshop that leads attendees through the process of creating great pork, from farm to grocery shelf.
High quality pork production requires attention to detail from finishing the hog to packaging that bacon. Experts from Penn State University and the pork industry will review the pork production process and lead participants through hands-on activities in live animal selection, harvesting, and fabrication of pork, including insight on value differences in swine, pork carcasses, pork primal cuts, and processed pork products due to quality variation.
Nationally, the program is hosted by the AMSA and is sponsored by the National Pork Board, Merck Animal Health and Smithfield Foods. Additional sponsorship from the Pennsylvania Pork Producers Council is supporting this program in State College.
- To learn more about Pork 101, visit the AMSA website.
- To register for the Penn State Pork 101 event, follow this link for registration information
For more information, contact Dr. Elizabeth Hines, Extension Swine Specialist at 814-865-3267 or eah405@psu.edu.
