Penn State Extension to host ‘Pork 101’ workshop


Source: Penn State Extension

via The Daily Herald (PA) - Sep 14, 2022


In collaboration with the American Meat Science Association, Penn State Extension will host a three-day, hands-on workshop focused on pork production and quality. “Pork 101” will take place from Nov. 1 through Nov. 3 at Penn State’s University Park campus.


The workshop will occur from 7:30 a.m. to 8 p.m. on Nov. 1, from 7:30 a.m. to 6 p.m. on Nov. 2, and from 7:30 a.m. to noon on Nov. 3. The first day will take place in Penn State’s Snider Agricultural Arena, with the second and third day spent in the Penn State Meat Laboratory.


“This is the first time the course is coming to the Northeast,” said Elizabeth Hines, swine extension specialist and assistant professor of animal science in Penn State’s College of Agricultural Sciences.


“Bringing this nationally recognized course to State College will expand the available education in pig and pork production,” she said. “This is a good opportunity for pig farmers, pork processors and buyers anywhere from Maryland to Maine to better understand what influences pork quality.”


Experts from Penn State and the pork industry will lead participants through the process of creating high-quality pork, from farm to grocery shelf. The workshop will guide participants through hands-on activities in live animal selection, harvesting, and fabrication of pork, and will include insight on value differences in swine, pork carcasses, pork primal cuts and processed pork products due to quality variation.


Participants will have the chance to evaluate eight live hogs. The animals will be processed during the class, providing opportunities to learn about grading, food safety and product processing. Finally, the class will make and sample processed product from the hogs, including pumped loins, bacon, ham and sausage.


One of the instructors will be Jonathan Campbell, meat extension specialist and associate professor of animal science in the college...