Twenty-six individuals from 10 different companies gathered at Iowa State University in Ames, IA, for the American Meat Science Association (AMSA) PORK 101 course Oct. 15-17, 2012. These attendees learned about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at Iowa State University.

Attendees had the opportunity to experience firsthand the selection, evaluation and fabrication of their pork carcasses, according to an online report from the American Meat Science Association. Attendees also learned the importance of hog handling, grading, food safety, processing of their products and much more.

The course concluded with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams and sausage.

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), American Meat Institute Foundation (AMIF), American Society of Animal Science (ASAS), North American Meat Association (NAMA) and the Southwest Meat Association (SMA).

For more information or questions regarding PORK 101, please visit: or contact Deidrea Mabry at the American Meat Science Association at