Pork 101 

The Pork 101 is a two day seminar to cover all things PORK! It’s designed for meat processors, meat managers and employees. COST includes 1 night's stay at Drury Plaza Hotel, meals and all materials for both days.

Register Now! 

Cost:
We are limited to 50 attendees, so register early!

$100/person
    Includes one night’s stay at the Drury Plaza Hotel on October 16, all meals and materials.

Hotel:
Drury Plaza Hotel Columbia East
3100 Interstate 70 Dr SE
Columbia, MO  65201
    MPA will cover the cost of one night’s stay on Tuesday, October 16 for attendees.
    Please indicate if no room is needed, if you prefer a single or double room and roommate preference.

DAY 1
October 16, 2018

9:40 am    Meet at Drury Plaza Hotel and travel via bus to Trowbridge Livestock Center

10:00    Welcome and Introductions

10:15    Basics on Swine Breeding, Genetics and Economically Important Trait Selection
        Laura Bachmeier, M.S. – Director of Pork Quality and Safety, National Pork Board

11:00    Modern Pork Production Systems
        Laura Bachmeier, M.S. – Director of Pork Quality and Safety, National Pork Board

12:00 pm    Lunch – Grilled Pork Burgers and Professional Networking

1:00    Live Market Hog Evaluation and Estimation of Carcass Merit
        Dr. Bryon Wiegand – Professor, Meat Science, University of Missouri

2:30    Break – Move to MU Red Meats Abattoir

3:00    Pork Carcass Grading and Carcass Data Collection
        Katelyn Burdick – University of Missouri
        Jenna Slaughter – University of Missouri

3:45    Break – Bacon Sampling and Evaluation
        Teagan Schnurbusch – University of Missouri

4:00    Pork Quality Discussion and Data Collection
        Dr. Carol Lorenzen – Professor, Meat Science, University of Missouri
        Jade Cooper – University of Missouri

4:45    Return to Hotel

5:45    Board Bus for Dinner at Missouri Pork Association Headquarters

6:00    Pork Dinner – Presentations from the Missouri Wine and Grape Board and Agri-Missouri Programs

8:00    Bus Returns to Hotel

 

DAY 2
October 17, 2018

 Breakfast at hotel and check-out

7:45 am    Board Bus to University of Missouri

8:00    Pork Carcass Fabrication
        Zachary Callahan – University of Missouri
        Ty Peckman – University of Missouri

10:00    Networking Break – Ham Sensory Comparison/Sampling
        Katelyn Burdick – University of Missouri
        Jade Cooper – University of Missouri

10:30    Pork Nomenclature, Cooking Temperature, Quality and Innovation
        Laura Bachmeier, M.S. – Director of Pork Quality and Safety, National Pork Board

12:00 pm    Lunch – BBQ Pork Meal

1:00    Bacon, Sausage and Ham Manufacturing
        University of Missouri Meats Laboratory Staff

2:00    Networking Break

2:30      Pork Science and Research Expert Panel
        Moderator:  Kylee Deniz – National Pork Board
        Dr. Bryon Wiegand – Professor, Meat Science, University of Missouri
        Pork Producer
        Laura Bachmeier, M.S. – Director of Pork Quality and Safety, National Pork Board

3:45      Closing Comments/Wrap Up

4:00    Adjourn and Bus Back to Hotel for Vehicle Pick-up