October 16-17, 2018
University of Missouri
Columbia, Missouri

 

The Missouri Pork Association and University of Missouri are hosting a two day seminar to cover all things PORK! It’s designed for meat processors, meat managers and employees. Topics include:

Estimating carcass merit of live animals Meat quality/grading (color, marbling, etc.)
Nomenclature, carcass fabrication, Value added products/processed meats
Marketing/retail research And much more!!

Attendees will be actively engaged in the sessions, including carcass fabrication. Interactive networking breaks will allow attendees to sample bacons and hams, with preference panels to follow. Dinner on the 16th will be held at the Missouri Pork Association office and include a sampling of Missouri Wines and Agri-Missouri Products.

Cost:
$100/person
We are limited to 50 attendees, so register early!
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 you prefer to have a single room, or roommate preference.

 

REGISTER ONLINE NOW!

 

Agenda:

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

 

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