United States | U.S. Pork Muscle Profiling Seminar Starts Today | A seminar ...

United States

U.S. Pork Muscle Profiling Seminar Starts Today

A seminar sponsored in part by USMEF and the National Pork Board to help share the results of a checkoff-funded pork muscle profiling study with U.S. packers and processors begins today (July 27) at Iowa State University in Ames, Iowa.

The two-day seminar includes cutting demonstrations, a presentation of four new cuts to be promoted this year by the National Pork Board and culinary demonstrations. USMEF international staff is available to provide insight and perspective on international merchandising and marketing options.

The study evaluated individual muscles of pork leg and shoulder to identify potential cuts that add value to the carcass. The study also included chemical research on sensory qualities like tenderness, flavor and juiciness. The muscle profiling study was conducted by Iowa State University, University of Wisconsin and Michigan State University.

United States

U.S. Pork Muscle Profiling Seminar Starts Today

A seminar sponsored in part by USMEF and the National Pork Board to help share the results of a checkoff-funded pork muscle profiling study with U.S. packers and processors begins today (July 27) at Iowa State University in Ames, Iowa.

The two-day seminar includes cutting demonstrations, a presentation of four new cuts to be promoted this year by the National Pork Board and culinary demonstrations. USMEF international staff is available to provide insight and perspective on international merchandising and marketing options.

The study evaluated individual muscles of pork leg and shoulder to identify potential cuts that add value to the carcass. The study also included chemical research on sensory qualities like tenderness, flavor and juiciness. The muscle profiling study was conducted by Iowa State University, University of Wisconsin and Michigan State University.