The 2024 University of Missouri Youth Pork Institute, sponsored by the University of Missouri College of Agriculture, Food and Natural Resources and the Missouri Pork Association, was held June 10 through June 12 in Columbia. High school students interested in the pork industry spent three days at this educational event.

New sensory science research into the optimal flavor compatibility of pork may provide some clues as to why pork complements fruits and vegetables so well.[1]

A sensory analysis commissioned by the National Pork Board shows that pork has more than 110 unique flavor nuances (111, to be specific) while pork fat has around 30 flavor nuances, highlighting versatility in flavor and texture of cuts and preparation methods. Some of pork’s world of flavors includes sweet, fruity and floral tones, clove, hazelnut and mushrooms. Pork also hits on all the basic tones including sweet, salty, acidic, umami and kokumi.

Chef Philip Thompson with Q39 in Kansas City, Missouri, took top honors at the annual Kansas City Taste of Elegance culinary competition held March 18 at Harrah’s North Kansas City. His entrée, Smoked & Grilled Pork Belly, Carrot Puree, BBQ Spiced Rubbed Pork Rinds, Salsa Verde, received the $1,000 top award.

June 17, 2024

Enke and Howerton Awarded 2024 Youth Pork Institute Scholarships

Columbia, Mo.,—The 2024 University of Missouri Youth Pork Institute, sponsored by the University of Missouri College of Agriculture, Food and Natural Resources and the Missouri Pork Association, was held June […]

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