About The Book

� History of slaughterhouses � Guidelines for small abattoirs � Pig abattoir: planning � Pig slaughter � Rural pig slaughter � Good manufacturing practices (GMP) in pig abattoir � Pig carcass evaluation � Basics of pork � Meat processing hygiene � Abattoir hygiene � Abattoir waste management � Sources of microbial contamination in carcass � Meat preservation methods � Parasites/protozoan�s associated with pork � FSS Act, 2006 & Retail meat shops � Processing and value addition in meat � Important nonmeat ingredients in meat processing � Hurdle technology for shelf stable meat products � Quality control in meat and meat products � Consumer concerns in meat products evaluation � Packaging of meat products � Labeling of meat products