Clean Meat Production with Special Reference to Pork

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.