Purdue University  

Organic Meat Processing

  1. Food Entrepreneurship: Organic Products (Extension Bulletin)
  2. Small Meat Processing Plants: Overview of HACCP (Extension Bulletin)
  3. Small Meat Processing Plants: SSOP and GMP Practices and Programs (Extension Bulletin)
  4. Small Meat Processing Plants: A Pest Control Program (Extension Bulletin)
  5. Small Meat Processing Plants: Verification Programs (Extension Bulletin)
  6. Small Meat Processing Plants: Selection and Maintenance of Temperature Measurement Devices (Extension Bulletin)
  7. Poultry Slaughter, Processing, and Sales Guidelines for Small Scale Producers (Extension Article)
  8. Emerging Issues in the U.S. Organic Industry (USDA Publication)

 

 

 

   

Paul Ebner
Lilly Hall of Life Sciences
915 West State Street
West Lafayette, IN 47907-2054, USA
(w)765-494-4820 (cell)765-404-1167
(fax) 765-494-9346
Email: pebner@purdue.edu

Purdue Agriculture   |   Consumer and Family Sciences   |   Veterinary Medicine   |   Web Policies

Copyright © 2007, Purdue University, all rights reserved.
An equal access/opportunity university.

1-888-EXT-INFO (1-888-398-4636)