Microbiology for Meat Processors
What’s on this page? A basic understanding of microbiology can really help as you develop food safety and HACCP plans. This page has a few resources
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Mobile Slaughter Units: Reports from the Field and Future Directions
Mobile Slaughter Units: Reports from the Field and Future Directions A Niche Meat Processor Assistance Network webinar Date: September 10, 2013 Duration: 90 minutes Overview Inspected
Microbiology 101 for Small Meat Processors
A Niche Meat Processor Assistance Network webinar Overview N-60 sampling. Multi drug resistance. Pathogen v. adulterant. Non-0157 STECs. MDR Salmonella strains. Gram negative v.
Mobile Poultry Processing Units: Reports from the Field
A Niche Meat Processor Assistance Network webinar Learn more about NMPAN: www.nichemeatprocessing.org Webinar Description Mobile poultry processing units (MPPUs) have been around for more
Modular Harvest System (NY)
Modular Harvest System Hudson Valley, New York “Now we are thinking of the MHS as a way for people to try out the business,
Customer Manuals for Small Meat Processors
<< Back This page was created by the Niche Meat Processor Assistance Network. Click on the link for more useful meat processing resources. What’s on
Wastewater Treatment for Meat Processors
Last Updated: September 9, 2015 This page was created by the Niche Meat Processor Assistance Network: www.nichemeatprocessing.org. One of the most daunting questions for any new meat
Innovations in Wastewater Management for Small Meat Processors
Innovations in Wastewater Management for Small Meat Processors A Niche Meat Processor Assistance Network webinar Date: July 23, 2013 Duration: 50 minutes Overview Finding an affordable and
On average, how much would the hanging weight be of a 150 lb. live lamb?
On average (not for sure, just an average) lamb dress out at 51% so that X 150 = 76.5 lbs. This figure will then need
Connecticut River Valley, 2008
Connecticut River Valley, 2008 Study title: “Demand and Options for Local Meat Processing: Finding the way from pasture to market in the CT River Valley”
