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.