GENERAL INFORMATION
Animal Products: Contributors to a Safe Food Supply (University of Minnesota) HTML
That's a Good Question: Salmonella and Poultry (Oklahoma State University) PDF
Meat, Poultry, Eggs and Beans (Ohio State University) PDF
EGGS
Designer and Specialty Eggs (University of Florida) PDF
Facts About Eggs (University of Maine) HTML
Designer Eggs: Nutritional and Functional Significance (University of California-Davis) PDF
Designing Eggs for Better Nutrition (Texas A&M) PDF
Omega Eggs -- A Dietary Source of n-3 Fatty Acids (University of Nebraska) HTML
Packing Eggs on the Farm for Direct Sales (Kansas State University) PDF
Proper Handling of Eggs: From Hen to Consumption (Virginia Tech) HTML
The Omelet Event (Texas A&M) PDF
Enjoy Easter Eggs Safely (Texas A&M) PDF
Related Information: Information on Omega-3 and Human Health (American Heart Association) HTML
BROILERS/TURKEYS
Capons (University of Florida) PDF / HTML
Marketing Poultry (Texas A&M) PDF
Processing Poultry at Home (Texas A&M) PDF
Home Processing of Chickens (University of Nebraska) HTML
The Cut Up Chicken, Part I (University of Nebraska) HTML
The Cut Up Chicken, Part II (University of Nebraska) HTML
Cutting Up and Deboning Broilers (Mississippi State University) HTML
Broiler Chicken Deboning (Texas A&M) PDF
Boneless Breast of Chicken (Texas A&M) PDF
Chicken Cut-up: Family Style (Texas A&M) PDF
Chicken Cutup: Commercial Style (Texas A&M) PDF
Carving the Family Turkey (Texas A&M) PDF
Curing and Smoking Poultry (Mississippi State University) HTML
Curing and Smoking Poultry (Texas A&M) PDF
Barbecuing Chicken (Kansas State University) PDF
Barbecuing Mississippi Broilers (Mississippi State University) HTML
Barbecue Planning Guide (Mississippi State University) HTML
Plans for Constructing a Barbecue Pit (Mississippi State University) PDF
Developing Product Lotting and Coding Systems for Small Meat and Poultry Processing Operations (Kansas State University) PDF
Structural Change in Chicken and Turkey Slaughter (USDA) HTML
Homemade Meat, Poultry and Game Sausages (Washington State University) HTML
Let's Preserve: Meat, Poultry, Fish and Seafood (University of Nebraska) PDF
Freezing Poultry for Home Use (Texas A&M) PDF
Tender Texas Chicken (Texas A&M) PDF
Purchasing and Using Turkey Products (Texas A&M) PDF
Deep-fried Turkey (Texas A&M) PDF
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