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http://dx.doi.org/10.1201/9781420017311
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Front MatterAbstract - Hi-Res PDF (583 KB) - PDF w/links (584 KB)
Chapter 1. Bioengineering of Farm AnimalsMorse B. Solomon, Ernest W. Paroczay, Janet S. EastridgeAbstract - Hi-Res PDF (854 KB) - PDF w/links (885 KB)
Chapter 2. Gene Technology for Meat QualityJohn L. WilliamsAbstract - Hi-Res PDF (483 KB) - PDF w/links (497 KB)
Chapter 3. Automation for the Modern SlaughterhouseGraham Purnell, Mark LoeffenAbstract - Hi-Res PDF (1756 KB) - PDF w/links (1306 KB)
Chapter 4. Hot-Boning of MeatDeclan J. TroyAbstract - Hi-Res PDF (982 KB) - PDF w/links (664 KB)
Chapter 5. New Spectroscopic Techniques for Online Monitoring of Meat QualityJean-Pierre Renou, Vegard H. Segtnan, Eric Dufour, Jens Petter Wold, Kjell Ivar HildrumAbstract - Hi-Res PDF (1163 KB) - PDF w/links (1232 KB)
Chapter 6. Real-Time PCR for the Detection of Pathogens in MeatPetra Wolffs, Peter RådströmAbstract - Hi-Res PDF (1138 KB) - PDF w/links (1114 KB)
Chapter 7. Meat Decontamination by IrradiationE. J. Lee, A. Mendonca, D. U. AhnAbstract - Hi-Res PDF (797 KB) - PDF w/links (857 KB)
Chapter 8. Application of High Hydrostatic Pressure to Meat and Meat ProcessingKen Kim, Atsushi Suzuki, Tadayuki Nishiumi, Yoshihide Ikeuchi, Hiroyuki TanjiAbstract - Hi-Res PDF (787 KB) - PDF w/links (828 KB)
Chapter 9. Hydrodynamic Pressure Processing to Improve Meat Quality and SafetyManan Sharma, Jitu R. Patel, Morse B. Solomon, Martha N. Liu, Brian C. BowkerAbstract - Hi-Res PDF (1677 KB) - PDF w/links (1114 KB)
Chapter 10. Functional Properties of Bioactive Peptides Derived From Meat ProteinsKeizo AriharaAbstract - Hi-Res PDF (1545 KB) - PDF w/links (1229 KB)
Chapter 11. New Approaches for the Development of Functional Meat ProductsMilagro Reig, Francisco Jiménez-ColmeneroAbstract - Hi-Res PDF (2115 KB) - PDF w/links (1411 KB)
Chapter 12. Processing of Nitrite-Free Cured MeatsFereidoon Shahidi, Ronald B. PeggAbstract - Hi-Res PDF (821 KB) - PDF w/links (836 KB)
Chapter 13. Biochemical Proteolysis Basis for Improved Processing of Dry-Cured MeatsAbstract - Hi-Res PDF (565 KB) - PDF w/links (610 KB)
Chapter 14. Vacuum Salting Treatment for the Accelerated Processing of Dry-Cured HamRaul Grau, José M. Barat, Pedro Fito, Amparo ChiraltAbstract - Hi-Res PDF (716 KB) - PDF w/links (553 KB)
Chapter 15. The Use of Bacteriocins Against Meat-Borne PathogensAnna Jofré, Belén Martín, Teresa Aymerich, Joseph M. Monfort, Margarita GarrigaAbstract - Hi-Res PDF (768 KB) - PDF w/links (809 KB)
Chapter 16. Latest Developments in Meat Bacterial StartersRégine Talon, Sabine LeroyAbstract - Hi-Res PDF (409 KB) - PDF w/links (450 KB)
Chapter 17. Modified Atmosphere PackagingJoseph G. Sebranek, Terry A. HouserAbstract - Hi-Res PDF (511 KB) - PDF w/links (536 KB)
Chapter 18. Perspectives for the Active Packaging of Meat ProductsVéronique ComaAbstract - Hi-Res PDF (636 KB) - PDF w/links (661 KB)
