Introduction
History of the Meat Industry
Inspection
Importance of Food Safety
Food Microbiology
The Microworld
Disassembly
Composition of Muscle
Structure and Function
Conversion of Muscle to Meat
Meat Color
Meat Packaging
Fresh Meat Processing
Curing and Smoking
Sausage
Cooking
Cooking Part I
Cooking Part II
Natural and Organic
Safety in Consuming Animal Products
Diet and Health
Poultry and Fish
