Table of Contents

1 Historical Perspective and Current Status.- 2 Structure and Properties of Tissues.- 3 Postmortem Changes in Muscle Foods.- 4 Edible By-products from the Production and Processing of Muscle Foods.- 5 Processed Meats/Poultry/Seafood.- 6 Inspection.- 7 Grading.- 8 Meat-Animal Composition and Its Measurements.- 9 Pathogenic Microorganisms and Microbial Toxins Associated with Muscle Foods.- 10 Chemical Residues in Muscle Foods.- 11 Quality Characteristics.- 12 Sensory Methods to Evaluate Muscle Foods.- 13 Aspects of Quality Assurance and Ritualistic Practices.- 14 Spoilage and Preservation of Muscle Foods.- 15 Cookery of Muscle Foods.- 16 Nutritional Value of Muscle Foods.- 17 Product Development.- 18 Packaging Muscle Foods.- 19 Methods and Economics of Meat Merchandising.- 20 Biotechnology for Muscle Food Enhancement.