Meat -- Quality

Meat biotechnology

Fidel Toldrá, editor.

Antioxidants in muscle foods: nutritional strategies to improve quality

[edited by] Eric Decker, Cameron Faustman, Clemente J. Lopez-Bote.

Market classes and grades of meat

by Louis D. Hall.

Meat processing: improving quality

edited by Joseph Kerry, John Kerry, and David Ledward.

Microbial control in the meat industry

series editors: M.H. Hinton, G.C. Mead and Christine Rowlings. Vol.6, Further processing of meat / volume editors ...: M.A. Asensio and M. Uyttendaele.

Microbial control in the meat industry

series editors: M.H. Hinton, G.C. Mead and Christine Rowlings. Vol.7, Bacterial pathogens on raw meat and their properties / volume editors...: G.C. Mead and M.H. Hinton.

USDA's import meat inspection system: don't be in any rush : tenth report

by the Committee on Government Operations together with additional views.

Applied muscle biology and meat science

editors, Min Du and Richard J. McCormick.

Slaughter of stock: a practical review and guide

by D.K.Blackmore and M.W. Delany.

Beta-agonists and their effects on animal growth and carcass quality

edited by J.P. Hanrahan.