Articles
- Muscle Biology and The Conversion Of Muscle To Meat
- Carcase Classification
- Microbial Spoilage of Meat
- Design, Construction And Operation Of Meat Export Premises
- Sanitation
- Water and Waste-Waters
- Vermin
- The Preslaughter Period
- Slaughter of Stock
- Dressing and Boning
- Post Mortem Inspection
- Residues
- Processing For Tenderness
- Preservation of Meat
- By-Products
- Food-Borne Infections and Intoxications