Chapter 1 | Muscle Biology Basics
Chapter 2 | The Conversion of Muscle to Meat
Chapter 3 | Meat Quality
Chapter 4 | Meat Grading
Chapter 5 | Carcass Fabrication and Meat Cookery
Chapter 6 | Processed Meat Production
Chapter 7 | Meat Safety and Meat in the Diet
Chapter 8 | Career in Meat Science