Emerging technologies in meat processing / 
edited by Enda J. Cummins, James G. Lyng. 
 - xvi, 431 pages ;  26 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. 
<br/><br/><label>ISBN: </label>9781118350683 (cloth) 
<br/><br/><label>LCCN: </label>2016025830 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat industry and trade--Technological innovations.<br/>Meat--Quality.<br/>Food--Risk assessment.
<br/><br/><label>LC Class. No.: </label>TS 1960  / E44 2017 
<br/><br/><label>Dewey Class. No.: </label>664/.9