Includes References and Appendices.

Composition of meat -- Selection of good quality meat for processing -- Meat preservation techniques -- Meat processing methods -- Materials commonly used in meat processing -- Sausage casings -- Curing techniques -- Classification of meat products according to processing -- Meat product packaging -- Selection of packaging materials for meat -- Recommended packaging materials for fresh and cured meat products -- Packaging processes -- Packaging waste materials -- Quality control guidelines -- Quality control measures -- Processed meat and product presentation -- Marketing channels for live animals.