Principles and Practices of Modern Meat Technology ¹

Technological advances offer considerable potential for the meat industry, and many of these advances may directly influence the microbiological characteristics of meat and meat products. Current and potential industry practices are summarized in light of their impact on not only the microbiological and sensory qualitites of meat and meat products, but also processing efficiencies. Microbiological implications of various technologies are emphasized in an effort to indicate some criticial control points that should be understood if the industry is to realize the full potential of those technologies.