||1. Introduction to Meat Processing -- 2. Composition and Nutritive Value of Raw Materials and Processed Meats -- 3. Curing -- 4. Smoking -- 5. Meat Cookery and Cooked Meat Products -- 6. Raw Materials -- 7. Sectioned and Formed Meat Products -- 8. Least Cost Formulation and Preblending of Sausage -- 9. Sausages -- 10. Sausage Formulations -- 11. Casings, Extenders, and Additives -- 12. Herbs, Spices, and Condiments -- 13. Cured and/or Smoked Meats -- 14. Reduced and Low Fat Meat Products -- 15. The Canning Process -- 16. Canned Meat Formulations -- 17. Restructured Meat Products. Reflecting the changes taking place in the meat processing industry, this updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. Processed Meats is a unique and valuable text for undergraduate and graduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.