CHAPTER ONE
1. The Food Animals
2. Anatomy
3. Meat Establishment Construction & Equipment
4. Preservation of Meat
5. Plant Sanitation
6. Livestock Production & Ante-Mortem inspection
7. Slaughter of Food Animals
8. Hygiene of Meat Production
9. Meat inspection Protocols.
10. Pathological Conditions at inspection
11. Foodborne Pathogens and Food Poisoning
12. Veterinary Drug Residues
13. Animal by-Products and Edible Co-Products
14. Poultry Processing (Detail)
15. Exotic and Farmed Game
16. Health and Safety
17. industry and Regulation
CHAPTER TWO
1. Introduction.
2. Factors influencing the Growth and Development of Meat Animals
3. The Structure and Growth of Muscle
4. Chemical and Biochemical Constitution of Muscle
5. The Conversion of Muscle to Meat
6. The Spoilage of Meat by infecting Organisms
7. Storage and Preservation of Meat — Temperature Control
8. Storage and Preservation of Meat — Moisture Control
9. Storage and Preservation of Meat — Direct Microbial inhibition.
10. The Eating Quality of Meat
11. Meat and Human Nutrition
12. Prefabricated Meat
13. Cross-Chapter and Supplementary Term
CHAPTER THREE
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 Sausages
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
18. Cross-Chapter and Supplementary Terms
19. History of Microorganisms in Food
CHAPTER FOUR
2. Taxonomy, Role, and Significance of Microorganisms in Foods
3. Intrinsic and Extrinsic Parameters of Foods that Affect 
Microbial Growth
4. Fresh Meats and Poultry
5. Processed Meats and Seafood
6. Vegetable and Fruit Products
7. Milk, Fermentation, and Fermented and Nonfermented Dairy Products
8. Nondairy Fermented Foods and Products
9. Miscellaneous Food Products
10. Culture, Microscopic, and Sampling Methods
11. Chemical, Biological, and Physical Methods
12. Bioassay and Related Methods
13. Food Protection With Chemicals and by Biocontrol
14. Food Protection With Modified atmospheres
16. Protection of Foods With Low Temperatures
17. Food Protection With High Temperatures
18. Protection of Foods by Drying
19. Other Food Protection Methods
20. indicators of Food Microbial Quality and Safety
21. Haccp and Fso Systems For Food Safety
22. introduction to Foodborne Pathogens
23. Staphylococcal Gastroenteritis
24. Food Poisoning by Gram-Positive Sporeforming Bacteria
25. Foodborne Listeriosis
26. Foodborne Gastroenteritis by Salmonella and Shigella
27. Foodborne Gastroenteritis by Escherichia Coli
28. Gastroenteritis by Vibrio, Yersinia, and Campylobacter
29. Foodborne Animal Parasites
30. Mycotoxins
31. Viruses and Other Proven and Suspected Biohazards
32. Cross-Chapter and Supplementary Terms
CHAPTER FIVE
1. introduction to Food Packaging
2. Structure and Related Properties of Plastic Polymers
3. Edible, Biobased and Biodegradable Food Packaging Materials
4. Optical, Mechanical and Barrier Properties of Thermoplastic Polymers
5. Processing and Converting of Thermoplastic Polymers
6. Paper and Paper-Based Packaging Materials
7. Metal Packaging Materials
8. Glass Packaging Materials
9. Printing Processes, Inks, Adhesives and Labeling of Packaging Materials
10. Food Packaging Closures and Sealing Systems
11. Deteriorative Reactions in Foods
12. Shelf Life of Foods
13. Aseptic Packaging of Foods
14. Packaging of Microwavable Foods
15. Active and intelligent Packaging
16. Modified atmosphere Packaging
17. Packaging of Flesh Foods
18. Packaging of Horticultural Products
19. Packaging of Dairy Products
20. Packaging of Cereals, Snack Foods and Confectionery
21. Packaging of Beverages
22. Legislative and Safety Aspects of Food Packaging
23. Food Packaging and Sustainability
24. Cross-Chapter and Supplementary Terms
25. introduction and History of Processing Animal by-Products
CHAPTER SIX
2. Edible Meat by-Products
3. Rendering
4. Hide and Skin by-Products
5. Glue and Gelatine
6. Edible Tissue From Bone
7. Medical and Pharmaceutical Uses of by-Products
8. Sausage Containers
9. Blood Utilization
10. Pet and Exotic Animal Food
11. Seafood by-Products
12. Poultry by-Products
13. Animal-Processing Waste Disposal, Reduction and Utilization
14. Cross-Chapter and Supplementary Terms