Ch. 1. Antemortem Factors Influencing the Yield and Quality of Meat from Farm Animals / Paul D. Warriss -- Ch. 2. New Techniques to Reduce Fatness in Farm Animals / Allan L. Schaefer -- Ch. 3. Postmortem Effects on the Appearance and Eating Quality of Meat / Jennifer L. Aalhus -- Ch. 4. The Evaluation of Muscle Quality / Austin C. Murray -- Ch. 5. Electronic Assessment of Muscle Quality / Howard J. Swatland -- Ch. 6. The Influence of Carcass Composition on Meat Quality / Jeff D. Wood -- Ch. 7. New Techniques for Estimation of Carcass Composition / John C. Forrest -- Ch. 8. Development of Carcass Grading and Classification Systems / Mick A. Price -- Ch. 9. Electronic Identification of Animals and Carcasses / Richard Robinson -- Ch. 10. Future Directions for Carcass Assessment / Stephen D. Morgan Jones
