chapter 1 Bioengineering of Farm Animals: Meat Quality and Safety -- chapter 2 Gene Technology for Meat Quality -- chapter 3 Automation for the Modern Slaughterhouse -- chapter 4 Hot-Boning of Meat: A New Perspective -- chapter 5 New Spectroscopic Techniques for Online Monitoring of Meat Quality -- chapter 6 Real-Time PCR for the Detection of Pathogens in Meat -- chapter 7.Meat Decontamination by Irradiation -- chapter 8 Application of High Hydrostatic Pressure to Meat and Meat Processing -- chapter 9 Hydrodynamic Pressure Processing to Improve Meat Quality and Safety -- chapter 10 Functional Properties of Bioactive Peptides Derived From Meat Proteins -- chapter 11 New Approaches for the Development of Functional Meat Products -- chapter 12 Processing of Nitrite-Free Cured Meats -- chapter 13 Biochemical Proteolysis Basis for Improved Processing of Dry-Cured Meats -- chapter 14 Vacuum Salting Treatment for the Accelerated Processing of Dry-Cured Ham -- chapter 15 The Use of Bacteriocins Against Meat-Borne Pathogens -- chapter 16 Latest Developments in Meat Bacterial Starters -- chapter 17 Modified Atmosphere Packaging -- chapter 18 Perspectives for the Active Packaging of Meat Products.