Description: Improving Carcass Composition Through Selective Breeding. Nutrition and Feeding Management to Alter Carcass Composition of Pigs and Cattle. Human Nutrition and Health Implications of Meat with More Muscle and Less Fat. Human Food Safety Evaluation of Repartitioning Agents. Evaluating Lower-Fat Meats from and Ethical Perspective: Is "Good for You" Always Good for You? Technology to Assess Carcass and Product Composition. Meat Evaluation Issues and Alternatives. Strategies for Reduced Fat Processed Meats. Growth, Metabolic Modifiers, And Nutrient Considerations. The Welfare of Physiologically Modified Animals. Carcass Composition of Animals Given Partitioning Agents. Sensory Characteristics of Meat from Animals Given Partitioning Agents. Reaction of Livestock Producers to Partitioning Agents. An Overview of the Meat-Packing Industry and Some Perspectives on Partitioning Agents. Potential to Alter Carcass Composition Through Genetically Modified Animals. Immunological Approaches to Modify Growth. Index.

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