Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- Preface -- Editor -- Contributors -- Section I: Meat Processing -- Chapter 1: Ultrasound Applications in the Meat Industry -- 1.1 Introduction: Historical Development of the Ultrasound in the Meat Industry -- 1.2 Engineering Aspects of US -- 1.2.1 Basic Information -- 1.2.1.1 Biological Effects of US -- 1.2.2 Main Constituents of the Equipment -- 1.2.3 Processing Equipment and Commercial Trends -- 1.2.4 Regulatory Aspects -- 1.3 Ultrasound Uses in Meat Production -- 1.3.1 Processing -- 1.3.1.1 Brining -- 1.3.1.2 Drying Process -- 1.3.1.3 Raw Meat Tenderization and Its Influence on Texture, Water Retention, and Color of Meat Products -- 1.3.1.4 Effects on Microbial Inactivation -- 1.3.2 Quality Control -- 1.3.2.1 Evaluation of Carcass Quality -- 1.3.2.2 Acoustic Evaluation of Tenderness -- 1.3.2.3 Evaluation of Proximate Composition -- 1.3.2.4 Other Applications of LPU -- 1.4 Conclusion and Emerging Trends -- References -- Chapter 2: Accelerated Conditioning Technologies -- 2.1 Introduction -- 2.2 Electrical Stimulation -- 2.3 Very Fast Chilling -- 2.4 Shockwave Treatment -- 2.5 Pulsed Electric Field Treatment -- 2.6 General Discussion and Conclusions -- Keywords -- References -- Chapter 3: Meat Stretching and Shaping Methodologies -- 3.1 Introduction -- 3.2 Whole Carcass Interventions -- 3.2.1 Tenderstretch -- 3.2.2 Tendercut -- 3.3 Individual Muscle or Cut Interventions -- 3.3.1 Muscle Wrapping -- 3.3.2 Pi-Vac Elasto-Pack -- 3.3.3 SmartStretch -- 3.3.4 SmartShape -- 3.4 Comparison of Methodologies for Commercial Adoption -- 3.4.1 Species -- 3.4.2 Muscles Affected -- 3.4.3 Pre-Rigor/Post-Rigor -- 3.4.4 Hot/Cold Boned -- 3.4.5 Space Requirements -- 3.4.6 Speed -- 3.4.7 Labor Usage -- 3.4.8 Level of Industry Adoption -- 3.5 Conclusion