A selection of chapters in this collection:
Dealing with the challenge of antibiotic resistance in pig production: Paul D. Ebner and Yingying Hong, Purdue University, USA
Detecting and preventing chemical residues in pig meat: Amy-Lynn Hall, United States Food and Drug Administration, USA
Factors affecting pork flavour: Mingyang Huang and Yu Wang, University of Florida, USA; and Chi-Tang Ho, Rutgers University, USA
Detecting antibiotic residues in animal feed: the case of distiller’s grains: Lynn Post, Food and Drug Administration, USA
Ensuring beef safety through consumer education: Janet M. Riley, North American Meat Institute, USA
Beef cattle nutrition and its effects on beef quality: Christopher J. Richards, Oklahoma State University, USA; and Michael E. Dikeman, Kansas State University, USA
Pathogens affecting table eggs: Kapil Chousalker, University of Adelaide, Australia and Kylie Hewson, Australian Chicken Meat Federation, Australia
The effects of housing systems for laying hens on egg safety and quality: Deana R. Jones, US Department of Agriculture, Agricultural Research Service, USA
Understanding and preventing spoilage of cow’s milk: G. LaPointe, University of Guelph, Canada
Enhancing the nutritional profile of eggs: Erin M. Goldberg and Neijat Mohamed, University of Manitoba, Canada and James D. House, University of Manitoba and the Canadian Centre for Agri-Food Research in Health and Medicine, Canada
