Pigs safety & quality collection

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
Factors affecting the colour and texture of pig meat: Xin Sun and Eric Berg, North Dakota State University, USA
Nutritional composition and the value of pig meat: Lauren E. O’Connor and Wayne W. Campbell, Purdue University, USA
Producing consistent quality meat from the modern pig: R. D. Warner and F. R. Dunshea, University of Melbourne, Australia; and H. A. Channon, University of Melbourne and Australian Pork Limited, Australia
Salmonella control in pig production: Jan Dahl, Danish Agriculture and Food Council (DAFC), Denmark
Zoonoses associated with pigs: Peter R. Davies, University of Minnesota, USA