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TABLE OF CONTENTS

Nutrition Communication PageCommunicating with the Consumer

Gaurth Hansen 1

Meat Nutri-Facts: Nutrition at the Meat Case

Hilarie Hoting 9

Consumer Response to Nutrition Information at Point of Sale

Raymond Schucker 11

New Opportunities in Product DevelopmentThe Emerging Markets in the Red Meat IndustryJohn Morrison 24

Alternative Approaches to Utilization of the Beef Chuck

Fred C. Parrish 31

Building Product Characteristics into Processed Meats

Roger W. Mandigo 36

Quality Factors

Assessment of Sensory Properties of Meat

Robert Lindsay 50

Color Formation and Retention in Fresh Meats

Donald H. Kropf 62

Microbiological Criteria in Foods

Carl Vanderzant 73

Lipid Oxidation and RancidityChemistry of Lipid Oxidation

Dorris A. Liilard 76

Methods of Assessing Oxidation

Sharon L. Melton 88

Methods of Controlling Oxidation in ProcessingIng C. Peng 111

An Update

Anti-Mutagens in Beef

Michael W. Pariza 127

Packaging SystemsBarrier Technology in Packaging Materials

Dennis Kester 130

FDA vs. USDA Regulatory Approach in PackagingLloyd Hontz 143

Stabilizing Meat Properties by Packaging SystemsJoseph G. Sebranek 150

UpdatesThe Human Body as a Natural Source of Nitrites and

Nitrosamines

Steven R. Tannenbaum 168

Antibiotics in Animal Agriculture as Related to Quality and Safetyof Products

Virgil W. Hays 174

Irradiation Utilization in the Meat IndustryGeorge S. Giddings 187