This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability. It presents up-to-date information on new technologies used for improving the safety and quality of meat and meat products. Technologies covered include carcass decontamination techniques, carcass grading systems, novel techniques to evaluate meat quality, advances in processing, sensory assessment of meat products, and new developments in meat packaging, among others.