Dr. Obaidat 2018

• 1-Automation and meat quality 2-Meat Color 3-Pre-slaughter stress 4-E.coli 5-Stunning and Animal Welfare 6-Meat Packaging 7-Fresh Thawed Meat

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  8-Meat Spoilage 9-meat processing 10-Chemical Residues 11-Starter Culture 12-Smoking Meat 13-Meat Pathogens+Clostridium 14-Toxoplasmosis + Danish 15-Species-Determination 16-Meat-Fat-Water