P.J. Bechtel, Muscle Development and Contractile Proteins. M.L. Greaser, Conversion of Muscle to Meat. A.M. Pearson, Physical and Biochemical Changes Occurring in Muscle during Storage and Preservation. R. Hamm, Functional Properties of the Myofibrillar System and Their Measurements. G.R. Schmidt, Processing and Fabrication. A.A. Kraft, Meat Microbiology. H.R. Cross, P.R. Durland, and S.C. Seideman, Sensory Qualities of Meat. C.E. Bodwell and B. Anderson, Nutritional Composition and Value of Meat and Meat Products. P.B. Addis, Muscle as Food. W.D. Brown, Fish Muscle as Food. Index.