Contents: Preface. Introduction. 1. Designer Meat Production: A Nutritional Approach. 2. Organic Meat Production and its Future. 3. Traceability in Meat Quality and Safety. 4. Recent Techniques to Assess Meat Quality in Carcass and Meat Cuts. 5. DNA Based Meat Speciation Methods to Ensure the Quality of Meat and Meat Products. 6. Protein Based Techniques of Meat Authentication. 7. Proteomics a New Era in Meat Quality Control. 8. Hazards of Meat Industry and the Role of HACCP in their Control. 9. Drugs, Pesticides and Heavy Metals Residues in Meat and their Safety Measures. 10. An Overview of Various Methods Involved in the Detection of Pathogenic Microbes in Meat and Meat Products. 11. Novel Approaches in Meat Preservation. 12. Packaging Advancements for the Safety of Meat and Meat Products. 13. Biosensors: A Tool for Real Time Monitoring of Quality and Safety in Meat Based Food. 14. Nanotechnology: A Future of Safety and Quality for Meat and Meat Products. 15. Biogenic Amines: An Issue in Meat Quality and Safety. 16. Technological Development in Meat Processing for Better Quality and Safety. 17. Functional Meat Products: A Future of Meat Industry. 18. Sensory Quality and its Improvement in Meat and Meat Products. 19. Food Safety Issues Related to Genetically Modified (G.M.) Meat Animals. 20. Regulations and Standards for the Quality and Safety of Meat and Meat Products. 21. Modern Techniques to Assess the Nutrition and Freshness of Meat and Meat Products. Index. The book Safety and Quality in Meat Industry: Innovative Approaches has been written by subject experts working in the field of meat science for the undergraduate and post graduate students of veterinary/meat/food science as well as industry personnel involved in research and development of meat based food items. The authors have given special emphasis on the adoption of latest tools and techniques for meat production and processing chain to ensure safety and quality. It will indeed help in the knowledge enrichment of reader and may provide a new insight in the application of latest technologies for the safety and quality of meat and meat products.