Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 76. Chapters: Meat, Sausage, Slaughterhouse, Intensive pig farming, Factory farming, Industrial agriculture, Livestock, Hamlet chicken processing plant fire, Rendering, Check weigher, Fish meal, Pig slaughter, William Davies Company, Ritual slaughter, Live export, Sausage making, Feedlot, Captive bolt pistol, Butcher, Meat packing industry, Double-dead meat, Mechanically separated meat, Casing, Animal slaughter, Stunning, Meat Products of India, Advanced meat recovery, An American Trilogy, Specified risk material, Field dressing, Pithing, Meat by-product, Meat and bone meal, Zambeef Products, Ground meat, Danish Crown AmbA, Meat cutter, Smokehouse, Meat slurry, Beef ring, Vion NV, Controlled atmosphere killing, Valouro, Nikkur, PSE meat, Probar, Meat carving, Weasand clip, Skinner, Waterbath stunner.