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October 2000
Editorial: Fast-Food Chain Shows Real Meaning of Service (pg 8)
The Meating Place (pg 10)
The Meatingplace: Letters to the Editor (pg 18)
The Meatingplace: Web Watch (pg 22)
Preventive Maintenance: Keeping Them Runnin' Right (pg 28)
Preventive Maintenance: Spend Now... Or Pay (Big) Later (pg 34)
Preventive Maintenance: Calling an Automatic (pg 40)
On The Cutting Edge (pg 46)
Growing the Business of Meat (pg 54)
What's the Deal With Veal (pg 58)
Microbial Testing: Why It's So Badly Misunderstood (pg 60)
Ingredient Trends: Love That Crunch! (pg 64)
New Products (pg 68)
Ingredient Aisle (pg 70)
Technology Spotlight: The Thrill of the Grill (pg 72)
Kill & Cut: Making Kill Floors Safer (pg 74)
Processing Techniques: How to Stabilize Proper Luncheon Meat Color (pg 78)
Field Report: The Tender Detector (pg 80)
Supplier News (pg 89)
Final Word: October, 2OOO (pg 100)