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February 2001

Editorial: Environmental Issues Offer No Escape (pg 8)

The Meating Place (pg 10)

The Meatingplace: Web Watch (pg 22)

Boutique Sausages (pg 24)

Showing Some Strength: The Retail, Brand-Name Sausage Category (pg 30)

Foodservice Branding Makes Dollars...and Sense (pg 40)

Natural Pork Has Arrived (pg 44)

Turning the Corner: Irradiated Ground Beef (pg 46)

New Take on Tradition (pg 52)

AMSA's revised 'Meat Evaluation Handbook' now available (pg 54)

Ingredient Trends: Using Starter Cultures to Improve Sausage Production (pg 58)

New Products (pg 62)

Technology Spotlight: A Bacon Bonanza (pg 64)

Processing Techniques: How to Assure Raw Material Quality (pg 68)

Field Report: Smithfield Uses Innovative Conveyance Technology (pg 70)

Showroom (pg 74)

Supplier News (pg 86)

Final Word: February 2OO1 (pg 96)

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