• Sectioned and Formed Meat Products, by Lynn Knipe

• Meat Emulsions, by Lynn Knipe

• Iridescence in Raw and Cooked Meats, by Erwin Waters

• Phosphates as Meat Emulsion Stabilizers, by Lynn Knipe

• Further Processing of Meat from Pigs Carrying the Napole Gene, by Brian Paxton

• Use of Phosphates in Sausage, by Lynn Knipe

• Use of Phosphates in Meat Products (Powerpoint), presented at 2004 MIRC by Lynn Knipe

• Use of Phosphates in Meat Products (Text), presented at 2004 MIRC by Lynn Knipe

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