| Description |
1 online resource (xiii, 499 pages) : illustrations |
| Contents |
Part 1 Animal Biotechnology for the Enhancement of Meat Quality -- Transgenic Farm Animals / Morse B. Solomon, Janet S. Eastridge and Ernest W. Paroczay -- Genetic Control of Meat Quality Traits / John L. Williams -- DNA-Based Traceability of Meat / G.H. Shackell and K.G. Dodds -- Part 2 Biotechnology of Starter Cultures for Meat Fermentation -- Molecular Methods for Identification of Microorganisms in Traditional Meat Products / Luca Cocolin, Paola Dolci and Kalliopi Rantsiou -- Characteristics and Applications of Microbial Starters in Meat Fermentations / Pier Sandro Cocconcelli and Cecilia Fontana -- Genetics of Lactic Acid Bacteria / Monique Zagorec, Jamila Anba-Mondoloni, Anne-Marie Crutz-Le Coq and Marie-Christine Champomier-Vergès -- Genetics of Yeasts / Amparo Querol, M Teresa Fernández-Espinar and Carmela Belloch -- Characteristics and Applications of Molds / Elisabetta Spotti, Elettra Berni and Cristina Cacchioli -- Part 3 Biotechnology for Better Quality and Nutritional Properties of Meat Products -- Biotechnology of Flavor Generation in Fermented Meats / Fidel Toldrá -- Latest Developments in Probiotics / Frédéric Leroy, Gwen Falony and Luc de Vuyst -- Bioactive Compounds in Meat / Keizo Arihara and Motoko Ohata -- Part 4 Biotechnology for Safer Meat and Meat Products -- Biocontrol of Pathogens in the Meat Chain / Catherine M. Burgess, Lucia Rivas, Mary J. McDonnell and Geraldine Duffy -- At-Line Methods for Controlling Microbial Growth and Spoilage in Meat Processing Abattoirs / Daniel Y.C. Fung, Jessica R. Edwards and Beth Ann Crozier-Dodson -- The Detection of Genetically Modified Organisms: An Overview / Jaroslava Ovesná, Kateřina Demnerová and Vladimíra Pouchová -- Biosensors for Detecting Pathogenic Bacteria in the Meat Industry / Evangelyn C. Alocilja -- Immunology-Based Techniques for the Detection of Veterinary Drug Residues in Foods / Milagro Reig, Fidel Toldrá -- Antimicrobial Activity of Bacteriocins and Their Applications / Eleftherios H. Drosinos, Marios Mataragas and Spiros Paramithiotis -- Bioprotective Cultures / Graciela Vignolo, Silvina Fadda and Patricia Castellano -- Smart Packaging Technologies and Their Application in Conventional Meat Packaging Systems / Michael N. O'Grady and Joseph P. Kerry -- Meat Safety and Regulatory Aspects in the European Union / Ron H. Dwinger, Thomas E. Golden, Maija Hatakka and Thierry Chalus |
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pt. 1. Animal biotechnology for the enhancement of meat quality -- pt. 2. Biotechnology of starter cultures for meat fermentation -- pt. 3. Biotechnology for better quality and nutritional properties of meat products -- pt. 4. Biotechnology for safer meat and meat products |
| Summary |
Meat and meat products constitute some of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Meat animals -- Genetic engineering
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Meat -- Quality.
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Meat -- Microbiology.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Meat -- Microbiology
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Meat -- Quality
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| Form |
Electronic book
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| Author |
Toldrá, Fidel.
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| LC no. |
2008935902 |
| ISBN |
9780387793818 |
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038779381X |
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9780387793825 |
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0387793828 |
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