Meat Biotechnology

Editors: Toldrá, Fidel (Ed.)

  • Meat and meat products are crucial foods in western countries. However, meat biotechnology is not as comprehensively covered as other areas of food biotechnology. The goal of this book is to provide the reader with recent developments in meat biotechnology.

Buy this book

eBook $179.00
price for USA (gross)
  • ISBN 978-0-387-79382-5
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $229.00
price for USA
  • ISBN 978-0-387-79381-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $229.00
price for USA
  • ISBN 978-1-4419-2721-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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.

About the authors

Dr. Fidel Toldá is a Professor in the Department of Food Science at the Instituto de Agroquímica y Technología de Alimentos in Valencia, Spain.

Table of contents (20 chapters)

  • Transgenic Farm Animals

    Solomon, Morse B. (et al.)

    Pages 3-20

  • Genetic Control of Meat Quality Traits

    Williams, John L.

    Pages 21-60

  • DNA-Based Traceability of Meat

    Shackell, G.H. (et al.)

    Pages 61-88

  • Molecular Methods for Identification of Microorganisms in Traditional Meat Products

    Cocolin, Luca (et al.)

    Pages 91-127

  • Characteristics and Applications of Microbial Starters in Meat Fermentations

    Cocconcelli, Pier Sandro (et al.)

    Pages 129-148

Buy this book

eBook $179.00
price for USA (gross)
  • ISBN 978-0-387-79382-5
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $229.00
price for USA
  • ISBN 978-0-387-79381-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $229.00
price for USA
  • ISBN 978-1-4419-2721-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Loading...

Recommended for you

Loading...

Bibliographic Information

Bibliographic Information
Book Title
Meat Biotechnology
Editors
  • Fidel Toldrá
Copyright
2008
Publisher
Springer-Verlag New York
Copyright Holder
Springer-Verlag New York
Distribution Rights
Distribution rights for India: Atlantic Pub. & Distr. (P) Ltd., New Delhi, India
eBook ISBN
978-0-387-79382-5
DOI
10.1007/978-0-387-79382-5
Hardcover ISBN
978-0-387-79381-8
Softcover ISBN
978-1-4419-2721-7
Edition Number
1
Number of Pages
XIV, 500
Topics