Editors:
A reference book in biotechnology and its application to meat processing
Presents recent biotechnological developments that currently are being applied in meat processing plants
Includes supplementary material: sn.pub/extras
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Table of contents (20 chapters)
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Front Matter
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Animal Biotechnology for the Enhancement of Meat Quality
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Front Matter
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Biotechnology of Starter Cultures for Meat Fermentation
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Front Matter
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Biotechnology for Better Quality and Nutritional Properties of Meat Products
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Front Matter
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Biotechnology for Safer Meat and Meat Products
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Front Matter
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About this book
Meat and meat products constitute one 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.
Editors and Affiliations
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Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain
Fidel Toldrá
About the editor
Bibliographic Information
Book Title: Meat Biotechnology
Editors: Fidel Toldrá
DOI: https://doi.org/10.1007/978-0-387-79382-5
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag New York 2008
Hardcover ISBN: 978-0-387-79381-8Published: 16 September 2008
Softcover ISBN: 978-1-4419-2721-7Published: 29 October 2010
eBook ISBN: 978-0-387-79382-5Published: 03 September 2008
Edition Number: 1
Number of Pages: XIV, 500
Topics: Food Science, Chemistry/Food Science, general, Biotechnology