Meat biotechnology
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Fidel Toldrá
- ناشر : New York ; London : Springer
- چاپ و سال / کشور: 2008
- شابک / ISBN : 9780387793818
Description
Animal biotechnology for the enhancement of meat quality: Transgenic farm animals. Genetic control of meat quality traits. Gene markers for breed improvement. DNA-based traceability.- Biotechnology of starter cultures for meat fermentation: Molecular methods for identification of microorganisms in traditional meat products. Characteristics and applications of microbial starters in meat fermentation. Genetics of Lactic acid bacteria. Genetics of Yeasts. Genetics of Moulds.- Biotechnology for better quality and nutritional properties of meat products: Enzymes in meat processing. Biotechnology of flavor generation in fermented meats. Biosensors for quality assessment of meat and meat products. Latest developments in probiotics. Bioactive compounds in meat.- Biotechnology for safer meat and meat products: Methods for control of microbial pathogens. At-line methods for controlling spoilage. Methods for the detection of GMOs. Immunological tests for the detection of drug veterinary residues and toxins. Antimicrobial activity of bacteriocins and applications. Bioprotective cultures. Active packaging of meat products. Trends in current research for better protection. Safety and regulatory aspects. Index
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
