Meat Biotechnology

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.

Animal Biotechnology for the Enhancement of Meat Quality. - Transgenic Farm Animals. - Genetic Control of Meat Quality Traits. - DNA-Based Traceability of Meat. - 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 Fermentations. - Genetics of Lactic Acid Bacteria. - Genetics of Yeasts. - Characteristics and Applications of Molds. - Biotechnology for Better Quality and Nutritional Properties of Meat Products. - Biotechnology of Flavor Generation in Fermented Meats. - Latest Developments in Probiotics. - Bioactive Compounds in Meat. - Biotechnology for Safer Meat and Meat Products. - Biocontrol of Pathogens in the Meat Chain. - At-Line Methods for Controlling Microbial Growth and Spoilage in Meat Processing Abattoirs. - The Detection of Genetically Modified Organisms: An Overview. - Biosensors for Detecting Pathogenic Bacteria in the Meat Industry. - Immunology-Based Techniques for the Detection of Veterinary Drug Residues in Foods. - Antimicrobial Activity of Bacteriocins and Their Applications. - Bioprotective Cultures. - Smart Packaging Technologies and Their Application in Conventional Meat Packaging Systems. - Meat Safety and Regulatory Aspects in the European Union.