Meat Biotechnology - Toldrá, Fidel; SpringerLink (Online service) (New York, NY : Springer New York : Imprint: Springer, 2008)
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.
Keywords: Food-Biotechnology.; Chemistry; Biotechnology; Food Science; Chemistry/Food Science, general; Biotechnology