Meat Biotechnology

Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Toldrá, Fidel. (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2008.
Edition:1st ed. 2008.
Subjects:
Online Access:https://doi.org/10.1007/978-0-387-79382-5
Table of Contents:
  • 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.