Meat Biotechnology
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2008.
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| 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.