Meat biotechnology [electronic resource] / Fidel Toldra, editor.
Contributor(s): Toldrá, Fidel [editor.]
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Publisher: New York : Springer, c2008Description: xiii, 499 p. : ill.ISBN: 9780387793825 (e-book).Subject(s): Meat animals -- Genetic engineering | Meat -- Quality | Meat -- Microbiology | Technology | Industrial chemistry & manufacturing technologies | Food & beverage technology | Chemistry | BiotechnologyGenre/Form: Electronic books.Online resources: View this item online Also available in printed form ISBN 9780387793818Summary: Meat and meat products constitute one of the most important foods in western societies. This text provides the reader with the recent developments in biotechnology and their applications in the meat processing chain. Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.
| Item type | Current library | Call number | Status | Notes | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
e-book
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Digital Library Digital Library Browns ebook | 664.9 EBOOK (Browse shelf(Opens below)) | Not for loan | Use your City Account login details. | 3230345026 |
Includes bibliographical references and index.
Meat and meat products constitute one of the most important foods in western societies. This text provides the reader with the recent developments in biotechnology and their applications in the meat processing chain. Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.
Also available in printed form ISBN 9780387793818
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
