Über den Autor
Dr. Fidel Toldá is a Professor in the Department of Food Science at the Instituto de Agroquímica y Technología de Alimentos in Valencia, Spain.
Animal biotechnology for the enhancement of meat quality: Transgenic farm animals. Genetic control of meat quality traits. Gene markers for breed improvement. DNA-based traceability.- 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 fermentation. Genetics of Lactic acid bacteria. Genetics of Yeasts. Genetics of Moulds.- Biotechnology for better quality and nutritional properties of meat products: Enzymes in meat processing. Biotechnology of flavor generation in fermented meats. Biosensors for quality assessment of meat and meat products. Latest developments in probiotics. Bioactive compounds in meat.- Biotechnology for safer meat and meat products: Methods for control of microbial pathogens. At-line methods for controlling spoilage. Methods for the detection of GMOs. Immunological tests for the detection of drug veterinary residues and toxins. Antimicrobial activity of bacteriocins and applications. Bioprotective cultures. Active packaging of meat products. Trends in current research for better protection. Safety and regulatory aspects. Index.
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.
A reference book in biotechnology and its application to meat processing
Presents recent biotechnological developments that currently are being applied in meat processing plants