000			01673nam a2200205 a 4500
020			_a1441927212 (paperback)
020			_a9781441927217 (paperback)
082			_a664.92 Toldra 24784 1st 2010 Food.Science
100			_aToldra,Fidel _9805
245	1	0	_aMeat Biotechnology
250			_aSoftcover reprint of hardcover 1st ed. 2008.
260			_aUSA : _bSpringer, _c2010.
300			_a500 p. ;
520			_aMeat 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.
650			_aMeat Science _911083
650			_aFood Science _9462
650			_aBiotechnology _911084
700	1		_aToldr, Fidel. _9806
942			_cBK
999			_c4188 _d4188