Meat Biotechnology

Biotechnology is regarded as a means to the rapid increase in agricultural production through addressing the production constraints of small-scale or resource-poor farmers who contribute more than 70% of the food produced in developing countries. Biotechnological trends of recent years have appeared as powerful tool to improve quality attributes of livestock products as well as milk and meat products.

Biotechnological approaches can be used for improving productivity, economy, physicochemical and nutritional attributes of an assortment of livestock products. With genetic manipulation and related technologies gaining prominence more and more, research interests to improve livestock; day by day more focuses are being put in this regard. The target areas of biotechnological research in the field of livestock products can be envisaged as production of high yielding food animal, improvement in quality of their products, enhanced production of natural food grade preservatives, efficient byproduct utilization and so forth. Many of the biotechnological techniques can be explored in the area of quality assurance programs, which would be of great help to produce livestock products of assured quality and public health safety.

This book entitled “Meat Biotechnology” is intended to provide the state of the art research and reviews in recent developments in meat biotechnology. The contributions are from eminent researchers and specialists, which deal with the use of modern biotechnology useful to farm animals; reveals on the recent biotechnological developments in meat fermentation; discusses current approaches to improve the quality and nutritional properties of meats; and presents the most up-to-date advances in protection against foodborne pathogens, and other existing prospects in the field.

This book will be of innovative tool for assisting students, practitioners, and academicians as well.