Biotechnological Modernization in Meat and Meat Products
Küçük Resim Yok
Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer Science+Business Media
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The meat production sector has historically been subject to conflicting claims and pressures pertaining to environmental sustainability, animal welfare, food safety and health, consumer expectations, trade, or rural development. These claims and pressures have, in part, generated a renewed interest in a number of applications or technologies of animal origin, which generally involve a biotechnological approach. It is notable that the meat sector has not fully benefited from advances in life sciences and biotechnologies, at least not in a clear and direct way. One of the most significant factors driving improvements in economic and environmental sustainability in the production of meat and meat products is the advancement of meat science and the application of novel and innovative technologies. These new technologies have enabled more consistent and predictable control over the meat production process and greater knowledge of the functionality of products. New consumer demands and social changes are also driving these biotechnological innovations in the meat production sector. This chapter provides an overview of the status of biotechnological processes in meat and meat product production and the biotechnological interventions in the meat production sector. This concerns the identification of future research and development needs, the coordination of research activities, and the promotion of technology transfer to help develop cost-competitive, safe and healthy, high-quality, and environmentally friendly meat production. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
Açıklama
Anahtar Kelimeler
Biotechnology, Cellular, Cultured meat, Environmental sustainability, Novel technologies
Kaynak
WoS Q Değeri
Scopus Q Değeri
N/A
