Biotechnological Modernization in Meat and Meat Products

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dc.contributor.authorSahin, Oya Irmak
dc.contributor.authorTural, Serpil
dc.contributor.authorSarıcaoğlu, Furkan Turker
dc.contributor.authorDundar, Ayşe Neslihan
dc.date.accessioned2026-02-08T15:11:03Z
dc.date.available2026-02-08T15:11:03Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1007/978-3-031-96526-5_10
dc.identifier.endpage448
dc.identifier.isbn9783031965258
dc.identifier.isbn9783031965265
dc.identifier.scopus2-s2.0-105024509120
dc.identifier.scopusqualityN/A
dc.identifier.startpage413
dc.identifier.urihttps://doi.org/10.1007/978-3-031-96526-5_10
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5213
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Science+Business Media
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzScopus_KA_20260207
dc.subjectBiotechnology
dc.subjectCellular
dc.subjectCultured meat
dc.subjectEnvironmental sustainability
dc.subjectNovel technologies
dc.titleBiotechnological Modernization in Meat and Meat Products
dc.typeBook Chapter

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