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Transgenic Farm Animals

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Book cover Meat Biotechnology

Conventional science to improve muscle and meat parameters has involved breeding strategies, such as selection of dominant traits or selection of preferred traits by cross breeding, and the use of endogenous and exogenous hormones. Improvements in the quality of food products that enter the market have largely been the result of postharvest intervention strategies. Biotechnology is a more extreme scientific method that offers the potential to improve the quality, yield, and safety of food products by direct genetic manipulation. In the December 13, 2007 issue of the Southeast Farm Press, an article by Roy Roberson pointed out that biotechnology is driving most segments of U.S. farm growth. He indicated that nationwide, the agriculture industry is booming and much of that growth is the result of biotechnology advancements.

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  1. USDA, ARS, BARC-East, Bldg. 201, Beltsville, MD 20705, USA

    Morse B. Solomon

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  1. Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46100 Burjassot (Valencia), Spain

    Fidel Toldrá

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Solomon, M.B., Eastridge, J.S., Paroczay, E.W. (2008). Transgenic Farm Animals. In: Toldrá, F. (eds) Meat Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-0-387-79382-5_1

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