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Biotechnology for Muscle Food Enhancement

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Muscle Foods

Abstract

Biotechnology is the implementation of biological sciences for the improvement of technology. Use of science for the improvement of muscle foods has involved natural selection of dominant traits, selection of preferred traits by crossbreeding, the use of endogenous and exogenous growth factors, and ultimately gene manipulation to produce desirable changes in meat/carcass quality and yield.

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Authors
  1. Morse B. Solomon
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Editors and Affiliations

  1. Animal Science Department, University of Connecticut, 06269-4040, Storrs, CT, USA

    Donald M. Kinsman  & Anthony W. Kotula  & 

  2. 8230 Springbrook Drive, 73132, Oklahoma City, OK, USA

    Burdette C. Breidenstein

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© 1994 Springer Science+Business Media Dordrecht

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Solomon, M.B. (1994). Biotechnology for Muscle Food Enhancement. In: Kinsman, D.M., Kotula, A.W., Breidenstein, B.C. (eds) Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5933-4_20

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  • DOI: https://doi.org/10.1007/978-1-4757-5933-4_20

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-5935-8

  • Online ISBN: 978-1-4757-5933-4

  • eBook Packages: Springer Book Archive

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