Acta Scientific Microbiology (ISSN: 2581-3226)

Review Article Volume 5 Issue 9

Modern Innovative Tools of Biotechnology for Improving Quality of Meat and Meat Products

Meena Goswami*, Vikas Pathak, Sanjay Kumar Bharti, Barkha Sharma, Parul, Sanjay Singh, Abhishek Mishra and Rishi Kumar

College of Veterinary Sciences and Animal Husbandry, DUVASU, Mathura, India

*Corresponding Author: Meena Goswami, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, DUVASU, Mathura, India.

Received: June 27, 2022; Published: August 23, 2022


Biotechnology is one of the leading areas in scientific development of the world today. Biotechnological advancement has spread nearly to all spheres of science viz. agriculture, animal sciences, environmental science, food-science, medicine etc. so as to improve the living standards of the globe. The meat processing is bridging the gap and is been proven as a promising pace in the developing world. This industry has been constantly upgraded by new technologies but the application of latest biotechnological methods is still hindered. The share of food processing market is largest in biotechnology despite the fact that the health care market is leading due to high valued end products. The link between biotechnology and food processing has been proved on different platforms and still explored by various researchers and organizations. During last few decades, the tools of biotechnology have proved a boon to improve the livestock products (milk, meat products etc.). The various fields of application of biotechnological tools are: increasing production of high yielding animals, quality control and improvement of products, production of hormones, designer food, functional food, enzymes, bio preservation and end-product utilization.

Keywords: Biotechnology; Meat Processing; Bio Preservation; Genetically Modified Organisms; Proteomics; Shelf Life; Quality Characteristics


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Citation: Meena Goswami., et al. “Modern Innovative Tools of Biotechnology for Improving Quality of Meat and Meat Products". Acta Scientific Microbiology 5.9 (2022): 135-139.


Copyright: © 2022 Meena Goswami., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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