부산대학교 도서관

Summary: Safe, high‐quality meat that is minimally processed, containing few added chemicals, is what is desired by the modern consumer. Biological approaches to meat safety appear more natural and, thus, are more readily acceptable. In this review, we examine biological approaches for meat safety and quality in the preharvest animal as well as during slaughter and in the post‐harvest processing of the meat product. Biological components, including probiotics (Direct‐Fed Microbials), vaccines, bacteriocins and lytic bacteriophage, are important components of a comprehensive approach to meat safety and quality. [ABSTRACT FROM AUTHOR]