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DNA-Based Traceability of Meat

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Meat Biotechnology

Definitions of meat traceability are as varied as the people who write them. In essence, they have been encapsulated by McKean (2001) who defined traceability of meat as “the ability to maintain a credible custody of identification for animals or animal products through various steps within the food chain from the farm to the retailer”.

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  1. AgResearch Invermay, Private Bag 50 034, Mosgiel 9053, New Zealand

    G.H. Shackell

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  1. G.H. Shackell
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  2. K.G. Dodds
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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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Shackell, G., Dodds, K. (2008). DNA-Based Traceability of Meat. In: Toldrá, F. (eds) Meat Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-0-387-79382-5_3

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