Organic Meat Production and Processing (eBook, ePUB)

Redaktion: Ricke, Steven C.; O'Bryan, Corliss A.; Johnson, Michael G.; Loo, Ellen J. van

• Format: ePub

Produktbeschreibung

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 464
• Erscheinungstermin: 8. Februar 2012
• Englisch
• ISBN-13: 9781118229231
• Artikelnr.: 38234396

Autorenporträt

Steven C. Ricke, Professor and Wray Endowed Chair in Food Safety and Director of the Center for Food Safety, Food Science Department, Division of Agriculture, University of Arkansas, Fayetteville, USA Ellen J. Van Loo, Doctoral Researcher, Department of Agricultural Economics, Ghent University, Ghent, Belgium Michael G. Johnson, Emeritus Professor, Food Microbiology & Safety, Food Science Department, Division of Agriculture, University of Arkansas Corliss A. O'Bryan, Post Doctoral Research Associate, Food Science Department, Division of Agriculture, University of Arkansas

Inhaltsangabe

1. Historical and current perspectives on organic meat production Section
I: Economics, market and regulatory issues 2. Organic meat operations in
the United States 3. Regulatory issues in domestically raised and imported
organic meats in the U.S. 4. Organic meat production in Europe: market and
regulation 5. Organic meat marketing Section II: Management issues for
organically raised and processed meat animals 6. Health and welfare of
organic livestock and its challenges 7. Environmental impact and life cycle
analysis of organic meat production and processing 8. Genetics of poultry
meat production in organic systems 9. Organic meat byproducts for
affiliated food industries 10. Organic animal nutrition and feed
supplementations 11. Production of forage crops suitable for feeding
organically raised meat animals Section III: Processing, sensory and human
health aspects of organic meats 12. Slaughter options for organic meat
producers in the US 13. Alternatives to traditional antimicrobials for
organically processed meat and poultry 14. Nutritional value of organic
meat and potential human health response 15. Sensory assessment of organic
meats 16. Chemical residues in organic meats compared to conventional meats
Section IV: The current food safety status of organic meats 17. Incidence
of foodborne pathogens in organic beef 18. Incidence of foodborne pathogens
in organic swine 19. Foodborne pathogen occurrence in organically raised
poultry Section V: Pre-harvest control measures for assuring the safety of
organic meats 20. Probiotics as preharvest control agents for organic meat
production 21. Gut health and organic acids, antimicrobial peptides and
botanicals as natural feed additives 22. Prebiotics 23. Bacteriophages as
preharvest control agents for organic meat production 24. The future of
organic meats