Organic Meat Production and Processing (Google eBook)

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Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, Corliss A. O'Bryan
John Wiley & Sons, Feb 8, 2012 - Technology & Engineering - 448 pages
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Organic Meat Production and Processing describes thechallenges of production, processing and food safety of organicmeat. The editors and international collection of authors explorethe trends in organic meats and how the meat industry is impacted.Commencing with chapters on the economics, market and regulatoryaspects of organic meats, coverage then extends to managementissues 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 concludesby describing pre-harvest control measures for assuring the safetyof organic meats.

Organic Meat Production and Processing serves as a uniqueresource for fully understanding the current and potential issuesassociated with organic meats.

  

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Contents

List of Contributors xv
ECONOMICS MARKET AND REGULATORY ISSUES 11
Regulatory Issues in Domestically Raised and Imported Organic Meats
Market and Regulation 53
Contents
Organic Meat Marketing 67
Contents
MANAGEMENT ISSUES FOR ORGANICALLY RAISED
Alternatives to Traditional Antimicrobials for Organically Processed
Nutritional Value of Organic Meat and Potential Human
Sensory Assessment of Organic Meats 257
Chemical Residues in Organic Meats Compared
THE CURRENT FOOD SAFETY STATUS
Incidence of FoodBorne Pathogens in Organic Swine 301
Foodborne Pathogen Occurrence in Organically and Naturally
PREHARVEST CONTROL MEASURES FOR ASSURING

Environmental Impacts and Life Cycle Analysis of Organic Meat
Genetics of Poultry Meat Production in Organic Systems 137
Organic Meat ByProducts for Affiliated Food Industries 147
Organic Animal Nutrition and Feed Supplementations 157
Production of Forage Crops Suitable for Feeding Organically
PROCESSING SENSORY AND HUMAN HEALTH
Gut Health and Organic Acids Antimicrobial Peptides and Botanicals
Prebiotics 379
Bacteriophages for Potential Food Safety Applications
The Future of Organic Meats 425
Index 431
Copyright

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About the author (2012)

Steven C. Ricke, Professor and Wray Endowed Chair in FoodSafety and Director of the Center for Food Safety, Food ScienceDepartment, Division of Agriculture, University of Arkansas,Fayetteville, USA

Ellen J. Van Loo, Doctoral Researcher, Department ofAgricultural 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 ResearchAssociate, Food Science Department, Division of Agriculture,University of Arkansas

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