Organic Meat Production and Processing (Google eBook)
Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, Corliss A. O'Bryan
John Wiley & Sons, Feb 8, 2012 - Technology & Engineering - 448 pages
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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ASSESSMENTS IN A TRIANGLE TEST
Prevalence of FoodBorne Pathogens in Organic
Incidence of FoodBorne Pathogens in Organic
Foodborne Pathogen Occurrence in Organically
Environmental Impacts and Life Cycle Analysis
Genetics of Poultry Meat Production in Organic
Slaughter Options for Organic Meat Producers
Nutritional Value of Organic Meat and Potential
Sensory Assessment of Organic Meats
Gut Health and Organic Acids Antimicrobial
3 ORGANIC ACIDS
Bacteriophages for Potential Food Safety
The Future of Organic Meats
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AAFCO Agric agricultural products amino acids animal health animal production animal welfare antibiotics antimicrobial application assessment Available bacteria bacteriocins breeding broiler Campylobacter carcass cattle certified organic certifying agent CO2e coli consumers conventional production crop cycle cycle assessment dairy diets effects emissions environment environmental impact Escherichia coli European excluded operations factors farm animals farmers fatty acids final rule food safety growth handler increased industry legumes livestock production microbial Microbiol National Organic Program nisin nutrient nutrition OFPA organic acids organic agriculture organic and conventional organic beef organic farming organic food organic food products organic livestock organic meat organic meat products organic poultry organic production organic system plan Organic Trade Association pasture pathogens pet food pigs pork Poult poultry production prefatory comments probiotic processing production systems protein regulations reported retail S. C. Ricke Salmonella sensory slaughter specific standards Sundrum USDA willingness to pay Zanoli