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 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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Contents

List of Contributors
Historical and Current Perspectives on Organic
Human Health Aspects of Organic
Organic Meat Operations in the United States
UNITED STATES
Organic Meat Production in Europe Market
Organic Meat Marketing
REFERENCES
REFERENCES
ASSESSMENTS IN A TRIANGLE TEST
Prevalence of FoodBorne Pathogens in Organic
Incidence of FoodBorne Pathogens in Organic
REFERENCES
Foodborne Pathogen Occurrence in Organically
Preharvest Control
PRODUCTION

Management Issues
Environmental Impacts and Life Cycle Analysis
Genetics of Poultry Meat Production in Organic
Slaughter Options for Organic Meat Producers
ACKNOWLEDGMENT REFERENCES
Nutritional Value of Organic Meat and Potential
7SUMMARY
Sensory Assessment of Organic Meats
Gut Health and Organic Acids Antimicrobial
3 ORGANIC ACIDS
REFERENCES
Prebiotics
Bacteriophages for Potential Food Safety
The Future of Organic Meats
REFERENCES
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About the author (2012)

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

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