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.
Contents
- 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 United States.
- 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 Impacts and Life Cycle Analysis of Organic Meat Production and Processing.
- 8 Genetics of Poultry Meat Production in Organic Systems.
- 9 Organic Meat By-Products 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 United States.
- 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 Prevalence of Food-Borne Pathogens in Organic Beef.
- 18 Incidence of Food-Borne Pathogens in Organic Swine.
- 19 Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry.
SECTION V: PREHARVEST CONTROL MEASURES FOR ASSURING THE SAFETY OF ORGANIC MEATS
- 20 Probiotics as Pathogen Control Agents for Organic Meat Production.
- 21 Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives.
- 22 Prebiotics.
- 23 Bacteriophages for Potential Food Safety Applications in Organic Meat Production.
- 24 The Future of Organic Meats.
Index
About the Author
- 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.
Book Details
- Hardcover: 464 pages
- Publisher: Wiley-Blackwell; 1 edition (April 17, 2012)
- Language: English
- ISBN-10: 0813821266
- ISBN-13: 978-0813821269
- Product Dimensions: 10 x 7 x 1 inches
List Price: $199.95