Organic Meat Production And Processing Steven C Ricke Ellen J Van Loo by Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, Corliss A. O'bryan 9780813821269, 9781118229088, 0813821266, 1118229088 instant download after payment.

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.Content:
Chapter 1 Historical and Current Perspectives on Organic Meat Production (pages 1–9): Ellen J. Van Loo, Steven C. Ricke, Corliss A. O'bryan and Michael G. Johnson
Chapter 2 Organic Meat Operations in the United States (pages 11–21): Corliss A. O'bryan, Ellen J. Van Loo, Steven C. Ricke and Philip G. Crandall
Chapter 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States (pages 23–51): Harrison M. Pittman, Kerri C. Boling and Shannon J. Mirus
Chapter 4 Organic Meat Production in Europe: Market and Regulation (pages 53–66): Simona Naspetti and Raffaele Zanoli
Chapter 5 Organic Meat Marketing (pages 67–85): Ellen J. Van Loo, Vincenzina Caputo, Rodolfo M. Nayga, Maurizio Canavari and Steven C. Ricke
Chapter 6 Health and Welfare of Organic Livestock and Its Challenges (pages 87–112): Albert Sundrum
Chapter 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing (pages 113–136): Cesare Castellini, Antonio Boggia, Luisa Paolotti, Greg J. Thoma and Dae?soo Kim
Chapter 8 Genetics of Poultry Meat Production in Organic Systems (pages 137–145): Poul Sorensen
Chapter 9 Organic Meat By?Products for Affiliated Food Industries (pages 147–156): Claudia S. Dunkley, Dave Carter and Kingsley Dunkley
Chapter 10 Organic Animal Nutrition and Feed Supplementations (pages 157–175): Vesela I. Chalova and Steven C. Ricke
Chapter 11 Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals (pages 177–197): Ivan Manolov and Christina Yancheva
Chapter 12 Slaughter Options for Organic Meat Producers in the United States (pages 199–209): Corliss A. O'bryan, Kristen E. Gibson, Philip G. Crandall and Steven C. Ricke
Chapter 13 Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry (pages 211–237): Matthew Taylor, Rolf Joerger, Enrique Palou, Aurelio Lopez?Malo, Raul Avila?Sosa and Thelma Calix?Lara
Chapter 14 Nutritional Value of Organic Meat and Potential Human Health Response (pages 239–255): Ewa Rembialkowska and Maciej Badowski
Chapter 15 Sensory Assessment of Organic Meats (pages 257–274): Lydia J. Rice and Jean?Francois Meullenet
Chapter 16 Chemical Residues in Organic Meats Compared to Conventional Meats (pages 275–284): Sergio Ghidini, Emanuela Zanardi, Mauro Conter and Adriana Ianieri
Chapter 17 Prevalence of Food?Borne Pathogens in Organic Beef (pages 285–299): Megan E. Jacob, J. Trent Fox and T. G. Nagaraja
Chapter 18 Incidence of Food?Borne Pathogens in Organic Swine (pages 301–313): Marcos H. Rostagno and Paul D. Ebner
Chapter 19 Food?borne Pathogen Occurrence in Organically and Naturally Raised Poultry (pages 315–328): Ellen J. Van Loo, Sherry N. Melendez, Irene B. Hanning and Steven C. Ricke
Chapter 20 Probiotics as Pathogen Control Agents for Organic Meat Production (pages 329–349): Gregory R. Siragusa and Steven C. Ricke
Chapter 21 Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives (pages 351–378): Jacqueline Jacob and Anthony Pescatore
Chapter 22 Prebiotics (pages 379–405): Jacqueline Jacob and Anthony Pescatore
Chapter 23 Bacteriophages for Potential Food Safety Applications in Organic Meat Production (pages 407–424): Steven C. Ricke, Paul Hererra and Debabrata Biswas
Chapter 24 The Future of Organic Meats (pages 425–430): Ellen J. Van Loo, Steven C. Ricke, Corliss A. O'bryan and Michael G. Johnson