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Organic meat production and processing / edited by Steven C. Ricke .. [et al.]

Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: IFT Press series | Institute of food technologist series | Institute of Food Technologists Ser ; v.55Publisher: [Chicago, IL] ; IFT Press ; Ames, Iowa : Wiley-Blackwell, 2012Copyright date: ©2012Edition: Online-AusgDescription: Online-Ressource (1 online resource (xviii, 444 p.)) : illISBN:
  • 9781280586705
  • 1280586702
  • 9781118229224
Subject(s): Additional physical formats: 9780813821269 | 9781118229224 | 1280585943 | Erscheint auch als: Organic meat production and processing. Druck-Ausgabe. Ames, Iowa [u.a.] : IFT Press, Wiley-Blackwell, 2012. XVIII, 444 S.DDC classification:
  • 363.1929
  • 363.19/29 23
RVK: RVK: ZE 24000 | ZD 16300 | ZA 55300LOC classification:
  • TS1970
Online resources: Summary: Consumers purchase organic meats for what they perceive as superior taste, better nutritional value, long-term health benefits, or enhanced product freshness. Many consumers also believe organic meat is safer than conventional, perhaps containing lesser amounts of pesticides or foodborne human pathogens. Organic livestock farming, which is reputed to be environmentally friendly and sustains animals in good health resulting in high quality products, has a defined standard with a greater attention to animal welfare and requiring at least 80 percent of feed grown without pesticides or artificial fertilizers. The higher guarantee of the absence of residue is certain, but the effect of organic farming on qualitative characteristics of the products is unknown. Substantial growth in organic food sales of all categories has occurred in recent years and certified organic food production has evolved into a highly regulated industry in the European Union, the United States, Canada, Japan and many other countries. Organic Meat Production and Processing examines in detail the challenges of production, processing and food safety of organic meat. The editors and an 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 incidences of food borne 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. This book serves as a unique resource for fully understanding the current and potential issues associated with organic meats.Summary: Intro -- Organic Meat Production and Processing -- Contents -- List of Contributors -- 1 Historical and Current Perspectives on Organic Meat Production -- 1.1 What is organic - definition -- 1.2 History and development of the modern organic food industry -- 1.3 Organic food labels -- 1.4 Organic meat and objectives of this book -- Acknowledgment -- References -- SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES -- 2 Organic Meat Operations in the United States -- 2.1 Introduction -- 2.2 The market for organic meat in the United States -- 2.3 Production and supply of organic meat in the United States -- 2.4 Future of the US organic meat industry -- References -- 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States -- 3.1 Introduction -- 3.2 The national organic program -- 3.3 Future directions and conclusions -- References -- 4 Organic Meat Production in Europe: Market and Regulation -- 4.1 Introduction -- 4.2 The regulatory framework -- 4.3 Organic animal production: salient features of the new EU regulation -- 4.4 Characteristics of the organic meat industry -- 4.5 Consumer issues -- 4.6 Conclusions -- References -- 5 Organic Meat Marketing -- 5.1 Introduction -- 5.2 Consumers' purchasing drivers and deterrents -- 5.3 Economics and price premium -- 5.4 An analysis across organic buyer types and sociodemographic dimensions -- 5.5 Conclusions -- Acknowledgment -- References -- SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS -- 6 Health and Welfare of Organic Livestock and Its Challenges -- 6.1 Introduction -- 6.2 Characteristics of organic livestock farming -- 6.3 Implications of living conditions on animal health and welfare -- 6.4 Heterogeneity of living conditions between organic farms -- 6.5 Status of animal health and welfare in organic farming.PPN: PPN: 809666731Package identifier: Produktsigel: ZDB-26-MYL | ZDB-30-PAD | ZDB-30-PBE | ZDB-30-PQE
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