Organic meat production and processing /

• Άλλοι συγγραφείς: Ricke, Steven C., 1957-
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Hoboken, NJ : John Wiley and Sons, 2012.
• Σειρά: Institute of food technologist series
• Θέματα: Meat industry and trade.; Meat industry and trade > United States.; Natural foods industry.; Meat hygiene.; Natural foods.; Processed foods.; Animal industry.; Packing-houses.; Animal biotechnology.; Engineering.; Chemical engineering.; TECHNOLOGY & ENGINEERING > Food Science.; United States.; Electronic books.

 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 me. 

 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.