Organic Meat Production and Processing

Organic Meat Production and Processing

Editor(s): Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, Corliss A. O'Bryan

Published Online: 20 FEB 2012 06:09AM EST

Print ISBN: 9780813821269

Online ISBN: 9781118229088

DOI: 10.1002/9781118229088

About this Book

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.

Table of contents

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    1. 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

  1. Section I: Economics, Market, and Regulatory Issues

    1. 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

    2. Chapter 5

      Organic Meat Marketing (pages 67–85)

      Ellen J. Van Loo, Vincenzina Caputo, Rodolfo M. Nayga, Maurizio Canavari and Steven C. Ricke

  2. Section II: Management Issues for Organically Raised and Processed Meat Animals

  3. Section III: Processing, Sensory, and Human Health Aspects of Organic Meats

    1. 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

    2. Chapter 13

      Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry (pages 211–237)

      Matthew Taylor, Rolf Joerger, Enrique Palou, Aurelio López-Malo, Raúl Avila-Sosa and Thelma Calix-Lara

  4. Section IV: The Current Food Safety Status of Organic Meats

  5. Section V: Preharvest Control Measures for Assuring the Safety of Organic Meats

    1. 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

    1. You have free access to this content
    1. You have free access to this content

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