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Organic meat production and processing / (Record no. 11856)

000 -LEADER
fixed length control field 06327cam a2200937Ma 4500
001 - CONTROL NUMBER
control field ocn787845470
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20171224113930.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cn|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 111018s2012 nju ob 001 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency E7B
Language of cataloging eng
Description conventions pn
Transcribing agency E7B
Modifying agency OCLCQ
-- CDX
-- UIU
-- DEBSZ
-- OCLCQ
-- OCLCF
-- OCLCO
-- YDXCP
-- EBLCP
-- DG1
-- N$T
-- OHI
-- OCLCQ
-- COO
-- OCLCQ
019 ## -
-- 779140518
-- 779616136
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781118229088
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1118229088
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0813821266
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780813821269
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1118229223
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781118229224
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9780813821269
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781118229224
029 1# - (OCLC)
OCLC library identifier AU@
System control number 000049595407
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 372900879
029 1# - (OCLC)
OCLC library identifier DEBSZ
System control number 431072779
029 1# - (OCLC)
OCLC library identifier DKDLA
System control number 820120-katalog:000600727
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 14976266
029 1# - (OCLC)
OCLC library identifier NZ1
System control number 15900697
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)787845470
Canceled/invalid control number (OCoLC)779140518
-- (OCoLC)779616136
037 ## - SOURCE OF ACQUISITION
Stock number 10.1002/9781118229088
Source of stock number/acquisition Wiley InterScience
Note http://www3.interscience.wiley.com
043 ## - GEOGRAPHIC AREA CODE
Geographic area code n-us---
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TS1970
Item number .O74 2012eb
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 363.19/29
Edition number 23
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
245 00 - TITLE STATEMENT
Title Organic meat production and processing /
Statement of responsibility, etc edited by Steven C. Ricke [and others].
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Hoboken, NJ :
Name of publisher, distributor, etc John Wiley and Sons,
Date of publication, distribution, etc 2012.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (xviii, 444 pages).
336 ## -
-- text
-- txt
-- rdacontent
337 ## -
-- computer
-- c
-- rdamedia
338 ## -
-- online resource
-- cr
-- rdacarrier
490 0# - SERIES STATEMENT
Series statement Institute of food technologist series
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 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.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 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.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 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.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 6.5 Status of animal health and welfare in organic farming; 6.6 Different perspectives; 6.7 Inconsistencies and cognitive dissonances; 6.8 Challenges; 6.9 New approach; References; 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing; 7.1 Organic meat and environmental impacts; 7.2 The life cycle assessment method; 7.3 Case study-environmental impact evaluation of poultry production systems, by means of LCA: comparison among conventional, organic, and organic-plus; 7.4 Case study-national scan-level carbon footprint for US swine production; 7.5 Conclusions.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 9.4 Current regulations regarding the pet-food industry.
520 ## - SUMMARY, ETC.
Summary, etc 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.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Meat industry and trade.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Meat industry and trade
Geographic subdivision United States.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Natural foods industry.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Meat hygiene.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Natural foods.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Processed foods.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Animal industry.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Packing-houses.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Animal biotechnology.
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Engineering.
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Chemical engineering.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element TECHNOLOGY & ENGINEERING
General subdivision Food Science.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Animal biotechnology.
Source of heading or term fast
-- (OCoLC)fst00809103
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Animal industry.
Source of heading or term fast
-- (OCoLC)fst00809238
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Meat hygiene.
Source of heading or term fast
-- (OCoLC)fst01013268
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Meat industry and trade.
Source of heading or term fast
-- (OCoLC)fst01013271
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Natural foods.
Source of heading or term fast
-- (OCoLC)fst01034032
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Natural foods industry.
Source of heading or term fast
-- (OCoLC)fst01034043
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Packing-houses.
Source of heading or term fast
-- (OCoLC)fst01050253
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Processed foods.
Source of heading or term fast
-- (OCoLC)fst01078054
651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME
Geographic name United States.
Source of heading or term fast
-- (OCoLC)fst01204155
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ricke, Steven C.,
Dates associated with a name 1957-
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Print version:
Title Organic meat production and processing.
Place, publisher, and date of publication Hoboken, NJ : John Wiley and Sons, 2012
Record control number (DLC) 2011037450
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://onlinelibrary.wiley.com/book/10.1002/9781118229088
Public note Wiley Online Library
938 ## -
-- Coutts Information Services
-- COUT
-- 22302532
938 ## -
-- EBL - Ebook Library
-- EBLB
-- EBL821886
938 ## -
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-- EBRY
-- ebr10538622
938 ## -
-- EBSCOhost
-- EBSC
-- 437662
938 ## -
-- YBP Library Services
-- YANK
-- 7468824
938 ## -
-- YBP Library Services
-- YANK
-- 8856193
994 ## -
-- 92
-- DG1

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