Organic meat production and processing / edited by Steven C. Ricke [and others].
Contributor(s): Ricke, Steven C.Material type: BookSeries: Institute of food technologist series.Publisher: Hoboken, NJ : John Wiley and Sons, 2012Description: 1 online resource (xviii, 444 pages).Content type: text Media type: computer Carrier type: online resourceISBN: 9781118229088; 1118229088; 0813821266; 9780813821269; 1118229223; 9781118229224.Subject(s): 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 | Animal biotechnology | Animal industry | Meat hygiene | Meat industry and trade | Natural foods | Natural foods industry | Packing-houses | Processed foods | United StatesGenre/Form: Electronic books.Additional physical formats: Print version:: Organic meat production and processing.DDC classification: 363.19/29 Online resources: Wiley Online Library
Includes bibliographical references and index.
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; 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.
9.4 Current regulations regarding the pet-food industry.
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.