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001 ocn787845470
003 OCoLC
005 20171224113930.0
006 m o d
007 cr cn|||||||||
008 111018s2012 nju ob 001 0 eng d
040 _aE7B
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019 _a779140518
_a779616136
020 _a9781118229088
_q(electronic bk.)
020 _a1118229088
_q(electronic bk.)
020 _a0813821266
020 _a9780813821269
020 _a1118229223
020 _a9781118229224
020 _z9780813821269
020 _z9781118229224
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035 _a(OCoLC)787845470
_z(OCoLC)779140518
_z(OCoLC)779616136
037 _a10.1002/9781118229088
_bWiley InterScience
_nhttp://www3.interscience.wiley.com
043 _an-us---
050 4 _aTS1970
_b.O74 2012eb
072 7 _aTEC
_x012000
_2bisacsh
082 0 4 _a363.19/29
_223
049 _aMAIN
245 0 0 _aOrganic meat production and processing /
_cedited by Steven C. Ricke [and others].
260 _aHoboken, NJ :
_bJohn Wiley and Sons,
_c2012.
300 _a1 online resource (xviii, 444 pages).
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 0 _aInstitute of food technologist series
504 _aIncludes bibliographical references and index.
505 0 _aOrganic 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 _a2.4 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 _a5.2 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 _a6.5 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 _a9.4 Current regulations regarding the pet-food industry.
520 _aOrganic 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 _aMeat industry and trade.
650 0 _aMeat industry and trade
_zUnited States.
650 0 _aNatural foods industry.
650 0 _aMeat hygiene.
650 0 _aNatural foods.
650 0 _aProcessed foods.
650 0 _aAnimal industry.
650 0 _aPacking-houses.
650 0 _aAnimal biotechnology.
650 4 _aEngineering.
650 4 _aChemical engineering.
650 7 _aTECHNOLOGY & ENGINEERING
_xFood Science.
_2bisacsh
650 7 _aAnimal biotechnology.
_2fast
_0(OCoLC)fst00809103
650 7 _aAnimal industry.
_2fast
_0(OCoLC)fst00809238
650 7 _aMeat hygiene.
_2fast
_0(OCoLC)fst01013268
650 7 _aMeat industry and trade.
_2fast
_0(OCoLC)fst01013271
650 7 _aNatural foods.
_2fast
_0(OCoLC)fst01034032
650 7 _aNatural foods industry.
_2fast
_0(OCoLC)fst01034043
650 7 _aPacking-houses.
_2fast
_0(OCoLC)fst01050253
650 7 _aProcessed foods.
_2fast
_0(OCoLC)fst01078054
651 7 _aUnited States.
_2fast
_0(OCoLC)fst01204155
655 4 _aElectronic books.
700 1 _aRicke, Steven C.,
_d1957-
776 0 8 _iPrint version:
_tOrganic meat production and processing.
_dHoboken, NJ : John Wiley and Sons, 2012
_w(DLC) 2011037450
856 4 0 _uhttp://onlinelibrary.wiley.com/book/10.1002/9781118229088
_zWiley Online Library
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