{"product_id":"organic-meat-production-and-processing-isbn-9780813821269","title":"Organic Meat Production and Processing","description":"\u003ci\u003eOrganic Meat Production and Processing\u003c\/i\u003e 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.  \u003cp\u003e\u003ci\u003eOrganic Meat Production and Processing\u003c\/i\u003e serves as a unique resource for fully understanding the current and potential issues associated with organic meats.\u003c\/p\u003e  \u003ci\u003eList of Contributors\u003c\/i\u003e xv  \u003cp\u003e\u003cb\u003e1 Historical and Current Perspectives on Organic Meat Production 1\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEllen J. Van Loo, Steven C. Ricke, Corliss A. O’Bryan, and Michael G. Johnson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 What is organic – definition 1\u003c\/p\u003e \u003cp\u003e1.2 History and development of the modern organic food industry 1\u003c\/p\u003e \u003cp\u003e1.3 Organic food labels 3\u003c\/p\u003e \u003cp\u003e1.4 Organic meat and objectives of this book 8\u003c\/p\u003e \u003cp\u003eAcknowledgment 8\u003c\/p\u003e \u003cp\u003eReferences 8\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES 11\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Organic Meat Operations in the United States 13\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCorliss A. O’Bryan, Ellen J. Van Loo, Steven C. Ricke, and Philip G. Crandall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 13\u003c\/p\u003e \u003cp\u003e2.2 The market for organic meat in the United States 14\u003c\/p\u003e \u003cp\u003e2.3 Production and supply of organic meat in the United States 14\u003c\/p\u003e \u003cp\u003e2.4 Future of the US organic meat industry 20\u003c\/p\u003e \u003cp\u003eReferences 20\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States 23\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHarrison M. Pittman, Kerri C. Boling, and Shannon J. Mirus\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 23\u003c\/p\u003e \u003cp\u003e3.2 The national organic program 24\u003c\/p\u003e \u003cp\u003e3.3 Future directions and conclusions 50\u003c\/p\u003e \u003cp\u003eReferences 51\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Organic Meat Production in Europe: Market and Regulation 53\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSimona Naspetti and Raffaele Zanoli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 53\u003c\/p\u003e \u003cp\u003e4.2 The regulatory framework 53\u003c\/p\u003e \u003cp\u003e4.3 Organic animal production: salient features of the new EU regulation 55\u003c\/p\u003e \u003cp\u003e4.4 Characteristics of the organic meat industry 56\u003c\/p\u003e \u003cp\u003e4.5 Consumer issues 61\u003c\/p\u003e \u003cp\u003e4.6 Conclusions 65\u003c\/p\u003e \u003cp\u003eReferences 66\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Organic Meat Marketing 67\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEllen J. Van Loo, Vincenzina Caputo, Rodolfo M. Nayga, Jr., Maurizio Canavari, and Steven C. Ricke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 67\u003c\/p\u003e \u003cp\u003e5.2 Consumers’ purchasing drivers and deterrents 67\u003c\/p\u003e \u003cp\u003e5.3 Economics and price premium 75\u003c\/p\u003e \u003cp\u003e5.4 An analysis across organic buyer types and sociodemographic dimensions 78\u003c\/p\u003e \u003cp\u003e5.5 Conclusions 80\u003c\/p\u003e \u003cp\u003eAcknowledgment 81\u003c\/p\u003e \u003cp\u003eReferences 81\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS 87\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Health and Welfare of Organic Livestock and Its Challenges 89\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAlbert Sundrum\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 89\u003c\/p\u003e \u003cp\u003e6.2 Characteristics of organic livestock farming 90\u003c\/p\u003e \u003cp\u003e6.3 Implications of living conditions on animal health and welfare 91\u003c\/p\u003e \u003cp\u003e6.4 Heterogeneity of living conditions between organic farms 96\u003c\/p\u003e \u003cp\u003e6.5 Status of animal health and welfare in organic farming 97\u003c\/p\u003e \u003cp\u003e6.6 Different perspectives 98\u003c\/p\u003e \u003cp\u003e6.7 Inconsistencies and cognitive dissonances 102\u003c\/p\u003e \u003cp\u003e6.8 Challenges 105\u003c\/p\u003e \u003cp\u003e6.9 New approach 107\u003c\/p\u003e \u003cp\u003eReferences 108\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing 113\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCesare Castellini, Antonio Boggia, Luisa Paolotti, Greg J. Thoma, and Dae-soo Kim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Organic meat and environmental impacts 113\u003c\/p\u003e \u003cp\u003e7.2 The life cycle assessment method 114\u003c\/p\u003e \u003cp\u003e7.3 Case study–environmental impact evaluation of poultry production systems, by means of LCA: comparison among conventional, organic, and organic-plus 119\u003c\/p\u003e \u003cp\u003e7.4 Case study–national scan-level carbon footprint for US swine production 128\u003c\/p\u003e \u003cp\u003e7.5 Conclusions 134\u003c\/p\u003e \u003cp\u003eReferences 134\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Genetics of Poultry Meat Production in Organic Systems 137\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePoul Sørensen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 137\u003c\/p\u003e \u003cp\u003e8.2 The growth 139\u003c\/p\u003e \u003cp\u003e8.3 Adaptation to outdoor facilities 140\u003c\/p\u003e \u003cp\u003e8.4 Concentration and\/or quality of nutrients fed to the organically grown chicken 141\u003c\/p\u003e \u003cp\u003e8.5 The parent stock should be organically kept – perhaps? 142\u003c\/p\u003e \u003cp\u003e8.6 Where to buy genetic material, or is it necessary to breed for organically grown chickens? 142\u003c\/p\u003e \u003cp\u003e8.7 Dual purpose or specialised breeds 143\u003c\/p\u003e \u003cp\u003e8.8 Conclusion 143\u003c\/p\u003e \u003cp\u003eReferences 144\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Organic Meat By-Products for Affiliated Food Industries 147\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eClaudia S. Dunkley, Dave Carter, and Kingsley Dunkley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 147\u003c\/p\u003e \u003cp\u003e9.2 Meat by-products 148\u003c\/p\u003e \u003cp\u003e9.3 Marketing organic by-products 150\u003c\/p\u003e \u003cp\u003e9.4 Current regulations regarding the pet-food industry 151\u003c\/p\u003e \u003cp\u003e9.5 Organic product and by-product use in the pet-food industry 152\u003c\/p\u003e \u003cp\u003e9.6 Where do we go from here? 154\u003c\/p\u003e \u003cp\u003e9.7 Other uses of organic by-products 154\u003c\/p\u003e \u003cp\u003e9.8 Conclusions 155\u003c\/p\u003e \u003cp\u003eReferences 155\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Organic Animal Nutrition and Feed Supplementations 157\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eVesela I. Chalova and Steven C. Ricke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 157\u003c\/p\u003e \u003cp\u003e10.2 Organic animal nutrition: general considerations 158\u003c\/p\u003e \u003cp\u003e10.3 Proteins 160\u003c\/p\u003e \u003cp\u003e10.4 Mineral and vitamin supplementations 167\u003c\/p\u003e \u003cp\u003e10.5 Conclusions and perspectives 169\u003c\/p\u003e \u003cp\u003eAcknowledgment 169\u003c\/p\u003e \u003cp\u003eReferences 169\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals 177\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eIvan Manolov and Christina Yancheva\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 177\u003c\/p\u003e \u003cp\u003e11.2 Crop rotations 178\u003c\/p\u003e \u003cp\u003e11.3 Intercropping 180\u003c\/p\u003e \u003cp\u003e11.4 Green manure and cover crops 180\u003c\/p\u003e \u003cp\u003e11.5 Undersowing 181\u003c\/p\u003e \u003cp\u003e11.6 Weed management 182\u003c\/p\u003e \u003cp\u003e11.7 Soil fertility 183\u003c\/p\u003e \u003cp\u003e11.8 Cereal crops 185\u003c\/p\u003e \u003cp\u003e11.9 Fodder crops 186\u003c\/p\u003e \u003cp\u003e11.10 Pastures 190\u003c\/p\u003e \u003cp\u003e11.11 Conclusion 192\u003c\/p\u003e \u003cp\u003eReferences 192\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION III: PROCESSING, SENSORY, AND HUMAN HEALTH ASPECTS OF ORGANIC MEATS 199\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Slaughter Options for Organic Meat Producers in the United States 201\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCorliss A. O’Bryan, Kristen E. Gibson, Philip G. Crandall, and Steven C. Ricke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 201\u003c\/p\u003e \u003cp\u003e12.2 Fixed facilities 201\u003c\/p\u003e \u003cp\u003e12.3 Mobile slaughter units 203\u003c\/p\u003e \u003cp\u003e12.4 On-farm poultry processing 205\u003c\/p\u003e \u003cp\u003e12.5 Waste management 206\u003c\/p\u003e \u003cp\u003e12.6 Conclusions 208\u003c\/p\u003e \u003cp\u003eAcknowledgment 208\u003c\/p\u003e \u003cp\u003eReferences 208\u003c\/p\u003e \u003cp\u003eList of resources 208\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry 211\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eT. Matthew Taylor, Rolf Joerger, Enrique Palou, Aurelio López-Malo, Rául Avila-Sosa, and Thelma Calix-Lara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 211\u003c\/p\u003e \u003cp\u003e13.2 Weak organic acids and associated salts 214\u003c\/p\u003e \u003cp\u003e13.3 Chlorine and the oxidizing antimicrobials 221\u003c\/p\u003e \u003cp\u003e13.4 Antimicrobial polypeptides and biopreservation 225\u003c\/p\u003e \u003cp\u003e13.5 Concluding remarks 229\u003c\/p\u003e \u003cp\u003eReferences 230\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Nutritional Value of Organic Meat and Potential Human Health Response 239\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEwa Rembiałkowska and Maciej Badowski\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 239\u003c\/p\u003e \u003cp\u003e14.2 Beef 242\u003c\/p\u003e \u003cp\u003e14.3 Mutton and lamb 243\u003c\/p\u003e \u003cp\u003e14.4 Pork 244\u003c\/p\u003e \u003cp\u003e14.5 Poultry 247\u003c\/p\u003e \u003cp\u003e14.6 Rabbit meat 247\u003c\/p\u003e \u003cp\u003e14.7 Summary 249\u003c\/p\u003e \u003cp\u003eReferences 252\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Sensory Assessment of Organic Meats 257\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLydia J. Rice and Jean-François Meullenet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 257\u003c\/p\u003e \u003cp\u003e15.2 Types of sensory testing 258\u003c\/p\u003e \u003cp\u003e15.3 Sensory research on organic meat 263\u003c\/p\u003e \u003cp\u003e15.4 Conclusions 269\u003c\/p\u003e \u003cp\u003eReferences 270\u003c\/p\u003e \u003cp\u003eAppendix A Minimum number of assessment in a triangle test 273\u003c\/p\u003e \u003cp\u003eAppendix B Critical number of correct response in a triangle test (entries are \u003ci\u003exa\u003c\/i\u003e,\u003ci\u003en\u003c\/i\u003e) 274\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Chemical Residues in Organic Meats Compared to Conventional Meats 275\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSergio Ghidini, Emanuela Zanardi, Mauro Conter, and Adriana Ianieri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 275\u003c\/p\u003e \u003cp\u003e16.2 Inorganic residues and contaminants 276\u003c\/p\u003e \u003cp\u003e16.3 Organic residues and contaminants 279\u003c\/p\u003e \u003cp\u003e16.4 Pesticides 280\u003c\/p\u003e \u003cp\u003e16.5 Polycyclic aromatic hydrocarbons (PAHs) 280\u003c\/p\u003e \u003cp\u003e16.6 Veterinary drugs 281\u003c\/p\u003e \u003cp\u003e16.7 Conclusions 282\u003c\/p\u003e \u003cp\u003eReferences 283\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION IV: THE CURRENT FOOD SAFETY STATUS OF ORGANIC MEATS 285\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Prevalence of Food-Borne Pathogens in Organic Beef 287\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMegan E. Jacob, J. Trent Fox, and T. G. Nagaraja\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 287\u003c\/p\u003e \u003cp\u003e17.2 \u003ci\u003eE. coli\u003c\/i\u003e O157 and non-O157 STEC 290\u003c\/p\u003e \u003cp\u003e17.3 \u003ci\u003eSalmonella\u003c\/i\u003e 292\u003c\/p\u003e \u003cp\u003e17.4 \u003ci\u003eCampylobacter\u003c\/i\u003e 293\u003c\/p\u003e \u003cp\u003e17.5 \u003ci\u003eListeria monocytogenes\u003c\/i\u003e 294\u003c\/p\u003e \u003cp\u003e17.6 Conclusions 294\u003c\/p\u003e \u003cp\u003eReferences 296\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Incidence of Food-Borne Pathogens in Organic Swine 301\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMarcos H. Rostagno and Paul D. Ebner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 301\u003c\/p\u003e \u003cp\u003e18.2 Incidence of bacterial food-borne pathogens 303\u003c\/p\u003e \u003cp\u003e18.3 Antimicrobial resistance in conventional versus organic pork production 305\u003c\/p\u003e \u003cp\u003e18.4 Incidence of parasites 308\u003c\/p\u003e \u003cp\u003e18.5 Conclusions 309\u003c\/p\u003e \u003cp\u003eReferences 310\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry 315\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEllen J. Van Loo, Sherry N. Melendez, Irene B. Hanning, and Steven C. Ricke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 315\u003c\/p\u003e \u003cp\u003e19.2 Broiler production in the United States 316\u003c\/p\u003e \u003cp\u003e19.3 Prevalence of food-borne pathogens in pasture and organically raised poultry 318\u003c\/p\u003e \u003cp\u003e19.4 Antibiotic resistance 321\u003c\/p\u003e \u003cp\u003e19.5 Conclusions 324\u003c\/p\u003e \u003cp\u003eAcknowledgment 324\u003c\/p\u003e \u003cp\u003eReferences 324\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION V: PREHARVEST CONTROL MEASURES FOR ASSURING THE SAFETY OF ORGANIC MEATS 329\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Probiotics as Pathogen Control Agents for Organic Meat Production 331\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGregory R. Siragusa and Steven C. Ricke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 331\u003c\/p\u003e \u003cp\u003e20.2 Antibiotics in food animal production 332\u003c\/p\u003e \u003cp\u003e20.3 Development of probiotics 333\u003c\/p\u003e \u003cp\u003e20.4 Probiotics and the GI tract 334\u003c\/p\u003e \u003cp\u003e20.5 Probiotics and mechanisms of protection 336\u003c\/p\u003e \u003cp\u003e20.6 Company-specific inoculant 340\u003c\/p\u003e \u003cp\u003e20.7 Conclusions 341\u003c\/p\u003e \u003cp\u003eAcknowledgment 342\u003c\/p\u003e \u003cp\u003eReferences 343\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives 351\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJacqueline Jacob and Anthony Pescatore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 351\u003c\/p\u003e \u003cp\u003e21.2 Gut health and microbial population 353\u003c\/p\u003e \u003cp\u003e21.3 Organic acids 355\u003c\/p\u003e \u003cp\u003e21.4 Antimicrobial peptides 359\u003c\/p\u003e \u003cp\u003e21.5 Phytogenic compounds\/botanicals 362\u003c\/p\u003e \u003cp\u003e21.6 Conclusions 369\u003c\/p\u003e \u003cp\u003eReferences 370\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Prebiotics 379\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJacqueline Jacob and Anthony Pescatore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 379\u003c\/p\u003e \u003cp\u003e22.2 Fructo-oligosaccharides 383\u003c\/p\u003e \u003cp\u003e22.3 Mannanoligosaccharides (MOS) 384\u003c\/p\u003e \u003cp\u003e22.4 Other oligosaccharides 389\u003c\/p\u003e \u003cp\u003e22.5 Inulin 390\u003c\/p\u003e \u003cp\u003e22.6 Combinations of feed additives 392\u003c\/p\u003e \u003cp\u003e22.7 Conclusions 399\u003c\/p\u003e \u003cp\u003eReferences 399\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Bacteriophages for Potential Food Safety Applications in Organic Meat Production 407\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSteven C. Ricke, Paul Hererra, and Debabrata Biswas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 407\u003c\/p\u003e \u003cp\u003e23.2 Bacteriophage biology 408\u003c\/p\u003e \u003cp\u003e23.3 Postharvest application of bacteriophage in meat processing 409\u003c\/p\u003e \u003cp\u003e23.4 Preharvest phage therapy 411\u003c\/p\u003e \u003cp\u003e23.5 Bacteriophage and animal host response 412\u003c\/p\u003e \u003cp\u003e23.6 Overcoming barriers to bacteriophage GI tract therapy 414\u003c\/p\u003e \u003cp\u003e23.7 Optimizing phage sources for therapeutic application 417\u003c\/p\u003e \u003cp\u003e23.8 Conclusions 418\u003c\/p\u003e \u003cp\u003eAcknowledgment 419\u003c\/p\u003e \u003cp\u003eReferences 419\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 The Future of Organic Meats 425\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEllen J. Van Loo, Steven C. Ricke, Corliss A. O’Bryan, and Michael G. Johnson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Synopsis of the different sections 425\u003c\/p\u003e \u003cp\u003e24.2 Future of the organic meat industry 427\u003c\/p\u003e \u003cp\u003eAcknowledgment 429\u003c\/p\u003e \u003cp\u003eReferences 429\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIndex\u003c\/i\u003e 431\u003c\/p\u003e  \u003cb\u003eSteven C. Ricke\u003c\/b\u003e, Professor and Wray Endowed Chair in Food Safety and Director of the Center for Food Safety, Food Science Department, Division of Agriculture, University of Arkansas, Fayetteville, USA  \u003cp\u003e\u003cb\u003eEllen J. Van Loo\u003c\/b\u003e, Doctoral Researcher, Department of Agricultural Economics, Ghent University, Ghent, Belgium\u003c\/p\u003e \u003cp\u003e\u003cb\u003eMichael G. Johnson\u003c\/b\u003e, Emeritus Professor, Food Microbiology \u0026amp; Safety, Food Science Department, Division of Agriculture, University of Arkansas\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCorliss A. O’Bryan\u003c\/b\u003e, Post Doctoral Research Associate, Food Science Department, Division of Agriculture, University of Arkansas\u003c\/p\u003e  Consumers purchase organic meats for what they perceive as superior taste, better nutritional value, long-term health benefits, or enhanced product freshness. Many consumers also believe organic meat is safer than conventional, perhaps containing lesser amounts of pesticides or foodborne human pathogens. Organic livestock farming, which is reputed to be environmentally friendly and sustains animals in good health resulting in high quality products, has a defined standard with a greater attention to animal welfare and requiring at least 80 percent of feed grown without pesticides or artificial fertilizers. The higher guarantee of the absence of residue is certain, but the effect of organic farming on qualitative characteristics of the products is unknown. Substantial growth in organic food sales of all categories has occurred in recent years and certified organic food production has evolved into a highly regulated industry in the European Union, the United States, Canada, Japan and many other countries.  \u003cp\u003e\u003ci\u003eOrganic Meat Production and Processing\u003c\/i\u003e examines in detail the challenges of production, processing and food safety of organic meat. The editors and an 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 incidences of food borne 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. This book serves as a unique resource for fully understanding the current and potential issues associated with organic meats.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989727985893,"sku":"NP9780813821269","price":258.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813821269.jpg?v=1761785269","url":"https:\/\/k12savings.com\/es\/products\/organic-meat-production-and-processing-isbn-9780813821269","provider":"K12savings","version":"1.0","type":"link"}