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OGRANIC MEAT PRODUCTION AND PROCESSING by RICKE, VAN LOO ET ALL, 9788126563616
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Ogranic Meat Production And Processing
Da: SMASS Sellers, IRVING, TX, U.S.A.
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Condizione: New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability. Codice articolo ASNT3-6816
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Organic Meat Production And Processing
Da: Books in my Basket, New Delhi, India
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Hardcover. Condizione: New. ISBN:9788126563616,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition. Codice articolo 2440179
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Organic Meat Production and Processing
Da: Books in my Basket, New Delhi, India
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Hardcover. Condizione: New. ISBN:9788126563616. Codice articolo 2419041
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Organic Meat Production and Processing
Editore:
Bio-Green Wiley, 2017
ISBN 10: 8126563613
ISBN 13: 9788126563616
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Da: Vedams eBooks (P) Ltd, New Delhi, India
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Hardcover. Condizione: New. 1st Edition. Contents: 1. Historical and current perspectives on organic meat production. Section I: Economics, Market and Regulatory Issues. 2. Organic meat operations in the United States. 3. Regulatory issues in domestically raised and imported organic meats in the United States. 4. Organic meat production in Europe: market and regulation. 5. Organic meat marketing. Section II: Management Issues for Organically Raised and Processed Meat Animals. 6. Health and welfare of organic livestock and its challenges. 7. Environmental impacts and life cycle analysis of organic meat production and processing. 8. Genetics of poultry meat production in organic systems. 9. Organic meat by-products for affiliated food industries. 10. Organic animal nutrition and feed supplementations. 11. Production of forage crops suitable for feeding organically raised meat animals. Section III: Processing, Sensory, and Human Health Aspects of Organic Meats: 12. Slaughter options for organic meat producers in the United States. 13. Alternatives to traditional antimicrobials for organically processed meat and poultry. 14. Nutritional value of organic meat and potential human health response. 15. Sensory assessment of organic meats. 16. Chemical residues in organic meats compared to conventional meats. Section IV: The Current Food Safety Status of Organic Meats: 17. Prevalence of food-borne pathogens in organic beef. 18. Incidence of food-borne pathogens in organic swine. 19. Food-borne pathogen occurrence in organically and naturally raised poultry. Section V: Preharvest Control Measures for Assuring the Safety of Organic Meats: 20. Probiotics as pathogen control agents for organic meat production. 21. Gut health and organic acids, antimicrobial peptides and botanicals as natural feed additives. 22. Prebiotics. 23. Bacteriophages for potential food safety applications in organic meat production. 24. The future of organic meats. Index. 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 food borne pathogens in organic beef, swine, poultry and other organic meat species. Codice articolo 120132
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