Organic Meat Production and Processing

Steven C. Ricke

ISBN 10: 0813821266 / ISBN 13: 9780813821269

Editore: John Wiley & Sons, 2012

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Steven C. Ricke, 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, USAEllen J. Van Loo, Doctoral Researcher, Department of Agri.

Codice articolo 556565627

Dati bibliografici

• Titolo: Organic Meat Production and Processing
• Editore: John Wiley & Sons
• Data di pubblicazione: 2012
• Lingua: Inglese
• ISBN 10: 0813821266
• ISBN 13: 9780813821269
• Rilegatura: Gebunden
• Condizione: New

Descrizione articolo

Riassunto

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 meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats.

Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

Informazioni sull?autore

Steven C. Ricke, 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

Ellen J. Van Loo, Doctoral Researcher, Department of Agricultural Economics, Ghent University, Ghent, Belgium

Michael G. Johnson, Emeritus Professor, Food Microbiology & Safety, Food Science Department, Division of Agriculture, University of Arkansas

Corliss A. O’Bryan, Post Doctoral Research Associate, Food Science Department, Division of Agriculture, University of Arkansas