Organic Meat Production and Processing (Repost)

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.Content: Chapter 1 Historical and Current Perspectives on Organic Meat Production (pages 1–9): Ellen J. Van Loo, Steven C. Ricke, Corliss A. O'bryan and Michael G. JohnsonChapter 2 Organic Meat Operations in the United States (pages 11–21): Corliss A. O'bryan, Ellen J. Van Loo, Steven C. Ricke and Philip G. CrandallChapter 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States (pages 23–51): Harrison M. Pittman, Kerri C. Boling and Shannon J. MirusChapter 4 Organic Meat Production in Europe: Market and Regulation (pages 53–66): Simona Naspetti and Raffaele ZanoliChapter 5 Organic Meat Marketing (pages 67–85): Ellen J. Van Loo, Vincenzina Caputo, Rodolfo M. Nayga, Maurizio Canavari and Steven C. RickeChapter 6 Health and Welfare of Organic Livestock and Its Challenges (pages 87–112): Albert SundrumChapter 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing (pages 113–136): Cesare Castellini, Antonio Boggia, Luisa Paolotti, Greg J. Thoma and Dae?soo KimChapter 8 Genetics of Poultry Meat Production in Organic Systems (pages 137–145): Poul SorensenChapter 9 Organic Meat By?Products for Affiliated Food Industries (pages 147–156): Claudia S. Dunkley, Dave Carter and Kingsley DunkleyChapter 10 Organic Animal Nutrition and Feed Supplementations (pages 157–175): Vesela I. Chalova and Steven C. RickeChapter 11 Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals (pages 177–197): Ivan Manolov and Christina YanchevaChapter 12 Slaughter Options for Organic Meat Producers in the United States (pages 199–209): Corliss A. O'bryan, Kristen E. Gibson, Philip G. Crandall and Steven C. RickeChapter 13 Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry (pages 211–237): Matthew Taylor, Rolf Joerger, Enrique Palou, Aurelio Lopez?Malo, Raul Avila?Sosa and Thelma Calix?LaraChapter 14 Nutritional Value of Organic Meat and Potential Human Health Response (pages 239–255): Ewa Rembialkowska and Maciej BadowskiChapter 15 Sensory Assessment of Organic Meats (pages 257–274): Lydia J. Rice and Jean?Francois MeullenetChapter 16 Chemical Residues in Organic Meats Compared to Conventional Meats (pages 275–284): Sergio Ghidini, Emanuela Zanardi, Mauro Conter and Adriana IanieriChapter 17 Prevalence of Food?Borne Pathogens in Organic Beef (pages 285–299): Megan E. Jacob, J. Trent Fox and T. G. NagarajaChapter 18 Incidence of Food?Borne Pathogens in Organic Swine (pages 301–313): Marcos H. Rostagno and Paul D. EbnerChapter 19 Food?borne Pathogen Occurrence in Organically and Naturally Raised Poultry (pages 315–328): Ellen J. Van Loo, Sherry N. Melendez, Irene B. Hanning and Steven C. RickeChapter 20 Probiotics as Pathogen Control Agents for Organic Meat Production (pages 329–349): Gregory R. Siragusa and Steven C. RickeChapter 21 Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives (pages 351–378): Jacqueline Jacob and Anthony PescatoreChapter 22 Prebiotics (pages 379–405): Jacqueline Jacob and Anthony PescatoreChapter 23 Bacteriophages for Potential Food Safety Applications in Organic Meat Production (pages 407–424): Steven C. Ricke, Paul Hererra and Debabrata BiswasChapter 24 The Future of Organic Meats (pages 425–430): Ellen J. Van Loo, Steven C. Ricke, Corliss A. O'bryan and Michael G. Johnson