Ricke / Van Loo / Johnson Organic Meat Production and Processing

1. Auflage 2012
ISBN: 978-1-118-22922-4
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 464 Seiten, E-Book

Reihe: Institute of Food Technologists Series

Organic Meat Production and Processing describes thechallenges of production, processing and food safety of organicmeat. The editors and international collection of authors explorethe trends in organic meats and how the meat industry is impacted.Commencing with chapters on the economics, market and regulatoryaspects of organic meats, coverage then extends to managementissues 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 concludesby describing pre-harvest control measures for assuring the safetyof organic meats.

Organic Meat Production and Processing serves as a uniqueresource for fully understanding the current and potential issuesassociated with organic meats.

Autoren/Hrsg.

Ricke, Steven C.

Van Loo, Ellen J.

Johnson, Michael G.

O'Bryan, Corliss A.

Über Autor(innen)

Steven C. Ricke, Professor and Wray Endowed Chair in FoodSafety and Director of the Center for Food Safety, Food ScienceDepartment, Division of Agriculture, University of Arkansas,Fayetteville, USA
Ellen J. Van Loo, Doctoral Researcher, Department ofAgricultural 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 ResearchAssociate, Food Science Department, Division of Agriculture,University of Arkansas