Organic Meat Production and Processing
Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, Corliss A. O'BryanOrganic 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. Johnson
Chapter 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. Crandall
Chapter 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. Mirus
Chapter 4 Organic Meat Production in Europe: Market and Regulation (pages 53–66): Simona Naspetti and Raffaele Zanoli
Chapter 5 Organic Meat Marketing (pages 67–85): Ellen J. Van Loo, Vincenzina Caputo, Rodolfo M. Nayga, Maurizio Canavari and Steven C. Ricke
Chapter 6 Health and Welfare of Organic Livestock and Its Challenges (pages 87–112): Albert Sundrum
Chapter 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 Kim
Chapter 8 Genetics of Poultry Meat Production in Organic Systems (pages 137–145): Poul Sorensen
Chapter 9 Organic Meat By?Products for Affiliated Food Industries (pages 147–156): Claudia S. Dunkley, Dave Carter and Kingsley Dunkley
Chapter 10 Organic Animal Nutrition and Feed Supplementations (pages 157–175): Vesela I. Chalova and Steven C. Ricke
Chapter 11 Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals (pages 177–197): Ivan Manolov and Christina Yancheva
Chapter 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. Ricke
Chapter 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?Lara
Chapter 14 Nutritional Value of Organic Meat and Potential Human Health Response (pages 239–255): Ewa Rembialkowska and Maciej Badowski
Chapter 15 Sensory Assessment of Organic Meats (pages 257–274): Lydia J. Rice and Jean?Francois Meullenet
Chapter 16 Chemical Residues in Organic Meats Compared to Conventional Meats (pages 275–284): Sergio Ghidini, Emanuela Zanardi, Mauro Conter and Adriana Ianieri
Chapter 17 Prevalence of Food?Borne Pathogens in Organic Beef (pages 285–299): Megan E. Jacob, J. Trent Fox and T. G. Nagaraja
Chapter 18 Incidence of Food?Borne Pathogens in Organic Swine (pages 301–313): Marcos H. Rostagno and Paul D. Ebner
Chapter 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. Ricke
Chapter 20 Probiotics as Pathogen Control Agents for Organic Meat Production (pages 329–349): Gregory R. Siragusa and Steven C. Ricke
Chapter 21 Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives (pages 351–378): Jacqueline Jacob and Anthony Pescatore
Chapter 22 Prebiotics (pages 379–405): Jacqueline Jacob and Anthony Pescatore
Chapter 23 Bacteriophages for Potential Food Safety Applications in Organic Meat Production (pages 407–424): Steven C. Ricke, Paul Hererra and Debabrata Biswas
Chapter 24 The Future of Organic Meats (pages 425–430): Ellen J. Van Loo, Steven C. Ricke, Corliss A. O'bryan and Michael G. Johnson