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Organic Meat Production and Processing: Ricke/Organic Meat Production and Processing by Ricke, Steven C. (editor);Van Loo, Ellen J. (editor);Johnson, Michael G. (editor);O'Bryan, Corliss A. (editor) is a nonfiction available to read on EtoBox.

What is Organic Meat Production and Processing: Ricke/Organic Meat Production and Processing about?

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. 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

Who reads Organic Meat Production and Processing: Ricke/Organic Meat Production and Processing?

Author

Ricke, Steven C. (editor);Van Loo, Ellen J. (editor);Johnson, Michael G. (editor);O'Bryan, Corliss A. (editor)

Publisher

Wiley-Blackwell

Published

2012

Language

EN

ISBN

9781280586705

Category

nonfiction

Subjects

Technology, Science, Social Science