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Informationen zum Autor 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 Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis List of Contributors xv 1 Historical and Current Perspectives on Organic Meat Production 1 Ellen J. Van Loo, Steven C. Ricke, Corliss A. O'Bryan, and Michael G. Johnson 1.1 What is organic - definition 1 1.2 History and development of the modern organic food industry 1 1.3 Organic food labels 3 1.4 Organic meat and objectives of this book 8 Acknowledgment 8 References 8 SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES 11 2 Organic Meat Operations in the United States 13 Corliss A. O'Bryan, Ellen J. Van Loo, Steven C. Ricke, and Philip G. Crandall 2.1 Introduction 13 2.2 The market for organic meat in the United States 14 2.3 Production and supply of organic meat in the United States 14 2.4 Future of the US organic meat industry 20 References 20 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States 23 Harrison M. Pittman, Kerri C. Boling, and Shannon J. Mirus 3.1 Introduction 23 3.2 The national organic program 24 3.3 Future directions and conclusions 50 References 51 4 Organic Meat Production in Europe: Market and Regulation 53 Simona Naspetti and Raffaele Zanoli 4.1 Introduction 53 4.2 The regulatory framework 53 4.3 Organic animal production: salient features of the new EU regulation 55 4.4 Characteristics of the organic meat industry 56 4.5 Consumer issues 61 4.6 Conclusions 65 References 66 5 Organic Meat Marketing 67 Ellen J. Van Loo, Vincenzina Caputo, Rodolfo M. Nayga, Jr., Maurizio Canavari, and Steven C. Ricke 5.1 Introduction 67 5.2 Consumers' purchasing drivers and deterrents 67 5.3 Economics and price premium 75 5.4 An analysis across organic buyer types and sociodemographic dimensions 78 5.5 Conclusions 80 Acknowledgment 81 References 81 SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSE...
List of contents
1. Historical and current perspectives on organic meat production
Section I: Economics, market and regulatory issues
2. Organic meat operations in the United States
3. Regulatory issues in domestically raised and imported organic meats in the U.S.
4. Organic meat production in Europe: market and regulation
5. Organic meat marketing
Section II: Management issues for organically raised and processed meat animals
6. Health and welfare of organic livestock and its challenges
7. Environmental impact and life cycle analysis of organic meat production and processing
8. Genetics of poultry meat production in organic systems
9. Organic meat byproducts for affiliated food industries
10. Organic animal nutrition and feed supplementations
11. Production of forage crops suitable for feeding organically raised meat animals
Section III: Processing, sensory and human health aspects of organic meats
12. Slaughter options for organic meat producers in the US
13. Alternatives to traditional antimicrobials for organically processed meat and poultry
14. Nutritional value of organic meat and potential human health response
15. Sensory assessment of organic meats
16. Chemical residues in organic meats compared to conventional meats
Section IV: The current food safety status of organic meats
17. Incidence of foodborne pathogens in organic beef
18. Incidence of foodborne pathogens in organic swine
19. Foodborne pathogen occurrence in organically raised poultry
Section V: Pre-harvest control measures for assuring the safety of organic meats
20. Probiotics as preharvest control agents for organic meat production
21. Gut health and organic acids, antimicrobial peptides and botanicals as natural feed additives
22. Prebiotics
23. Bacteriophages as preharvest control agents for organic meat production
24. The future of organic meats
