Organic Meat Production and Processing

Name: Organic Meat Production and Processing
Brand: Iowa State University Press
SKU: 9780813821269
Price: 5573 CZK
Availability: InStock

Autor: Steven C. Ricke

Jazyk:

Vazba: Pevná

Vydavatel: Iowa State University Press

Dostupnost: Skladem u dodavatele v malém množství

Odesíláme za 11-15 dnů

5 573 Kč

Consumers purchase organic meats for what they perceive as superior taste, better nutritional value,...

Informace o knize

Autor

Steven C. Ricke

Jazyk

Angličtina

Vazba

Kniha - Pevná

Vydáno

2012

Stránek

464

EAN

9780813821269

ISBN

0813821266

Enbook ID

01398794

Vydavatel

Iowa State University Press

Hmotnost

1038

Rozměry

177 x 251 x 27

Kompletní popis

Consumers purchase organic meats for what they perceive as superior taste, better nutritional value, long-term health benefits, or enhanced product freshness. Many consumers also believe organic meat is safer than conventional, perhaps containing lesser amounts of pesticides or foodborne human pathogens. Organic livestock farming, which is reputed to be environmentally friendly and sustains animals in good health resulting in high quality products, has a defined standard with a greater attention to animal welfare and requiring at least 80 percent of feed grown without pesticides or artificial fertilizers. The higher guarantee of the absence of residue is certain, but the effect of organic farming on qualitative characteristics of the products is unknown. Substantial growth in organic food sales of all categories has occurred in recent years and certified organic food production has evolved into a highly regulated industry in the European Union, the United States, Canada, Japan and many other countries.§Organic Meat Production and Processing examines in detail the challenges of production, processing and food safety of organic meat. The editors and an 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 incidences of food borne 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. This book serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

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Organic Meat Production and Processing

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