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.
Über den 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
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