Organic Meat Production and ProcessingeBook - 2012
Organic Meat Production and Processing describes thechallenges of production, processing and food safety of organicmeat. The editors and international collection of authors explorethe trends in organic meats and how the meat industry is impacted.Commencing with chapters on the economics, market and regulatoryaspects of organic meats, coverage then extends to managementissues 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 concludesby describing pre-harvest control measures for assuring the safetyof organic meats.
Organic Meat Production and Processing serves as a uniqueresource for fully understanding the current and potential issuesassociated with organic meats.
Publisher: Hoboken, NJ : John Wiley and Sons, 2012.
Characteristics: 1 online resource (xviii, 444 pages).