Lavoisier S.A.S.
14 rue de Provigny
94236 Cachan cedex
FRANCE

Heures d'ouverture 08h30-12h30/13h30-17h30
Tél.: +33 (0)1 47 40 67 00
Fax: +33 (0)1 47 40 67 02


Url canonique : www.lavoisier.fr/livre/productions-animales/organic-meat-production-and-processing/ricke/descriptif_1635287
Url courte ou permalien : www.lavoisier.fr/livre/notice.asp?ouvrage=1635287

Organic meat production and processing

Langue : Anglais

Auteur :

Couverture de l’ouvrage Organic meat production and processing
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.
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.

Date de parution :

Ouvrage de 444 p.

21x30 cm

Disponible chez l'éditeur (délai d'approvisionnement : 12 jours).

Prix indicatif 252,56 €

Ajouter au panier
En continuant à naviguer, vous autorisez Lavoisier à déposer des cookies à des fins de mesure d'audience. Pour en savoir plus et paramétrer les cookies, rendez-vous sur la page Confidentialité & Sécurité.
FERMER