The Resource Organic meat production and processing, edited by Steven C. Ricke ... [et al.]

Organic meat production and processing, edited by Steven C. Ricke ... [et al.]

Label
Organic meat production and processing
Title
Organic meat production and processing
Statement of responsibility
edited by Steven C. Ricke ... [et al.]
Creator
Subject
Language
eng
Summary
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 me
Cataloging source
NLGGC
Dewey number
664.9
Government publication
unknown if item is government publication
Index
no index present
LC call number
TS1970
LC item number
.O74 2012
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Institute of food technologist series
Label
Organic meat production and processing, edited by Steven C. Ricke ... [et al.]
Publication
Note
9.4 Current regulations regarding the pet-food industry
Bibliography note
References8 Genetics of Poultry Meat Production in Organic Systems; 8.1 Introduction; 8.2 The growth; 8.3 Adaptation to outdoor facilities; 8.4 Concentration and/or quality of nutrients fed to the organically grown chicken; 8.5 The parent stock should be organically kept-perhaps?; 8.6 Where to buy genetic material, or is it necessary to breed for organically grown chickens?; 8.7 Dual purpose or specialised breeds; 8.8 Conclusion; References; 9 Organic Meat By-Products for Affiliated Food Industries; 9.1 Introduction; 9.2 Meat by-products; 9.3 Marketing organic by-products
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • 2.4 Future of the US organic meat industryReferences; 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States; 3.1 Introduction; 3.2 The national organic program; 3.3 Future directions and conclusions; References; 4 Organic Meat Production in Europe: Market and Regulation; 4.1 Introduction; 4.2 The regulatory framework; 4.3 Organic animal production: salient features of the new EU regulation; 4.4 Characteristics of the organic meat industry; 4.5 Consumer issues; 4.6 Conclusions; References; 5 Organic Meat Marketing; 5.1 Introduction
  • 5.2 Consumers' purchasing drivers and deterrents5.3 Economics and price premium; 5.4 An analysis across organic buyer types and sociodemographic dimensions; 5.5 Conclusions; Acknowledgment; References; SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS; 6 Health and Welfare of Organic Livestock and Its Challenges; 6.1 Introduction; 6.2 Characteristics of organic livestock farming; 6.3 Implications of living conditions on animal health and welfare; 6.4 Heterogeneity of living conditions between organic farms
  • 6.5 Status of animal health and welfare in organic farming6.6 Different perspectives; 6.7 Inconsistencies and cognitive dissonances; 6.8 Challenges; 6.9 New approach; References; 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing; 7.1 Organic meat and environmental impacts; 7.2 The life cycle assessment method; 7.3 Case study-environmental impact evaluation of poultry production systems, by means of LCA: comparison among conventional, organic, and organic-plus; 7.4 Case study-national scan-level carbon footprint for US swine production; 7.5 Conclusions
  • Organic Meat Production and Processing; Contents; List of Contributors; 1 Historical and Current Perspectives on Organic Meat Production; 1.1 What is organic -- definition; 1.2 History and development of the modern organic food industry; 1.3 Organic food labels; 1.4 Organic meat and objectives of this book; Acknowledgment; References; SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES; 2 Organic Meat Operations in the United States; 2.1 Introduction; 2.2 The market for organic meat in the United States; 2.3 Production and supply of organic meat in the United States
Control code
ocn839336042
Extent
1 online resource (XVIII, 466 pages)
Form of item
online
Isbn
9781118229088
Media category
computer
Media MARC source
rdamedia
Media type code
c
http://library.link/vocab/recordID
.b26247720
Specific material designation
remote
System control number
  • (OCoLC)779140518
  • (OCoLC)839336042
  • pebcs0813821266

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
Processing Feedback ...