Organic Meat Production and Processing

ISBN 10: 0813821266 / ISBN 13: 9780813821269

Edité par Wiley-Blackwell, 2012

A propos de cet article

Like New.

N° de réf. du vendeur ERICA80008138212666

Détails bibliographiques

• Titre: Organic Meat Production and Processing
• Éditeur: Wiley-Blackwell
• Date de parution: 2012
• Langue: anglais
• ISBN à 10 chiffres: 0813821266
• ISBN à 13 chiffres: 9780813821269
• Reliure: Hardcover
• État de l'article: Like New
• Type de livre: book

A propos de ce titre

Synopsis

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.

À propos de l?auteur

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