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Organic Meat Production and Processing

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Organic Meat Production and Processing

Michael G. Johnson, Corliss A. O'bryan, Steven C. Ricke, Ellen J. Van Loo

Wiley-Blackwell
Collection: Institute of Food Technologists Series
Publication date : 2012-02-08

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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.

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About the book

Author

Michael G. Johnson , Corliss A. O'Bryan , Steven C. Ricke , Ellen J. Van Loo

Imprint

Wiley-Blackwell

Collection

Institute of Food Technologists Series

Publication date

2012-02-08

Pages

464 pages

Print ISBN

9780813821269

Language

English

Ebook informations

EAN PDF

9781118229224

Price

£212.00

Copy count 0

Print count 464

File size 9748 Ko

Informations accessibility

EAN EPUB

9781118229231

Price

£212.00

Copy count 0

Print count 464

File size 2867 Ko

Informations accessibility

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About author(s)

Michael G. Johnson

Corliss A. O'Bryan

Steven C. Ricke

Ellen J. Van Loo

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