LEADER 05909nam 2200853Ia 450 001 9910816489503321 005 20240514073526.0 010 $a1-280-58670-2 010 $a9786613616531 010 $a1-118-22917-7 010 $a1-118-22908-8 010 $a1-118-22922-3 035 $a(CKB)2670000000152873 035 $a(EBL)821886 035 $a(OCoLC)779140518 035 $a(SSID)ssj0000624322 035 $a(PQKBManifestationID)11926414 035 $a(PQKBTitleCode)TC0000624322 035 $a(PQKBWorkID)10665602 035 $a(PQKB)11030361 035 $a(MiAaPQ)EBC821886 035 $a(Au-PeEL)EBL821886 035 $a(CaPaEBR)ebr10538622 035 $a(CaONFJC)MIL361653 035 $a(EXLCZ)992670000000152873 100 $a20111018d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aOrganic meat production and processing /$fedited by Steven C. Ricke ... [et al.] 205 $a1st ed. 210 $aHoboken, NJ $cJohn Wiley and Sons$d2012 215 $a1 online resource (466 p.) 225 0 $aInstitute of food technologist series 300 $aDescription based upon print version of record. 311 $a0-8138-2126-6 320 $aIncludes bibliographical references and index. 327 $aOrganic 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 327 $a2.4 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 327 $a5.2 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 327 $a6.5 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 327 $aReferences8 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 327 $a9.4 Current regulations regarding the pet-food industry 330 $aOrganic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other org 410 0$aInstitute of Food Technologists Series 606 $aMeat industry and trade 606 $aMeat industry and trade$zUnited States 606 $aNatural foods industry 606 $aMeat hygiene 606 $aNatural foods 606 $aProcessed foods 606 $aAnimal industry 606 $aPacking-houses 606 $aAnimal biotechnology 615 0$aMeat industry and trade. 615 0$aMeat industry and trade 615 0$aNatural foods industry. 615 0$aMeat hygiene. 615 0$aNatural foods. 615 0$aProcessed foods. 615 0$aAnimal industry. 615 0$aPacking-houses. 615 0$aAnimal biotechnology. 676 $a363.19/29 701 $aRicke$b Steven C.$f1957-$01432884 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910816489503321 996 $aOrganic meat production and processing$94077390 997 $aUNINA