Organic Meat Production And Processing

Ideal for veterinarians, veterinary students, and technicians, this comprehensive eBook explores the critical intersection of animal health and sustainable organic meat systems. You will master essential topics including organic certification standards, humane handling protocols, and safe processing techniques that uphold both animal welfare and food quality. Whether you are advising producers or expanding your clinical expertise, this resource delivers actionable knowledge you can apply immediately. Instant digital download — start reading immediately.

Table of Contents

• Contents (p.9)
• 1 Historical and Current Perspectives on Organic Meat Production (p.21)
• References (p.28)
• 2 Organic Meat Operations in the United States (p.33)
• References (p.40)
• 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States (p.43)
• References (p.71)
• 4 Organic Meat Production in Europe: Market and Regulation (p.73)
• References (p.86)
• 5 Organic Meat Marketing (p.87)
• References (p.101)
• 6 Health and Welfare of Organic Livestock and Its Challenges (p.109)
• References (p.128)
• 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing (p.133)
• References (p.154)
• 8 Genetics of Poultry Meat Production in Organic Systems (p.157)
• References (p.164)
• 9 Organic Meat By-Products for Affiliated Food Industries (p.167)
• References (p.175)
• 10 Organic Animal Nutrition and Feed Supplementations (p.177)
• References (p.189)
• 11 Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals (p.197)
• References (p.212)
• 12 Slaughter Options for Organic Meat Producers in the United States (p.221)
• References (p.228)
• 13 Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry (p.231)
• References (p.250)
• 14 Nutritional Value of Organic Meat and Potential Human Health Response (p.259)
• References (p.272)
• 15 Sensory Assessment of Organic Meats (p.277)
• References (p.290)
• Appendix A Minimum number of assessment in a triangle test (p.293)
• Appendix B Critical number of correct response in a triangle test (entries are xa,n) (p.294)
• 16 Chemical Residues in Organic Meats Compared to Conventional Meats (p.295)
• References (p.303)
• 17 Prevalence of Food-Borne Pathogens in Organic Beef (p.307)
• References (p.316)
• 18 Incidence of Food-Borne Pathogens in Organic Swine (p.321)
• References (p.344)
• 19 Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry (p.335)
• References (p.344)
• 20 Probiotics as Pathogen Control Agents for Organic Meat Production (p.351)
• References (p.363)
• 21 Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives (p.371)
• References (p.390)
• 22 Prebiotics (p.399)
• References (p.419)
• 23 Bacteriophages for Potential Food Safety Applications in Organic Meat Production (p.427)
• References (p.439)
• 24 The Future of Organic Meats (p.445)
• References (p.449)
• Index (p.451)
• ... and 16 more chapters

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