{"product_id":"organic-meat-production-and-processing","title":"Organic Meat Production And Processing","description":"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.\n\n\u003ch3\u003eTable of Contents\u003c\/h3\u003e\n\u003cdiv class=\"gvc-locked-preview\"\u003e\n  \u003cdiv class=\"gvc-locked-icon\"\u003e🔒\u003c\/div\u003e\n  \u003ch3\u003eSample Preview\u003c\/h3\u003e\n  \u003cp\u003eThe full PDF is available after purchase. Instant download. Lifetime access. Read on any device.\u003c\/p\u003e\n  \u003cp class=\"gvc-locked-meta\"\u003eTrusted by 4,000+ veterinary professionals worldwide.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cul\u003e\n  \u003cli\u003eContents (p.9)\u003c\/li\u003e\n  \u003cli\u003e1 Historical and Current Perspectives on Organic Meat Production (p.21)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.28)\u003c\/li\u003e\n  \u003cli\u003e2 Organic Meat Operations in the United States (p.33)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.40)\u003c\/li\u003e\n  \u003cli\u003e3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States (p.43)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.71)\u003c\/li\u003e\n  \u003cli\u003e4 Organic Meat Production in Europe: Market and Regulation (p.73)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.86)\u003c\/li\u003e\n  \u003cli\u003e5 Organic Meat Marketing (p.87)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.101)\u003c\/li\u003e\n  \u003cli\u003e6 Health and Welfare of Organic Livestock and Its Challenges (p.109)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.128)\u003c\/li\u003e\n  \u003cli\u003e7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing (p.133)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.154)\u003c\/li\u003e\n  \u003cli\u003e8 Genetics of Poultry Meat Production in Organic Systems (p.157)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.164)\u003c\/li\u003e\n  \u003cli\u003e9 Organic Meat By-Products for Affiliated Food Industries (p.167)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.175)\u003c\/li\u003e\n  \u003cli\u003e10 Organic Animal Nutrition and Feed Supplementations (p.177)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.189)\u003c\/li\u003e\n  \u003cli\u003e11 Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals (p.197)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.212)\u003c\/li\u003e\n  \u003cli\u003e12 Slaughter Options for Organic Meat Producers in the United States (p.221)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.228)\u003c\/li\u003e\n  \u003cli\u003e13 Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry (p.231)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.250)\u003c\/li\u003e\n  \u003cli\u003e14 Nutritional Value of Organic Meat and Potential Human Health Response (p.259)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.272)\u003c\/li\u003e\n  \u003cli\u003e15 Sensory Assessment of Organic Meats (p.277)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.290)\u003c\/li\u003e\n  \u003cli\u003eAppendix A Minimum number of assessment in a triangle test (p.293)\u003c\/li\u003e\n  \u003cli\u003eAppendix B Critical number of correct response in a triangle test (entries are xa,n) (p.294)\u003c\/li\u003e\n  \u003cli\u003e16 Chemical Residues in Organic Meats Compared to Conventional Meats (p.295)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.303)\u003c\/li\u003e\n  \u003cli\u003e17 Prevalence of Food-Borne Pathogens in Organic Beef (p.307)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.316)\u003c\/li\u003e\n  \u003cli\u003e18 Incidence of Food-Borne Pathogens in Organic Swine (p.321)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.344)\u003c\/li\u003e\n  \u003cli\u003e19 Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry (p.335)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.344)\u003c\/li\u003e\n  \u003cli\u003e20 Probiotics as Pathogen Control Agents for Organic Meat Production (p.351)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.363)\u003c\/li\u003e\n  \u003cli\u003e21 Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives (p.371)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.390)\u003c\/li\u003e\n  \u003cli\u003e22 Prebiotics (p.399)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.419)\u003c\/li\u003e\n  \u003cli\u003e23 Bacteriophages for Potential Food Safety Applications in Organic Meat Production (p.427)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.439)\u003c\/li\u003e\n  \u003cli\u003e24 The Future of Organic Meats (p.445)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.449)\u003c\/li\u003e\n  \u003cli\u003eIndex (p.451)\u003c\/li\u003e\n  \u003cli\u003e\u003cem\u003e... and 16 more chapters\u003c\/em\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\n\u003cdiv style=\"margin:20px 0;\"\u003e\n\u003ch3\u003ePreview This Book (First 20 Pages)\u003c\/h3\u003e\n\n\u003cp style=\"font-size:12px;color:#666;margin-top:4px;\"\u003eScroll through the preview above to see the first 20 pages of this book.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e🔗 Download Link:\u003c\/strong\u003e \u003c\/p\u003e","brand":"Global Vet \u0026 Co","offers":[{"title":"Default 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