Poultry Products Processing, An Industry Guide

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Table of Contents

• Contents (p.6)
• 1 Introduction (p.20)
• 2 Overview of zoonotic hazards associated with pigs (p.21)
• 3 Classical zoonoses: leptospirosis, brucellosis and tuberculosis (p.23)
• 4 Emerging zoonoses: influenza A viruses and Streptococcus suis (p.29)
• 5 Emerging zoonoses: livestock-associated Staphylococcus aureus (p.33)
• 6 Emerging zoonoses: hepatitis E and novel paramyxoviruses (p.35)
• 7 Foodborne pathogens (p.38)
• 8 Summary (p.43)
• 9 Where to look for further information (p.43)
• 10 References (p.43)
• 1 Introduction (p.56)
• 2 The production system (p.57)
• 3 Surveillance and monitoring (p.58)
• 4 Feed (p.58)
• 5 The environment (p.60)
• 6 Replacement animals (p.60)
• 7 Finisher herds (p.61)
• 8 Vaccination as a reduction strategy (p.61)
• 9 The slaughterhouse (p.61)
• 10 Salmonella reduction in Danish pig and pork production: a case story (p.63)
• 11 Conclusion (p.65)
• 12 Where to look for further information (p.66)
• 13 References (p.66)
• 1 Introduction (p.68)
• 2 Historical background (p.69)
• 3 Unintended consequences of antibiotic use (p.69)
• 4 Changes in antibiotic use and availability (p.71)
• 5 Antibiotic alternatives (p.72)
• 6 Case study: phage therapy (p.76)
• 7 Future trends and conclusion (p.78)
• 8 Where to look for further information (p.78)
• 9 References (p.79)
• 1 Introduction (p.84)
• 2 Human food safety evaluation of new animal drugs (p.85)
• 3 Human food safety evaluation of carcinogens (p.90)
• 4 Violative residues exceeding established tolerances (p.91)
• 5 Future trends: judicious use of medically important antimicrobial drugs in food-producing animals (p.92)
• 6 Where to find further information (p.92)
• 7 References (p.93)
• 1 Introduction (p.98)
• 2 Issues/challenges for control of pig meat quality (p.100)
• 3 Influencing factors for the challenges (p.106)
• 4 Recommendations for overcoming challenges (p.117)
• 5 Case study: pork quality in Australia (p.120)
• 6 Conclusion and future trends (p.125)
• 7 Where to look for further information (p.126)
• 8 References (p.126)
• 1 Introduction (p.136)
• 2 Essential aroma compounds and processing effects (p.137)
• 3 Bacon (p.141)
• 4 Sausage (p.149)
• 5 Ham (p.153)
• 6 Conclusion (p.158)
• 7 Where to look for further information (p.160)
• 8 References (p.160)
• 1 Introduction (p.168)
• 2 Physicochemical factors effecting the conversion of muscle to meat (p.169)
• 3 Ante-mortem factors affecting pork colour (p.173)
• 4 Post-mortem factors affecting pork colour (p.176)
• 5 Factors affecting pork texture (p.179)
• 6 Measurement of meat colour and texture (p.180)
• 7 Summary of recent research: assessment of pork colour and texture using imaging technology (p.184)
• 8 Conclusion (p.186)
• 9 Where to look for further information (p.186)
• 10 References (p.187)
• 1 Introduction (p.192)
• 2 Nutritional content of pork (p.193)
• 3 Pork consumption and dietary guidance in the US (p.196)
• 4 Studying the influence of nutrition on human health (p.199)
• 5 Effects of pork consumption on weight control and body composition (p.200)
• 6 Effects of pork consumption on cardiometabolic health (p.203)
• 7 Effects of pork consumption on other indices of human health (p.206)
• 8 Summary and conclusions (p.208)
• 9 Where to look for further information (p.209)
• 10 References (p.209)
• 1 Introduction (p.218)
• 2 Environmental emissions and impacts at farm level: GHG emissions (p.220)
• 3 Environmental emissions and impacts at farm level: emissions to water and air (p.223)
• 4 Environmental emissions and impacts at farm level: pathogenic microbes, antibiotic resistance and pharmaceuticals (p.226)
• 5 Environmental emissions throughout the life cycle (p.228)
• 6 Case studies (p.228)
• 7 Summary and future trends (p.234)
• 8 Where to look for further information (p.235)
• 9 References (p.235)
• 1 Introduction (p.244)
• 2 Nutrition and ammonia emissions (p.245)
• 3 Nutrition and odour emissions (p.251)
• 4 Nutrition and greenhouse gas emissions (p.255)
• 5 Effectiveness of dietary solutions for reduction of gaseous emissions (p.257)
• 6 Conclusion (p.258)
• 7 Future trends (p.258)
• 8 Where to look for further information (p.259)
• 9 References (p.259)
• 1 Introduction (p.266)
• 2 Standards for organic pig production (p.267)
• 3 Current organic production (p.270)
• 4 Animal welfare in organic pig production (p.274)
• 5 Environmental impact of organic pig production (p.278)
• 6 Conclusion (p.282)
• 7 Future trends in research (p.283)
• 8 Where to look for further information (p.283)
• 9 References (p.284)
• Index (p.288)
• ... and 16 more chapters

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