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Produktbild: Organic Meat Production and Processing

Organic Meat Production and Processing

Aus der Reihe Institute of Food Technologists Series

267,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.05.2012

Herausgeber

Steven C. Ricke + weitere

Verlag

John Wiley & Sons Inc

Seitenzahl

464

Maße (L/B/H)

24,6/17,5/2,5 cm

Gewicht

1043 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-0-8138-2126-9

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.05.2012

Herausgeber

Verlag

John Wiley & Sons Inc

Seitenzahl

464

Maße (L/B/H)

24,6/17,5/2,5 cm

Gewicht

1043 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-0-8138-2126-9

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: GPSR Kontakt

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  • Produktbild: Organic Meat Production and Processing
  • 1. Historical and current perspectives on organic meat production
     
    Section I: Economics, market and regulatory issues
     
    2. Organic meat operations in the United States
     
    3. Regulatory issues in domestically raised and imported organic meats in the U.S.
     
    4. Organic meat production in Europe: market and regulation
     
    5. Organic meat marketing
     
    Section II: Management issues for organically raised and processed meat animals
     
    6. Health and welfare of organic livestock and its challenges
     
    7. Environmental impact and life cycle analysis of organic meat production and processing
     
    8. Genetics of poultry meat production in organic systems
     
    9. Organic meat byproducts for affiliated food industries
     
    10. Organic animal nutrition and feed supplementations
     
    11. Production of forage crops suitable for feeding organically raised meat animals
     
    Section III: Processing, sensory and human health aspects of organic meats
     
    12. Slaughter options for organic meat producers in the US
     
    13. Alternatives to traditional antimicrobials for organically processed meat and poultry
     
    14. Nutritional value of organic meat and potential human health response
     
    15. Sensory assessment of organic meats
     
    16. Chemical residues in organic meats compared to conventional meats
     
    Section IV: The current food safety status of organic meats
     
    17. Incidence of foodborne pathogens in organic beef
     
    18. Incidence of foodborne pathogens in organic swine
     
    19. Foodborne pathogen occurrence in organically raised poultry

    Section V: Pre-harvest control measures for assuring the safety of organic meats
     
    20. Probiotics as preharvest control agents for organic meat production
     
    21. Gut health and organic acids, antimicrobial peptides and botanicals as natural feed additives
     
    22. Prebiotics
     
    23. Bacteriophages as preharvest control agents for organic meat production

    24. The future of organic meats