Organic Meat Production and Processing

Steven C. Ricke; Ellen J. Van Loo; Michael G. Johnson; Corliss A. O'Bryan

doi:10.1002/9781118229088

Organic Meat Production and Processing

Steven C. Ricke^* (Editor), Ellen J. Van Loo (Editor), Michael G. Johnson (Editor), Corliss A. O'Bryan (Editor)

^*Corresponding author for this work

Research output: Book/Report › Book editing › Academic

17 Citations (Scopus)

Abstract

Organic 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 organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

Original language	English
Publisher	Wiley
ISBN (Electronic)	9781118229088
ISBN (Print)	9780813821269
DOIs	https://doi.org/10.1002/9781118229088
Publication status	Published - 20 Feb 2012
Externally published	Yes

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1002/9781118229088

17 Citations
4 Chapter

Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry
Van Loo, E. J., Melendez, S. N., Hanning, I. B. & Ricke, S. C., 20 Feb 2012, Organic Meat Production and Processing. Ricke, S. C., Van Loo, E. J., Johnson, M. G. & O'Bryan, C. A. (eds.). Wiley, p. 315-328 14 p.
Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review
4 Citations (Scopus)
Historical and Current Perspectives on Organic Meat Production
Van Loo, E. J., Ricke, S. C., O'bryan, C. A. & Johnson, M. G., 20 Feb 2012, Organic Meat Production and Processing. Ricke, S. C., van Loo, E. J., Johnson, M. G. & O'Bryan, C. A. (eds.). Wiley, p. 1-9 9 p.
Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review
3 Citations (Scopus)
Organic Meat Operations in the United States
O'bryan, C. A., Van Loo, E. J., Ricke, S. C. & Crandall, P. G., 20 Feb 2012, Organic Meat Production and Processing. Ricke, S. C., Van Loo, E. J., Johnson, M. G. & O'Bryan, C. A. (eds.). Wiley, p. 11-21 11 p.
Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review
1 Citation (Scopus)

Cite this

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title = "Organic Meat Production and Processing",

abstract = "Organic 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 organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.",

editor = "Ricke, {Steven C.} and {Van Loo}, {Ellen J.} and Johnson, {Michael G.} and O'Bryan, {Corliss A.}",

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N2 - Organic 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 organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

AB - Organic 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 organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

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M3 - Book editing

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BT - Organic Meat Production and Processing

PB - Wiley

ER -

Organic Meat Production and Processing

Abstract

UN SDGs

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Research output

Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry

Historical and Current Perspectives on Organic Meat Production

Organic Meat Operations in the United States

Cite this