Organic Meat Production And Processing

Author : Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan
Publisher : John Wiley & Sons
Page : 465 pages
File Size : 44,5 Mb
Release : 2012-05-01
Category : Technology & Engineering
ISBN : 9780813821269

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Organic Meat Production and Processing by Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan Pdf

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.

Author : Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan
Publisher : John Wiley & Sons
Page : 465 pages
File Size : 42,6 Mb
Release : 2012-02-08
Category : Technology & Engineering
ISBN : 9781118229231

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Organic Meat Production and Processing by Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan Pdf

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.

Author : S. Wright
Publisher : Springer Science & Business Media
Page : 218 pages
File Size : 42,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521075

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Handbook of Organic Food Processing and Production by S. Wright Pdf

The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. The book shows how a company can process organic foods, emphasising economic and legal considerations. The authors have been selected for their extensive 'hands-on' experience of organic food processing. By demystifying the processing of organic foods this book will encourage those from outside the current organic food industry to become involved. An initial introduction to organic food is followed by a review of organic legislation (chapter 2) and the organic certification process (chapter 3). The following six chapters cover the major organic commodity groups: Fruit and Vegetables, Cereal Products, Meat and Meat Products, Dairy Products, Other Processed Foods and Alcoholic Drinks. Chapter 10 is devoted to developments in the USA. Finally there is an extensive directory, giving details of the major players and organic organisations throughout the world. The book will appeal to technical and marketing personnel in organic food and drink processing companies, as well as their counterparts in companies who want to become involved. Other people who will find this book of interest include retailers who sell organic foods; farmers who grow organic crops; lecturers and students of Food Science and Food Tech nology; lecturers and students of Agriculture; and anyone who wants an introduction to this rapidly developing sector of the food industry.

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 274 pages
File Size : 52,5 Mb
Release : 2018-10-29
Category : Medical
ISBN : 9780128156889

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Sustainable Meat Production and Processing by Charis M. Galanakis Pdf

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Author : José Manuel Lorenzo,Paulo E. S. Munekata,Francisco J. Barba,Fidel Toldrá
Publisher : Springer
Page : 416 pages
File Size : 48,6 Mb
Release : 2019-01-31
Category : Technology & Engineering
ISBN : 9783030054847

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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet by José Manuel Lorenzo,Paulo E. S. Munekata,Francisco J. Barba,Fidel Toldrá Pdf

This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing.

Author : A. T. Chamberlain,J. M. Walsingham,Barbara A. Stark
Publisher : Scholium International
Page : 100 pages
File Size : 42,9 Mb
Release : 1989
Category : Animal nutrition
ISBN : WISC:89030573273

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Organic Meat Production in the 90's by A. T. Chamberlain,J. M. Walsingham,Barbara A. Stark Pdf

Author : Steven C. Ricke
Publisher : Burleigh Dodds Science Publishing
Page : 503 pages
File Size : 52,9 Mb
Release : 2017-01-01
Category : Technology & Engineering
ISBN : 9781786760647

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Achieving sustainable production of poultry meat Volume 1 by Steven C. Ricke Pdf

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

Author : J. D. Wood
Publisher : Nottingham University Press
Page : 227 pages
File Size : 55,6 Mb
Release : 2011-04-01
Category : Technology & Engineering
ISBN : 9781907284779

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Nutrition and Climate Change by J. D. Wood Pdf

Meat production and consumption are increasing around the world and yet meat is criticised on the basis of its effects on human health and its damaging effects on the environment. This book summarises the latest information on the nutritional value of meat, its role in human health and its contributions to greenhouse gas emissions. New production systems which will improve the nutritional value of meat and increase the efficiency of meat production, thereby minimising harmful effects on the environment, are discussed. The role of meat as a source of the valuable n-3 polyunsaturated fatty acids is considered and the case for organic meat production is made. Chapters consider the factors affecting the demand for meat and the challenges facing legislators in the areas of climate change, nutrition and sustainability of meat production. Finally, the increasing importance of international trade in meat and the need for a global response on nutrition and climate change issues are considered.

Author : Dennis A. Cardoza
Publisher : DIANE Publishing
Page : 178 pages
File Size : 45,9 Mb
Release : 2010-04
Category : Electronic
ISBN : 9781437922400

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Review of Economic Impacts of Organic Production, Processing, and Marketing of Organic Agricultural Products by Dennis A. Cardoza Pdf

Author : V. P. Singh,Neelam Sachan
Publisher : New India Publishing
Page : 310 pages
File Size : 53,9 Mb
Release : 2011-09-02
Category : Meat industry and trade
ISBN : 9380235550

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Principles of Meat Technology by V. P. Singh,Neelam Sachan Pdf

The book entitled "Principles of Meat Technology" has been designed keeping in mind the recent course-curriculum of the Veterinary Council of India. All the topics included in VCI syllabus for Meat Science subject have been illustrated and discussed in detail. The reference material and current scientific information on the subject will be of interest to the meat processing industry and persons having some stakes in this subject. This book is broadly covering fresh meat and aquatic foods, their processing, preservation, packaging, standards and biotechnological applications in this specialized field. Livestock Products Technology is a new subject for veterinary professionals. Understanding of this subject particularly product's quality, handling and processing is not as easy as it seems. So the efforts put in the book in form of material, scientific facts and language will help in understanding the meat science to the students of veterinary science, food science and technology, fish technology, meat technologists, academicians of this field, technicians engaged and the processors of animals and fish products.

Author : Robert Paarlberg
Publisher : Vintage
Page : 369 pages
File Size : 55,8 Mb
Release : 2022-03-08
Category : Health & Fitness
ISBN : 9780525566816

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Resetting the Table by Robert Paarlberg Pdf

A bold, science-based corrective to the groundswell of misinformation about food and how it's produced, examining in detail local and organic food, food companies, nutrition labeling, ethical treatment of animals, environmental impact, and every other aspect from farm to table. Consumers want to know more about their food—including the farm from which it came, the chemicals used to grow it, its nutritional value, how the animals were treated, and the costs to the environment. They are being told that buying organic foods, unprocessed and sourced from small local farms, is the most healthful and sustainable option. But what if we’re wrong? In Resetting the Table, Robert Paarlberg reviews the evidence and finds abundant reason to disagree. He delineates the ways in which global food markets have in fact improved our diet, and how "industrial" farming has recently turned green, thanks to GPS-guided precision methods that cut energy use and chemical pollution. He makes clear that America's serious obesity crisis does not come from farms, or from food deserts, but instead from "food swamps" created by food companies, retailers, and restaurant chains. And he explains how, though animal welfare is lagging behind, progress can be made through continued advocacy, more progressive regulations, and perhaps plant-based imitation meat. He finds solutions that can make sense for farmers and consumers alike and provides a road map through the rapidly changing worlds of food and farming, laying out a practical path to bring the two together.

Author : Maurizio Canavari,Kent D. Olson
Publisher : Springer Science & Business Media
Page : 200 pages
File Size : 44,9 Mb
Release : 2007-12-31
Category : Technology & Engineering
ISBN : 9780387395821

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Organic Food by Maurizio Canavari,Kent D. Olson Pdf

The book gives an overview of the organic food sector, both in Italy and in the US. It covers economic issues raised by organic farming, taking into account the consumer's needs but also the managerial and budget constraints experienced by the farmers. The book also details how agricultural economists perform analyses dealing with organic produce at different points in the supply chain.

Author : Fidel Toldra
Publisher : Woodhead Publishing
Page : 892 pages
File Size : 47,5 Mb
Release : 2022-08-26
Category : Technology & Engineering
ISBN : 9780323984539

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Lawrie's Meat Science by Fidel Toldra Pdf

Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered. Includes new information on improved added value of meat by-products for increased sustainability Presents best practices sustainable animal production and meat processing Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities

Author : Enda J. Cummins,James G. Lyng
Publisher : John Wiley & Sons
Page : 451 pages
File Size : 48,7 Mb
Release : 2016-12-19
Category : Technology & Engineering
ISBN : 9781118350683

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Emerging Technologies in Meat Processing by Enda J. Cummins,James G. Lyng Pdf

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Author : Rachel Lynette
Publisher : Capstone Classroom
Page : 50 pages
File Size : 51,8 Mb
Release : 2012-07
Category : Juvenile Nonfiction
ISBN : 9781432964177

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Producing Meat by Rachel Lynette Pdf

Discusses animal farming, how each product is processed, and the influence of technology on the industry.