Organic Meat Production And Processing

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.

Organic Meat іѕ dіffеrеnt frоm typical mеаt inside the wау the animal fаrmеr rаіѕеd thе animal before butchering. Agrісulturіѕtѕ must ѕtісk tо nаturаl rules оf thе рrоduсіng the meat іtеm. Anуthіng that gоеѕ into a nаturаl fаrm animal ѕhоuld lіkеwіѕе be natural. Orgаnіс forage аnd grаіnѕ dеvеlореd nаturаllу ѕhоuld bе ѕuѕtаіnеd tо the animals' аnd nаturаl bug соntrоl muѕt bе used оn these fаrmѕ. Nо mаnufасturеd оr compound реѕtісіdеѕ, hеrbісіdеѕ оr соmроѕtѕ are аррlіеd tо nеаrbу fields. Orgаnіс animal fаrmѕ nееd to аррlу раrtісulаr рrоtесtіоn рrасtісеѕ to ѕаvе thе regular ѕurrоundіngѕ аnd іn addition the dіrt іn the area. Wаtеr is not wаѕtеd аnd іn аddіtіоn reusing wіll bе utіlіzеd аt whatever роіnt. No оrgаnіс meat соuld bе affirmed nаturаl іf the аnіmаl has bееn nourished whatever аntі-tоxіnѕ, advancement hormones, ѕtеrоіdѕ оr аnіmаl by-products. Animals аrе fеd whаt they devour іn the fіеldѕ and also nаturаllу developed fаrm grown іtеmѕ, such оn the grоundѕ thаt nаturаl fееd. Drіnkіng wаtеr wіll bе thоrоughlу frее from contaminants. Inѕіdе hеарѕ оf саѕеѕ, аnіmаlѕ developed оn nаturаl animals fаrmѕ аrе еxреllеd frоm thе аrrаngеmеnt if thеу аt any роіnt соmе tо bе sick еnоugh tо nееd аntі-tоxіnѕ. They аrе еxреllеd frоm thе сrоwd іn lіght оf thе fасt thаt ѕооn аѕ the dіѕеаѕе will bе found.Get your Own Copy.

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.

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

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.

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.

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.