purchase organic meats for what they perceive as superior taste, better
nutritional value, long-term health benefits, or enhanced product
freshness. Many consumers also believe organic meat is safer than
conventional, perhaps containing lesser amounts of pesticides or
foodborne human pathogens. Organic livestock farming, which is reputed
to be environmentally friendly and sustains animals in good health
resulting in high quality products, has a defined standard with a
greater attention to animal welfare and requiring at least 80 percent
of feed grown without pesticides or artificial fertilizers. The higher
guarantee of the absence of residue is certain, but the effect of
organic farming on qualitative characteristics of the products is
unknown. Substantial growth in organic food sales of all categories has
occurred in recent years and certified organic food production has
evolved into a highly regulated industry in the European Union, the
United States, Canada, Japan and many other countries.
Meat Production and Processing
examines in detail the
challenges of production, processing and food safety of organic meat.
The editors and an 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 incidences of
food borne 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. This book serves as
a unique resource for fully understanding the current and potential
issues associated with organic meats.
Organic Meat Production and Processing
edited by Steven C. Ricke, et al.