Organic Meat Production and Processing

Steven C. Ricke

ISBN: 9788126563616

464 pages

Exclusively distributed by Bio Green Books 

INR 3995


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.

List of Contributors


1 Historical and Current Perspectives on Organic Meat Production
1.1 What is organic -- definition  

1.2 History and development of the modern organic food industry  

1.3 Organic food labels

1.4 Organic meat and objectives of this book




Section I: Economics, Market and Regulatory Issues

2 Organic Meat Operations in the United States
2.1 Introduction

2.2 The market for organic meat in the United States

2.3 Production and supply of organic meat in the United States

2.4 Future of the US organic meat industry



3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States
3.1 Introduction

3.2 The national organic program

3.3 Future directions and conclusions



4 Organic Meat Production in Europe: Market and Regulation
4.1 Introduction

4.2 The regulatory framework

4.3 Organic animal production: salient features of the new EU regulation

4.4 Characteristics of the organic meat industry

4.5 Consumer issues

4.6 Conclusions



5 Organic Meat Marketing
5.1 Introduction

5.2 Consumers' purchasing drivers and deterrents

5.3 Economics and price premium

5.4 An analysis across organic buyer types and sociodemographic dimensions

5.5 Conclusions




Section II: Management Issues for Organically Raised and Processed Meat Animals

6 Health and Welfare of Organic Livestock and Its Challenges
6.1 Introduction

6.2 Characteristics of organic livestock farming

6.3 Implications of living conditions on animal health and welfare

6.4 Heterogeneity of living conditions between organic farms

6.5 Status of animal health and welfare in organic farming

6.6 Different perspectives

6.7 Inconsistencies and cognitive dissonances

6.8 Challenges

6.9 New approach



7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing
7.1 Organic meat and environmental impacts

7.2 The life cycle assessment method

7.3 Case study--environmental impact evaluation of poultry production systems, by means of LCA: comparison among conventional, organic and organic-plus

7.4 Case study--national scan-level carbon footprint for US swine production

7.5 Conclusions



8 Genetics of Poultry Meat Production in Organic Systems
8.1 Introduction

8.2 The growth

8.3 Adaptation to outdoor facilities

8.4 Concentration and / or quality of nutrients fed to the organically grown chicken

8.5 The parent stock should be organically kept -- perhaps?

8.6 Where to buy genetic material, or is it necessary to breed for organically grown chickens?

8.7 Dual purpose or specialized breeds

8.8 Conclusion



9 Organic Meat By-Products for Affiliated Food Industries
9.1 Introduction

9.2 Meat by-products

9.3 Marketing organic by-products

9.4 Current regulations regarding the pet-food industry

9.5 Organic product and by-product use in the pet-food industry

9.6 Where do we go from here?

9.7 Other uses of organic by-products

9.8 Conclusions



10 Organic Animal Nutrition and Feed Supplementations
10.1 Introduction

10.2 Organic animal nutrition: general considerations

10.3 Proteins

10.4 Mineral and vitamin supplementations

10.5 Conclusions and perspectives




11 Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals
11.1 Introduction

11.2 Crop rotations

11.3 Intercropping

11.4 Green manure and cover crops

11.5 Undersowing

11.6 Weed management

11.7 Soil fertility

11.8 Cereal crops

11.9 Fodder crops

11.10 Pastures

11.11 Conclusion



Section III: Processing, Sensory, And Human Health Aspects of Organic Meats

12 Slaughter Options for Organic Meat Producers in the United States
12.1 Introduction

12.2 Fixed facilities

12.3 Mobile slaughter units

12.4 On-farm poultry processing

12.5 Waste management

12.6 Conclusions



List of resources


13 Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry
13.1 Introduction

13.2 Weak organic acids and associated salts

13.3 Chlorine and the oxidizing antimicrobials

13.4 Antimicrobial polypeptides and bio preservation

13.5 Concluding remarks



14 Nutritional Value of Organic Meat and Potential Human Health Response
14.1 Introduction

14.2 Beef

14.3 Mutton and lamb

14.4 Pork

14.5 Poultry

14.6 Rabbit meat

14.7 Summary



15 Sensory Assessment of Organic Meats
15.1 Introduction

15.2 Types of sensory testing

15.3 Sensory research on organic meat

15.4 Conclusions


Appendix A Minimum number of assessment in a triangle test

Appendix B Critical number of correct response in a triangle test (entries are xa,n)


16 Chemical Residues in Organic Meats Compared to Conventional Meats
16.1 Introduction

16.2 Inorganic residues and contaminants

16.3 Organic residues and contaminants

16.4 Pesticides

16.5 Polycyclic aromatic hydrocarbons (PAHs)

16.6 Veterinary drugs

16.7 Conclusions



Section IV: The Current Food Safety Status of Organic Meats

17 Prevalence of Food-Borne Pathogens in Organic Beef
17.1 Introduction

17.2 E. coli O157 and non-O157 STEC

17.3 Salmonella

17.4 Campylobacter

17.5 Listeria monocytogenes

17.6 Conclusions



18 Incidence of Food-Borne Pathogens in Organic Swine
18.1 Introduction

18.2 Incidence of bacterial food-borne pathogens

18.3 Antimicrobial resistance in conventional versus organic pork production

18.4 Incidence of parasites

18.5 Conclusions



19 Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry
19.1 Introduction

19.2 Broiler production in the United States

19.3 Prevalence of food-borne pathogens in pasture and organically raised poultry

19.4 Antibiotic resistance

19.5 Conclusions




Section V: Preharvest Control Measures for Assuring The Safety of Organic Meats

20 Probiotics as Pathogen Control Agents for Organic Meat Production
20.1 Introduction

20.2 Antibiotics in food animal production

20.3 Development of probiotics

20.4 Probiotics and the GI tract

20.5 Probiotics and mechanisms of protection

20.6 Company-specific inoculant

20.7 Conclusions




21 Gut Health and Organic Acids, Antimicrobial Peptides and Botanicals as Natural Feed Additives
21.1 Introduction

21.2 Gut health and microbial population

21.3 Organic acids

21.4 Antimicrobial peptides

21.5 Phytogenic compounds / botanicals

21.6 Conclusions



22 Prebiotics
22.1 Introduction

22.2 Fructo-oligosaccharides

22.3 Mannanoligosaccharides (MOS)

22.4 Other oligosaccharides

22.5 Inulin

22.6 Combinations of feed additives

22.7 Conclusions



23 Bacteriophages for Potential Food Safety Applications in Organic Meat Production
23.1 Introduction

23.2 Bacteriophage biology

23.3 Postharvest application of bacteriophage in meat processing

23.4 Preharvest phage therapy

23.5 Bacteriophage and animal host response

23.6 Overcoming barriers to bacteriophage GI tract therapy

23.7 Optimizing phage sources for therapeutic application

23.8 Conclusions




24 The Future of Organic Meats
24.1 Synopsis of the different sections

24.2 Future of the organic meat industry