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Organic Meat Production and Processing

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  • Author(s)Steven C. Ricke / Ellen J. Van Loo / Michael G. Johnson / Corliss A. O'Bryan
  • Edition1
  • Published13th April 2012
  • PublisherJohn Wiley & Sons Inc (US)
  • ISBN
  • University course code
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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