Table of Contents

Front Matter.
Historical and Current Perspectives on Organic Meat Production / Ellen J. Van Loo, Steven C. Ricke, Corliss A. O'Bryan, and Michael G. Johnson.
SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES. Organic Meat Operations in the United States / Corliss A. O'Bryan, Ellen J. Van Loo, Steven C. Ricke, and Philip G. Crandall.
Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States / Harrison M. Pittman, Kerri C. Boling, and Shannon J. Mirus.
Organic Meat Production in Europe: Market and Regulation / Simona Naspetti and Raffaele Zanoli.
Organic Meat Marketing / Ellen J. Van Loo, Vincenzina Caputo, Rodolfo M. Nayga, Jr., Maurizio Canavari, and Steven C. Ricke.
SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS. Health and Welfare of Organic Livestock and Its Challenges / Albert Sundrum.
Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing / Cesare Castellini, Antonio Boggia, Luisa Paolotti, Greg J. Thoma, and Dae-soo Kim.
Genetics of Poultry Meat Production in Organic Systems / Poul Sørensen.
Organic Meat By-Products for Affiliated Food Industries / Claudia S. Dunkley, Dave Carter, and Kingsley Dunkley.
Organic Animal Nutrition and Feed Supplementations / Vesela I. Chalova and Steven C. Ricke.
Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals / Ivan Manolov and Christina Yancheva.
SECTION III: PROCESSING, SENSORY, AND HUMAN HEALTH ASPECTS OF ORGANIC MEATS. Slaughter Options for Organic Meat Producers in the United States / Corliss A. O'Bryan, Kristen E. Gibson, Philip G. Crandall, and Steven C. Ricke.
Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry / T. Matthew Taylor, Rolf Joerger, Enrique Palou, Aurelio López-Malo, Raúl Avila-Sosa, and Thelma Calix-Lara.
Nutritional Value of Organic Meat and Potential Human Health Response / Ewa Rembiałkowska and Maciej Badowski --Sensory Assessment of Organic Meats / Lydia J. Rice and Jean-François Meullenet.
Chemical Residues in Organic Meats Compared to Conventional Meats / Sergio Ghidini, Emanuela Zanardi, Mauro Conter, and Adriana Ianieri.
SECTION IV: THE CURRENT FOOD SAFETY STATUS OF ORGANIC MEATS. Prevalence of Food-Borne Pathogens in Organic Beef / Megan E. Jacob, J. Trent Fox, and T. G. Nagaraja.
Incidence of Food-Borne Pathogens in Organic Swine / Marcos H. Rostagno and Paul D. Ebner.
Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry / Ellen J. Van Loo, Sherry N. Melendez, Irene B. Hanning, and Steven C. Ricke.
SECTION V: PREHARVEST CONTROL MEASURES FOR ASSURING THE SAFETY OF ORGANIC MEATS. Probiotics as Pathogen Control Agents for Organic Meat Production / Gregory R. Siragusa and Steven C. Ricke.
Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives / Jacqueline Jacob and Anthony Pescatore.
Prebiotics / Jacqueline Jacob and Anthony Pescatore.
Bacteriophages for Potential Food Safety Applications in Organic Meat Production / Steven C. Ricke, Paul Hererra, and Debabrata Biswas.
The Future of Organic Meats / Ellen J. Van Loo, Steven C. Ricke, Corliss A. O'Bryan, and Michael G. Johnson.
Acknowledgment.
References.
Index. 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 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.