Organic Meat Production and Processing
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品牌: Steven C. RickeEllen J. Van LooMichael G. JohnsonCorliss A. O'Bryan
基本信息出版社:Wiley-Blackwell; 1 (2012年4月17日)丛书名:Institute of Food Technologists Series精装:464页正文语种:英语ISBN:0813821266条形码:9780813821269商品尺寸:17.9 x 2.7 x 25.3 cm商品重量:1 KgASIN:0813821266商品描述内容简介Organic Meat Production and Processingdescribes 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 Processingserves as a unique resource for fully understanding the current and potential issues associated with organic meats.作者简介Steven C. Ricke, Professor and Wray Endowed Chair in Food Safety and Director of the Center for Food Safety, Food Science Department, Division of Agriculture, University of Arkansas, Fayetteville, USAEllen J. Van Loo, Doctoral Researcher, Department of Agricultural Economics, Ghent University, Ghent, BelgiumMichael G. Johnson, Emeritus Professor, Food Microbiology & Safety, Food Science Department, Division of Agriculture, University of ArkansasCorliss A. O’Bryan, Post Doctoral Research Associate, Food Science Department, Division of Agriculture, University of Arkansas
