Organic meat production and processing / edited by Steven C. Ricke .. [et al.].

Includes bibliographical references and index.Historical and Current Perspectives on Organic Meat Production -- Organic Meat Operations in the United States -- Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States -- Organic Meat Production in Europe: Market and Regulation -- Organic Meat Marketing -- Health and Welfare of Organic Livestock and Its Challenges -- Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing -- Genetics of Poultry Meat Production in Organic Systems -- Organic Meat By-Products for Afliated Food Industries -- Organic Animal Nutrition and Feed Supplementations -- Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals -- Slaughter Options for Organic Meat Producers in the United States -- Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry -- Nutritional Value of Organic Meat and Potential Human Health Response -- Sensory Assessment of Organic Meats -- Chemical Residues in Organic Meats Compared to Conventional Meats -- Prevalence of Food-Borne Pathogens in Organic Beef -- Incidence of Food-Borne Pathogens in Organic Swine -- Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry -- Probiotics as Pathogen Control Agents for Organic Meat Production -- Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives -- Prebiotics -- Bacteriophages for Potential Food Safety Applications in Organic Meat Production -- The Future of Organic Meats.

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