IFT Press Book Presents Topics About Organic Meat Industry

IFT Press Book Presents Topics About Organic Meat Industry
One new IFT Press book is available from Wiley-Blackwell.

Organic Meat Production and Processing edited by Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, and Corliss A. O’Bryan presents detailed information about the challenges of production, processing, and food safety of organic meat. More specifically, the editors and authors from organizations around the world analyze the trends in the organic meat industry and how the overall meat industry is affected.

Consumers purchase organic meat because they believe organic meat contains fewer pesticides or foodborne human pathogens, and is therefore safer than conventional meat or they perceive organic meat to have better taste and nutritional value, long-term health benefits, or enhanced product freshness, according to the editors. Organic livestock farming follows standards that emphasize greater attention to animal welfare and the use of at least 80% of feed grown without pesticides or artificial fertilizers, they continue. The reduction or absence of the pesticide residue is documented, said the researchers, but the effect of organic farming on the qualitative characteristics of meat products is unknown.

The book covers the economics, market, and regulatory aspects of organic meat with particular emphasis on how the organic meat industry operates in the United States and Europe. What follows the section about the business of the organic meat industry and the regulations that affect it are chapters focusing on processing, sensory issues, and human health. The reader will also learn about the incidences of foodborne pathogens in organic beef, swine, and poultry, and other organic meat varieties. The book concludes with information about preharvest control measures for assuring the safety of organic meat. These include probiotics as pathogen control agents, antimicrobial peptides and botanicals as natural feed additives, prebiotics, and bacteriophages for potential food safety applications. The editors contribute a chapter about the future of the organic meat industry, its needs, and the challenges it faces.

Ricke is Professor and Wray Endowed Chair in Food Safety at the University of Arkansas, Van Loo is a doctoral researcher at the Dept. of Agricultural Economics at Ghent University, Johnson is Emeritus Professor of Food Microbiology & Safety at the University of Arkansas, and O’Bryan is a postdoctoral research associate at the University of Arkansas.

IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs.

Topics of future books in the series include food irradiation, import food safety, nanoscience and nanotechnology, dairy ingredients, food texture, foodborne pathogens in food processing, resistant starch, fats and oils, gluten-free foods, and proteins and peptides.

IFT members receive a 25% discount on all Wiley-Blackwell books. The member coupon code is available at www.ift.org. Be sure to log in and check out the Knowledge Center/Read IFT Publications/IFT Press Books links for information on how to order this book and other books in the IFT Press book series, and download a sample chapter.

For more information, call 877-762-2974, or
visit www.wiley.com/go/ift.

Manuscript proposals may be sent to David McDade, Senior Commissioning Editor, at [email protected]
(+44-1865-47-6546).