Organic Meat Production A comprehensive reference examining the production, processing, safety, quality, and market aspects of organic meat systems. The book explores organic livestock management, regulatory requirements, meat processing technologies, food safety concerns, consumer perceptions, and economic challenges associated with organic meat production. Written by international experts, it provides a detailed overview of current practices and future developments in the growing organic meat sector. Key Features Comprehensive coverage of organic meat production systems Reviews organic livestock management practices Discusses regulatory and certification requirements Covers economics and market trends of organic meat Examines processing technologies and meat quality Explores sensory characteristics and consumer acceptance Addresses human health and nutritional aspects Reviews foodborne pathogens in organic meat products Covers organic beef, pork, poultry, and other livestock species Discusses pre-harvest food safety control measures Written by international experts in meat science and food safety
