Organic Meat Production and Processing -- Contents -- List of Contributors -- 1 Historical and Current Perspectives on Organic Meat Production -- 1.1 What is organic - definition -- 1.2 History and development of the modern organic food industry -- 1.3 Organic food labels -- 1.4 Organic meat and objectives of this book -- Acknowledgment -- References -- SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES -- 2 Organic Meat Operations in the United States -- 2.1 Introduction -- 2.2 The market for organic meat in the United States -- 2.3 Production and supply of organic meat in the United States -- 2.4 Future of the US organic meat industry -- References -- 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States -- 3.1 Introduction -- 3.2 The national organic program -- 3.3 Future directions and conclusions -- References -- 4 Organic Meat Production in Europe: Market and Regulation -- 4.1 Introduction -- 4.2 The regulatory framework -- 4.3 Organic animal production: salient features of the new EU regulation -- 4.4 Characteristics of the organic meat industry -- 4.5 Consumer issues -- 4.6 Conclusions -- References -- 5 Organic Meat Marketing -- 5.1 Introduction -- 5.2 Consumers' purchasing drivers and deterrents -- 5.3 Economics and price premium -- 5.4 An analysis across organic buyer types and sociodemographic dimensions -- 5.5 Conclusions -- Acknowledgment -- References -- SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS -- 6 Health and Welfare of Organic Livestock and Its Challenges -- 6.1 Introduction -- 6.2 Characteristics of organic livestock farming -- 6.3 Implications of living conditions on animal health and welfare -- 6.4 Heterogeneity of living conditions between organic farms -- 6.5 Status of animal health and welfare in organic farming -- 6.6 Different perspectives.

6.7 Inconsistencies and cognitive dissonances -- 6.8 Challenges -- 6.9 New approach -- References -- 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing -- 7.1 Organic meat and environmental impacts -- 7.2 The life cycle assessment method -- 7.3 Case study-environmental impact evaluation of poultry production systems, by means of LCA: comparison among conventional, organic, and organic-plus -- 7.4 Case study-national scan-level carbon footprint for US swine production -- 7.5 Conclusions -- References -- 8 Genetics of Poultry Meat Production in Organic Systems -- 8.1 Introduction -- 8.2 The growth -- 8.3 Adaptation to outdoor facilities -- 8.4 Concentration and/or quality of nutrients fed to the organically grown chicken -- 8.5 The parent stock should be organically kept - perhaps? -- 8.6 Where to buy genetic material, or is it necessary to breed for organically grown chickens? -- 8.7 Dual purpose or specialised breeds -- 8.8 Conclusion -- References -- 9 Organic Meat By-Products for Affiliated Food Industries -- 9.1 Introduction -- 9.2 Meat by-products -- 9.3 Marketing organic by-products -- 9.4 Current regulations regarding the pet-food industry -- 9.5 Organic product and by-product use in the pet-food industry -- 9.6 Where do we go from here? -- 9.7 Other uses of organic by-products -- 9.8 Conclusions -- References -- 10 Organic Animal Nutrition and Feed Supplementations -- 10.1 Introduction -- 10.2 Organic animal nutrition: general considerations -- 10.3 Proteins -- 10.4 Mineral and vitamin supplementations -- 10.5 Conclusions and perspectives -- Acknowledgment -- References -- 11 Production of Forage Crops Suitable for Feeding Organically Raised Meat Animals -- 11.1 Introduction -- 11.2 Crop rotations -- 11.3 Intercropping -- 11.4 Green manure and cover crops -- 11.5 Undersowing -- 11.6 Weed management.

11.7 Soil fertility -- 11.8 Cereal crops -- 11.9 Fodder crops -- 11.10 Pastures -- 11.11 Conclusion -- References -- SECTION III: PROCESSING, SENSORY, AND HUMAN HEALTH ASPECTS OF ORGANIC MEATS -- 12 Slaughter Options for Organic Meat Producers in the United States -- 12.1 Introduction -- 12.2 Fixed facilities -- 12.3 Mobile slaughter units -- 12.4 On-farm poultry processing -- 12.5 Waste management -- 12.6 Conclusions -- Acknowledgment -- References -- List of resources -- 13 Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry -- 13.1 Introduction -- 13.2 Weak organic acids and associated salts -- 13.3 Chlorine and the oxidizing antimicrobials -- 13.4 Antimicrobial polypeptides and biopreservation -- 13.5 Concluding remarks -- References -- 14 Nutritional Value of Organic Meat and Potential Human Health Response -- 14.1 Introduction -- 14.2 Beef -- 14.3 Mutton and lamb -- 14.4 Pork -- 14.5 Poultry -- 14.6 Rabbit meat -- 14.7 Summary -- References -- 15 Sensory Assessment of Organic Meats -- 15.1 Introduction -- 15.2 Types of sensory testing -- 15.3 Sensory research on organic meat -- 15.4 Conclusions -- References -- Appendix A Minimum number of assessment in a triangle test -- Appendix B Critical number of correct response in a triangle test (entries are xa,n) -- 16 Chemical Residues in Organic Meats Compared to Conventional Meats -- 16.1 Introduction -- 16.2 Inorganic residues and contaminants -- 16.3 Organic residues and contaminants -- 16.4 Pesticides -- 16.5 Polycyclic aromatic hydrocarbons (PAHs) -- 16.6 Veterinary drugs -- 16.7 Conclusions -- References -- SECTION IV: THE CURRENT FOOD SAFETY STATUS OF ORGANIC MEATS -- 17 Prevalence of Food-Borne Pathogens in Organic Beef -- 17.1 Introduction -- 17.2 E. coli O157 and non-O157 STEC -- 17.3 Salmonella -- 17.4 Campylobacter -- 17.5 Listeria monocytogenes.

17.6 Conclusions -- References -- 18 Incidence of Food-Borne Pathogens in Organic Swine -- 18.1 Introduction -- 18.2 Incidence of bacterial food-borne pathogens -- 18.3 Antimicrobial resistance in conventional versus organic pork production -- 18.4 Incidence of parasites -- 18.5 Conclusions -- References -- 19 Food-borne Pathogen Occurrence in Organically and Naturally Raised Poultry -- 19.1 Introduction -- 19.2 Broiler production in the United States -- 19.3 Prevalence of food-borne pathogens in pasture and organically raised poultry -- 19.4 Antibiotic resistance -- 19.5 Conclusions -- Acknowledgment -- References -- SECTION V: PREHARVEST CONTROL MEASURES FOR ASSURING THE SAFETY OF ORGANIC MEATS -- 20 Probiotics as Pathogen Control Agents for Organic Meat Production -- 20.1 Introduction -- 20.2 Antibiotics in food animal production -- 20.3 Development of probiotics -- 20.4 Probiotics and the GI tract -- 20.5 Probiotics and mechanisms of protection -- 20.6 Company-specific inoculant -- 20.7 Conclusions -- Acknowledgment -- References -- 21 Gut Health and Organic Acids, Antimicrobial Peptides, and Botanicals as Natural Feed Additives -- 21.1 Introduction -- 21.2 Gut health and microbial population -- 21.3 Organic acids -- 21.4 Antimicrobial peptides -- 21.5 Phytogenic compounds/botanicals -- 21.6 Conclusions -- References -- 22 Prebiotics -- 22.1 Introduction -- 22.2 Fructo-oligosaccharides -- 22.3 Mannanoligosaccharides (MOS) -- 22.4 Other oligosaccharides -- 22.5 Inulin -- 22.6 Combinations of feed additives -- 22.7 Conclusions -- References -- 23 Bacteriophages for Potential Food Safety Applications in Organic Meat Production -- 23.1 Introduction -- 23.2 Bacteriophage biology -- 23.3 Postharvest application of bacteriophage in meat processing -- 23.4 Preharvest phage therapy -- 23.5 Bacteriophage and animal host response.

23.6 Overcoming barriers to bacteriophage GI tract therapy -- 23.7 Optimizing phage sources for therapeutic application -- 23.8 Conclusions -- Acknowledgment -- References -- 24 The Future of Organic Meats -- 24.1 Synopsis of the different sections -- 24.2 Future of the organic meat industry -- Acknowledgment -- References -- Index.