Meat Production and Processing
by Steven C. Ricke, et al.
organic farming continues
to emerge as a growth industry for both crops and meat, there is
increasing demand for accurate and up-to-date information on producing,
processing, marketing, and maintaining food safety in organic foods.
textbook compiled by a team of editors and an international collection
of authors focuses on the management issues facing producers of organic
beef, swine, poultry and other meat species. It also includes
background articles on the history of organic operations, current
market and regulatory issues, the differences between organic and
conventional meats, and the future of the organic movement worldwide.
Whether or not organic meat is actually more nutritious or safer than
non-organic, the idea has cogency among consumers and is a principal
driver for the organic market.
Authors of the paper on "Organic Meat Marketing" in this volume note
"there is no evidence that organic food is healthier or more
nutritious. Consumers are often not aware that the organic standards
are only based on the production and processing of the product and not
on the final quality of the product."
They concede, however, that a majority of consumers have concerns about
chemicals like hormones and herbicides in their food and try to avoid
them as much as possible.
"These worries have increased because of the negative publicity about
genetically modified (GM) crops, which are sold and fed to livestock,
and... food scares such as bovine spongiform encephalopathy, foot and
mouth disease, Salmonella, and Escherichia coli outbreaks."
Feeding the Organic Animal
animals organically has to be done in
cooperation with organic agronomy. That is, producers
need sources of organic feed and supplements as local as
"Formulating diets under one of the current policies for organic
production while providing optimal performance of animals is a
challenge," note the authors of "Organic Animal Nutrition and Feed
Supplementations." "Ideally, 100% of the diets should be organic.
However, due to difficulties faced by feed producers in diet
optimization, the relatively high costs of organic feed ingredients,
and their limited availability, there is potential to generate certain
variations among the currently existing standards."
Handbook of Organic and Fair Trade Food
in Meat Products
Functionality and Applications