Production figures for West African dwarf goats in the Table 9.4. Main species sold through a bushmeat market in. western highlands of Cameroon. goats. Instead, the goats are trapped in pens at watering points and trucked to either an ...
Author: Neville G. Gregory
Animal welfare issues are becoming increasingly prominent in animal prodution, for both economic and moral reasons. This book presents a clear understanding of the relationship between the welfare of major food animal species and their physiology, and the direct impact this has on meat quality. This new edition focuses on recent research and developments and also looks into welfare in aquaculture.
of production costs. Under extensive goat production systems, the cost of feeding is much lower and goat production may be a secondary activity to cropping. Meat is the major product of the goat, as all goats can produce meat.
Author: Osman Mahgoub
Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.
BLBK406-c24 BLBK406-Ricke December 28, 2011 9:26 244mm×172mm Organic Meat Production and Processing was valued at $470 million in sales in 2010, representing 1.8% of the $26.7 billion organic food sales in 2010 (OTA, 2011).
Author: Steven C. Ricke
Publisher: John Wiley & Sons
Consumers purchase organic meats for what they perceive as superior taste, better nutritional value, long-term health benefits, or enhanced product freshness. Many consumers also believe organic meat is safer than conventional, perhaps containing lesser amounts of pesticides or foodborne human pathogens. Organic livestock farming, which is reputed to be environmentally friendly and sustains animals in good health resulting in high quality products, has a defined standard with a greater attention to animal welfare and requiring at least 80 percent of feed grown without pesticides or artificial fertilizers. The higher guarantee of the absence of residue is certain, but the effect of organic farming on qualitative characteristics of the products is unknown. Substantial growth in organic food sales of all categories has occurred in recent years and certified organic food production has evolved into a highly regulated industry in the European Union, the United States, Canada, Japan and many other countries. "Organic Meat Production and Processing" examines in detail the challenges of production, processing and food safety of organic meat. The editors and an international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are incidences of food borne pathogens in organic beef, swine, poultry, and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. This book serves as a unique resource for fully understanding the current and potential issues associated with organic meats.
Meat consumers are aware of the impact of meat from different production sectors and the red meat industry acknowledges that consumers will be more selective about their food consumption and associated “production characteristics.
Author: Charis M. Galanakis
Publisher: Academic Press
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
Poultry meat is an economical source of high-quality protein for human consumption. The United States leads the world in poultry meat production; the US poultry industry produced 55.6 billion pounds of broiler meat in 2016, ...
Author: Kumar Venkitanarayanan
This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.
The body measurements and carcass composition of beef cattle are important in standpoint of meat production. Several approaches including statistical, anatomical, and high technological analysis are used to evaluate the meat production ...
Author: Yuki HE Frandy
Publisher: PT Penerbit IPB Press
The body measurements and carcass composition of beef cattle are important in standpoint of meat production. Several approaches including statistical, anatomical, and high technological analysis are used to evaluate the meat production performance. The technology using ultrasound is one of the effective approaches to improve the meat production performance of cattle.
Author: C. Devendra
Publisher: IDRC (International Development Research Centre)
Workshop addressing the factors affecting meat production (breeding, nutrition, reproduction, sex, management, animal health, and diseases), the nutritional value of goat meat, methods of slaughter, processing techniques, consumer preferences, and the national and international marketing of goats. Discussions were also highlighted by country case studies, prevailing situations, issues and policies, and potential for improving the prevailing patterns of production, as well as research and development, strategies for increasing production, and export potential, especially in Near East markets.
Organic Meat Production and Processing. Wiley Scientific/IFT, New York, NY., p. 444. Ricke, S. C., M. M. Kundinger, D. R. Miller and J. T. Keeton. 2005. Alternatives to antibiotics: Chemical and physical antimicrobial interventions and ...
Author: Steven C. Ricke
Publisher: Burleigh Dodds Science Publishing
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.
papers presented at an OECD workshop held in Melle, Belgium, 7-9th November, 1990 L. O. Fiems, B. G. Cottyn, D. I. Demeyer. k- - L. ifi Reducing fat quantity: implications for meat quality and health J.
Author: L. O. Fiems
Publisher: Elsevier Science Limited
This volume is the first in a series of reports of workshops on The use of animal biotechnology, to improve animal health status and meat quality. This subject covers several points of focus, involving items as diverse as grassland utilization and meat quality perception. Animal biotechnology was defined to include manipulation of reproduction; genetic manipulation of animals (transgenic animals); development of diagnostics and vaccines; and the use of growth promoters (performance enhancers) that manipulate digestion (e.g. probiotics) or tissue metabolism (e.g. somatotropins). The volume adopts a multidisciplinary approach to animal biotechnology and its relation to meat production.