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Köp båda 2 för 3185 krSteven C. Ricke, Professor and Wray Endowed Chair in Food Safety and Director of the Center for Food Safety, Food Science Department, Division of Agriculture, University of Arkansas, Fayetteville, USA Ellen J. Van Loo, Doctoral Researcher, Department of Agricultural Economics, Ghent University, Ghent, Belgium Michael G. Johnson, Emeritus Professor, Food Microbiology & Safety, Food Science Department, Division of Agriculture, University of Arkansas Corliss A. O'Bryan, Post Doctoral Research Associate, Food Science Department, Division of Agriculture, University of Arkansas
List of Contributors xv 1 Historical and Current Perspectives on Organic Meat Production 1 Ellen J. Van Loo, Steven C. Ricke, Corliss A. O'Bryan, and Michael G. Johnson 1.1 What is organic - definition 1 1.2 History and development of the modern organic food industry 1 1.3 Organic food labels 3 1.4 Organic meat and objectives of this book 8 Acknowledgment 8 References 8 SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES 11 2 Organic Meat Operations in the United States 13 Corliss A. O'Bryan, Ellen J. Van Loo, Steven C. Ricke, and Philip G. Crandall 2.1 Introduction 13 2.2 The market for organic meat in the United States 14 2.3 Production and supply of organic meat in the United States 14 2.4 Future of the US organic meat industry 20 References 20 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States 23 Harrison M. Pittman, Kerri C. Boling, and Shannon J. Mirus 3.1 Introduction 23 3.2 The national organic program 24 3.3 Future directions and conclusions 50 References 51 4 Organic Meat Production in Europe: Market and Regulation 53 Simona Naspetti and Raffaele Zanoli 4.1 Introduction 53 4.2 The regulatory framework 53 4.3 Organic animal production: salient features of the new EU regulation 55 4.4 Characteristics of the organic meat industry 56 4.5 Consumer issues 61 4.6 Conclusions 65 References 66 5 Organic Meat Marketing 67 Ellen J. Van Loo, Vincenzina Caputo, Rodolfo M. Nayga, Jr., Maurizio Canavari, and Steven C. Ricke 5.1 Introduction 67 5.2 Consumers' purchasing drivers and deterrents 67 5.3 Economics and price premium 75 5.4 An analysis across organic buyer types and sociodemographic dimensions 78 5.5 Conclusions 80 Acknowledgment 81 References 81 SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS 87 6 Health and Welfare of Organic Livestock and Its Challenges 89 Albert Sundrum 6.1 Introduction 89 6.2 Characteristics of organic livestock farming 90 6.3 Implications of living conditions on animal health and welfare 91 6.4 Heterogeneity of living conditions between organic farms 96 6.5 Status of animal health and welfare in organic farming 97 6.6 Different perspectives 98 6.7 Inconsistencies and cognitive dissonances 102 6.8 Challenges 105 6.9 New approach 107 References 108 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing 113 Cesare Castellini, Antonio Boggia, Luisa Paolotti, Greg J. Thoma, and Dae-soo Kim 7.1 Organic meat and environmental impacts 113 7.2 The life cycle assessment method 114 7.3 Case study-environmental impact evaluation of poultry production systems, by means of LCA: comparison among conventional, organic, and organic-plus 119 7.4 Case study-national scan-level carbon footprint for US swine production 128 7.5 Conclusions 134 References 134 8 Genetics of Poultry Meat Production in Organic Systems 137 Poul Sorensen 8.1 Introduction 137 8.2 The growth 139 8.3 Adaptation to outdoor facilities 140 8.4 Concentration and/or quality of nutrients fed to the organically grown chicken 141 8.5 The parent stock should be organically kept - perhaps? 142 8.6 Where to buy genetic material, or is it necessary to breed for organically grown chickens? 142 8.7 Dual purpose or specialised breeds 143 8.8 Conclusion 143 References 144 9 Organic Meat By-Products for Affiliated Food Industries 147 Claudia S. Dunkley, Dave Carter, and Kingsley Dunkley 9.1 Introduction 147 9.2 Meat by-products 148 9.3 Marketing organic by-products 150 9.4 Current regulations regarding the pet-food industry 151 9.5 Organic product and by-product use in the pet-food industry 152 9.6 Where do we go from here? 154 9.7 Other uses of organic by-products 154 9.8 Conclusions 155 References 155 10 Organic Animal Nutrition and Feed Supplementations 157 Vesela I. Chalova and Steven C. Ricke 10.