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.
edited by Steven C. Ricke, et al.
Wiley-Blackwell, 2012
