Achieving sustainable production of pig meat Volume 1: Safety, quality and sustainability

Achieving sustainable production of pig meat Volume 1: Safety, quality and sustainability

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Product Details

ISBN-13: 9781786760883
Publisher: Burleigh Dodds Science Publishing
Publication date: 06/08/2018
Series: Burleigh Dodds Series in Agricultural Science Series , #23
Pages: 290
Product dimensions: 6.00(w) x 9.00(h) x (d)

About the Author

Dr Mathew is Professor and Head of Animal Sciences at Purdue University, USA. Professor Mathew was formerly Head of Animal Sciences at the University of Tennessee. He has published widely on pre-harvest food safety, specifically the effects of nutrition and animal management on the occurrence and antibiotic resistance of pathogens on the farm.

Table of Contents

Part 1 Safety
1.Zoonoses affecting pigs: Peter R. Davies, University of Minnesota, USA;
2.Effective control of zoonoses in pig production: Jan Dahl, Danish Agriculture and Food Council (DAFC), Denmark;
3.Dealing with the challenge of antibiotic resistance in pig production: Paul D. Ebner and Yingying Hong, Purdue University, USA;
4.Detecting veterinary drug residues in pork: Amy-Lynn Hall, United States Food and Drug Administration, USA;

Part 2 Quality
5.Producing consistent quality meat from the modern pig: R. D. Warner and F. R. Dunshea, The University of Melbourne, Australia; and H. A. Channon, The University of Melbourne and Australian Pork Limited, Australia;
6.Factors affecting pork flavour: Mingyang Huang and Yu Wang, University of Florida, USA; and Chi-Tang Ho, Rutgers University, USA;
7.Factors affecting the colour and texture of pig meat: Xin Sun and Eric Berg, Department of Animal Sciences, North Dakota State University, USA;
8.Nutritional composition and the value of pig meat: Lauren E. O’Connor and Wayne W. Campbell, Purdue University, USA;

Part 3 Sustainability
9. Assessing the environmental impact of swine production: G.J. Thoma, University of Arkansas, USA;
10.Nutritional strategies to reduce emissions from waste in pig production: Andre Aarnink, Wageningen University, The Netherlands; and Phung Le Dinh, Hue University of Agriculture and Forestry, Vietnam;
11.Organic pig production systems, welfare and sustainability: Sandra Edwards, University of Newcastle, UK; and Christine Leeb of BOKU, Austria;

What People are Saying About This

From the Publisher

"This new book addresses the most important topics in pig production today: food safety, meat quality and sustainability. Consumers have concerns in all these areas and the chapters in this book, written by acknowledged international experts, will provide solutions to problems and highlight new opportunities. It is destined to be a standard text."
Jeff Wood, Emeritus Professor, University of Bristol, UK

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