Atnaujinkite slapukų nuostatas

Achieving Sustainable Production of Pig Meat Volume 1: Safety, Quality and Sustainability [Kietas viršelis]

Contributions by (University of Minnesota), Contributions by (University of Melbourne), Contributions by (DAFC), Contributions by (Purdue University), Contributions by (United States Food and Drug Administration), Contributions by (University of Melbourne), Contributions by (Purdue University), Contributions by (Uni), Edited by (Purdue University), Contributions by (University of Melbourne)
  • Formatas: Hardback, 290 pages, aukštis x plotis x storis: 229x152x17 mm, weight: 585 g, Color tables, photos and figures
  • Serija: Burleigh Dodds Series in Agricultural Science 23
  • Išleidimo metai: 08-Jun-2018
  • Leidėjas: Burleigh Dodds Science Publishing Limited
  • ISBN-10: 1786760886
  • ISBN-13: 9781786760883
Kitos knygos pagal šią temą:
Achieving Sustainable Production of Pig Meat Volume 1: Safety, Quality and SustainabilityDidesnis paveikslėlis
  • Formatas: Hardback, 290 pages, aukštis x plotis x storis: 229x152x17 mm, weight: 585 g, Color tables, photos and figures
  • Serija: Burleigh Dodds Series in Agricultural Science 23
  • Išleidimo metai: 08-Jun-2018
  • Leidėjas: Burleigh Dodds Science Publishing Limited
  • ISBN-10: 1786760886
  • ISBN-13: 9781786760883
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9781786760883.html
Raktažodžiai:
Pig meat is the most widely-consumed meat in the world. Previous growth in production has relied, in part, on more intensive systems. In meeting rising demand, these systems face challenges such as the ongoing threat of zoonotic diseases, the need to improve feed efficiency in the face of rising costs, the need to reduce the environmental impact of pig production and increasing concerns about animal welfare.

This volume looks first at the main zoonoses affecting pigs and how they can be controlled. It then reviews the latest research on aspects of meat quality such as flavour, colour, texture and nutritional quality. Finally, it assesses ways of monitoring and reducing the environmental impact of pig production.

With its distinguished editor and international team of expert authors, this will be a standard reference for researchers in swine science, producers, government and other organisations involved in supporting pig production. It is accompanied by two companion volumes which focus on animal breeding, nutrition, health and welfare.

Pig meat is the most widely-consumed meat in the world. This volume addresses some of the key challenges facing pig farming such as the continuing threat from zoonoses, ways of maintaining and improving meat quality as well as making pig production more sustainable.

Daugiau informacijos

"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
Series List ix
Introduction xiii
Part 1 Safety
1 Zoonoses associated with pigs
3(36)
Peter R. Davies
1 Introduction
3(1)
2 Overview of zoonotic hazards associated with pigs
4(2)
3 Classical zoonoses: leptospirosis, brucellosis and tuberculosis
6(6)
4 Emerging zoonoses: influenza A viruses and Streptococcus suis
12(4)
5 Emerging zoonoses: livestock-associated Staphylococcus aureus
16(2)
6 Emerging zoonoses: hepatitis E and novel paramyxoviruses
18(3)
7 Foodborne pathogens
21(5)
8 Summary
26(1)
9 Where to look for further information
26(1)
10 References
26(13)
2 Salmonella control in pig production
39(12)
Jan Dahl
1 Introduction
39(1)
2 The production system
40(1)
3 Surveillance and monitoring
41(1)
4 Feed
41(2)
5 The environment
43(1)
6 Replacement animals
43(1)
7 Finisher herds
44(1)
8 Vaccination as a reduction strategy
44(1)
9 The slaughterhouse
44(2)
10 Salmonella reduction in Danish pig and pork production: a case story
46(2)
11 Conclusion
48(1)
12 Where to look for further information
49(1)
13 References
49(2)
3 Dealing with the challenge of antibiotic resistance in pig production
51(16)
Paul D. Ebner
Yingying Hong
1 Introduction
51(1)
2 Historical background
52(1)
3 Unintended consequences of antibiotic use
52(2)
4 Changes in antibiotic use and availability
54(1)
5 Antibiotic alternatives
55(4)
6 Case study: phage therapy
59(2)
7 Future trends and conclusion
61(1)
8 Where to look for further information
61(1)
9 References
62(5)
4 Detecting veterinary drug residues in pork
67(14)
Amy-Lynn Hall
1 Introduction
67(1)
2 Human food safety evaluation of new animal drugs
68(5)
3 Human food safety evaluation of carcinogens
73(1)
4 Violative residues exceeding established tolerances
74(1)
5 Future trends: judicious use of medically important antimicrobial drugs in food-producing animals
75(1)
6 Where to find further information
75(1)
7 References
76(5)
Part 2 Quality
5 Producing consistent quality meat from the modern pig
81(38)
R. D. Warner
F. R. Dunshea
H. A. Channon
1 Introduction
81(2)
2 Issues/challenges for control of pig meat quality
83(6)
3 Influencing factors for the challenges
89(11)
4 Recommendations for overcoming challenges
100(3)
5 Case study: pork quality in Australia
103(5)
6 Conclusion and future trends
108(1)
7 Where to look for further information
109(1)
8 References
109(10)
6 Factors affecting pork flavour
119(32)
Mingyang Huang
Yu Wang
Chi-Tang Ho
1 Introduction
119(1)
2 Essential aroma compounds and processing effects
120(4)
3 Bacon
124(8)
4 Sausage
132(4)
5 Ham
136(5)
6 Conclusion
141(2)
7 Where to look for further information
143(1)
8 References
143(8)
7 Factors affecting the colour and texture of pig meat
151(24)
Xin Sun
Eric Berg
1 Introduction
151(1)
2 Physicochemical factors effecting the conversion of muscle to meat
152(4)
3 Ante-mortem factors affecting pork colour
156(3)
4 Post-mortem factors affecting pork colour
159(3)
5 Factors affecting pork texture
162(1)
6 Measurement of meat colour and texture
163(4)
7 Summary of recent research: assessment of pork colour and texture using imaging technology
167(2)
8 Conclusion
169(1)
9 Where to look for further information
169(1)
10 References
170(5)
8 Nutritional composition and the value of pig meat
175(26)
Lauren E. O'Connor
Wayne W. Campbell
1 Introduction
175(1)
2 Nutritional content of pork
176(3)
3 Pork consumption and dietary guidance in the US
179(3)
4 Studying the influence of nutrition on human health
182(1)
5 Effects of pork consumption on weight control and body composition
183(3)
6 Effects of pork consumption on cardiometabolic health
186(3)
7 Effects of pork consumption on other indices of human health
189(2)
8 Summary and conclusions
191(1)
9 Where to look for further information
192(1)
10 References
192(9)
Part 3 Sustainability
9 Assessing the environmental impact of swine production
201(26)
G. J. Thoma
1 Introduction
201(2)
2 Environmental emissions and impacts at farm level: GHG emissions
203(3)
3 Environmental emissions and impacts at farm level: emissions to water and air
206(3)
4 Environmental emissions and impacts at farm level: pathogenic microbes, antibiotic resistance and pharmaceuticals
209(2)
5 Environmental emissions throughout the life cycle
211(1)
6 Case studies
211(6)
7 Summary and future trends
217(1)
8 Where to look for further information
218(1)
9 References
218(9)
10 Nutritional strategies to reduce emissions from waste in pig production
227(22)
Phung Le Dinh
Andre J. A. Aarnink
1 Introduction
227(1)
2 Nutrition and ammonia emissions
228(6)
3 Nutrition and odour emissions
234(4)
4 Nutrition and greenhouse gas emissions
238(2)
5 Effectiveness of dietary solutions for reduction of gaseous emissions
240(1)
6 Conclusion
241(1)
7 Future trends
241(1)
8 Where to look for further information
242(1)
9 References
242(7)
11 Organic pig production systems, welfare and sustainability
249(22)
Sandra Edwards
Christine Leeb
1 Introduction
249(1)
2 Standards for organic pig production
250(3)
3 Current organic production
253(4)
4 Animal welfare in organic pig production
257(4)
5 Environmental impact of organic pig production
261(4)
6 Conclusion
265(1)
7 Future trends in research
266(1)
8 Where to look for further information
266(1)
9 References
267(4)
Index 271
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. Dr Sandra Edwards is Emerita Professor in the School of Natural and Environmental Sciences at Newcastle University, UK. Professor Edwards is widely regarded as one of the worlds leading experts on pig welfare with over 200 publications in the field. She has won numerous awards, including from organisations such as UFAW, EAAP, RSPCA and BSAS. She is a former President of the British Society of Animal Science, a Fellow of the Royal Agricultural Society of England, as well as a former member of the UK Farm Animal Welfare Council and the Animal Health and Welfare Panel of the European Food Safety Agency.