Coverart for item
The Resource Achieving sustainable production of pig meat, Volume 1, Safety, quality and sustainability, edited by Julian Wiseman

Achieving sustainable production of pig meat, Volume 1, Safety, quality and sustainability, edited by Julian Wiseman

Label
Achieving sustainable production of pig meat, Volume 1, Safety, quality and sustainability
Title
Achieving sustainable production of pig meat
Title number
Volume 1
Title part
Safety, quality and sustainability
Statement of responsibility
edited by Julian Wiseman
Contributor
Subject
Language
eng
Summary
"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."--
Member of
Assigning source
Provided by publisher
Dewey number
636.4
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Wiseman, J.
Series statement
Burleigh Dodds series in agricultural science
Series volume
number 23
http://library.link/vocab/subjectName
  • Swine
  • Swine
  • Swine
  • Meat
  • Sustainable agriculture
Label
Achieving sustainable production of pig meat, Volume 1, Safety, quality and sustainability, edited by Julian Wiseman
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Color
multicolored
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
Control code
on1041139783
Dimensions
unknown
Extent
1 online resource (274 pages)
File format
unknown
Form of item
online
Isbn
9781351114493
Level of compression
unknown
Note
Taylor & Francis
Other physical details
illustrations
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)1041139783
Label
Achieving sustainable production of pig meat, Volume 1, Safety, quality and sustainability, edited by Julian Wiseman
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Color
multicolored
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
Control code
on1041139783
Dimensions
unknown
Extent
1 online resource (274 pages)
File format
unknown
Form of item
online
Isbn
9781351114493
Level of compression
unknown
Note
Taylor & Francis
Other physical details
illustrations
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)1041139783

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