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Historical and current perspectives on organic meat production

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Abstract
The public concerns about the environment and the chemicals used in food production have made consumers more sensitive to the potential ecological problems associated with synthetic chemicals used in farming. This has resulted in a growing interest in the production of organic foods. Based on the growth of market demand, organic foods have become much more precisely defined as a regulatory entity, and now these food products often carry an organic label when sold at retail establishments. However, there is still some confusion among consumers about the different organic labels, and some of those reasons are discussed here. In addition to covering the development of organic foods and meats and current perceptions, this chapter also discusses the specific objectives on organic meat production and processing, which is the subject of this book.
Keywords
definition, labeling, objectives

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Citation

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MLA
Van Loo, Ellen et al. “Historical and Current Perspectives on Organic Meat Production.” Organic Meat Production and Processing. Ed. Steven C Ricke et al. Oxford, UK: Wiley-Blackwell, 2012. 1–9. Print.
APA
Van Loo, E., Ricke, S. C., O’Bryan, C. A., & Johnson, M. G. (2012). Historical and current perspectives on organic meat production. In S. C. Ricke, E. Van Loo, M. G. Johnson, & C. A. O’Bryan1 (Eds.), Organic meat production and processing (pp. 1–9). Oxford, UK: Wiley-Blackwell.
Chicago author-date
Van Loo, Ellen, Steven C Ricke, Corliss A O’Bryan, and Michael G Johnson. 2012. “Historical and Current Perspectives on Organic Meat Production.” In Organic Meat Production and Processing, ed. Steven C Ricke, Ellen Van Loo, Michael G Johnson, and Corliss A O’Bryan1, 1–9. Oxford, UK: Wiley-Blackwell.
Chicago author-date (all authors)
Van Loo, Ellen, Steven C Ricke, Corliss A O’Bryan, and Michael G Johnson. 2012. “Historical and Current Perspectives on Organic Meat Production.” In Organic Meat Production and Processing, ed. Steven C Ricke, Ellen Van Loo, Michael G Johnson, and Corliss A O’Bryan1, 1–9. Oxford, UK: Wiley-Blackwell.
Vancouver
1.
Van Loo E, Ricke SC, O’Bryan CA, Johnson MG. Historical and current perspectives on organic meat production. In: Ricke SC, Van Loo E, Johnson MG, O’Bryan1 CA, editors. Organic meat production and processing. Oxford, UK: Wiley-Blackwell; 2012. p. 1–9.
IEEE
[1]
E. Van Loo, S. C. Ricke, C. A. O’Bryan, and M. G. Johnson, “Historical and current perspectives on organic meat production,” in Organic meat production and processing, S. C. Ricke, E. Van Loo, M. G. Johnson, and C. A. O’Bryan1, Eds. Oxford, UK: Wiley-Blackwell, 2012, pp. 1–9.
@incollection{2068641,
  abstract     = {The public concerns about the environment and the chemicals used in food production have made consumers more sensitive to the potential ecological problems associated with synthetic chemicals used in farming. This has resulted in a growing interest in the production of organic foods. Based on the growth of market demand, organic foods have become much more precisely defined as a regulatory entity, and now these food products often carry an organic label when sold at retail establishments. However, there is still some confusion among consumers about the different organic labels, and some of those reasons are discussed here. In addition to covering the development of organic foods and meats and current perceptions, this chapter also discusses the specific objectives on organic meat production and processing, which is the subject of this book.},
  author       = {Van Loo, Ellen and Ricke, Steven C and O'Bryan, Corliss A and Johnson, Michael G},
  booktitle    = {Organic meat production and processing},
  editor       = {Ricke, Steven C and Van Loo, Ellen and Johnson, Michael G and O'Bryan1, Corliss A},
  isbn         = {9780813821269},
  keywords     = {definition,labeling,objectives},
  language     = {eng},
  pages        = {1--9},
  publisher    = {Wiley-Blackwell},
  series       = {IFT Press},
  title        = {Historical and current perspectives on organic meat production},
  url          = {http://dx.doi.org/10.1002/9781118229088.ch1},
  year         = {2012},
}

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