Organic Meat Production and Processing

1. Historical and current perspectives on organic meat production Section I: Economics, market and regulatory issues 2. Organic meat operations in the United States 3. Regulatory issues in domestically raised and imported organic meats in the U.S. 4. Organic meat production in Europe: market and regulation 5. Organic meat marketing Section II: Management issues for organically raised and processed meat animals 6. Health and welfare of organic livestock and its challenges 7. Environmental impact and life cycle analysis of organic meat production and processing 8. Genetics of poultry meat production in organic systems 9. Organic meat byproducts for affiliated food industries 10. Organic animal nutrition and feed supplementations 11. Production of forage crops suitable for feeding organically raised meat animals Section III: Processing, sensory and human health aspects of organic meats 12. Slaughter options for organic meat producers in the US 13. Alternatives to traditional antimicrobials for organically processed meat and poultry 14. Nutritional value of organic meat and potential human health response 15. Sensory assessment of organic meats 16. Chemical residues in organic meats compared to conventional meats Section IV: The current food safety status of organic meats 17. Incidence of foodborne pathogens in organic beef 18. Incidence of foodborne pathogens in organic swine 19. Foodborne pathogen occurrence in organically raised poultry Section V: Pre-harvest control measures for assuring the safety of organic meats 20. Probiotics as preharvest control agents for organic meat production 21. Gut health and organic acids, antimicrobial peptides and botanicals as natural feed additives 22. Prebiotics 23. Bacteriophages as preharvest control agents for organic meat production 24. The future of organic meats