BOOK
Achieving sustainable production of pig meat Volume 1
Prof. Alan Mathew | Prof. Peter R. Davies | Dr Jan Dahl | Dr Paul Ebner | Dr Yingying Hong | Dr Amy-Lynn Hall | Prof. R. D. Warner | F. R. Dunshea | H. A. Channon | Mingyang Huang | Yu Wang | Prof. Chi-Tang Ho | Xin Sun | Prof. Eric Berg | Lauren E. O'Connor | Prof. Wayne W. Campbell | Prof. G. J. Thoma | Phung Le Dinh | Dr Andre Aarnink | Prof. Sandra Edwards | Dr Christine Leeb
(2018)
Additional Information
Book Details
Abstract
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.
"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
Sample content
Not sure what you're getting if you buy this book? Click on the cover image below to open a PDF and preview pages from the book. Alternatively, watch our informative video introduction.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.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Contents | v | ||
| Series list | ix | ||
| Introduction | xiii | ||
| Part 1 Safety | 1 | ||
| Chapter 1 Zoonoses associated with pigs | 3 | ||
| 1 Introduction | 3 | ||
| 2 Overview of zoonotic hazards associated with pigs | 4 | ||
| 3 Classical zoonoses: leptospirosis, brucellosis and tuberculosis | 6 | ||
| 4 Emerging zoonoses: influenza A viruses and Streptococcus suis | 12 | ||
| 5 Emerging zoonoses: livestock-associated Staphylococcus aureus | 16 | ||
| 6 Emerging zoonoses: hepatitis E and novel paramyxoviruses | 18 | ||
| 7 Foodborne pathogens | 21 | ||
| 8 Summary | 26 | ||
| 9 Where to look for further information | 26 | ||
| 10 References | 26 | ||
| Chapter 2 Salmonella control in pig production | 39 | ||
| 1 Introduction | 39 | ||
| 2 The production system | 40 | ||
| 3 Surveillance and monitoring | 41 | ||
| 4 Feed | 41 | ||
| 5 The environment | 43 | ||
| 6 Replacement animals | 43 | ||
| 7 Finisher herds | 44 | ||
| 8 Vaccination as a reduction strategy | 44 | ||
| 9 The slaughterhouse | 44 | ||
| 10 Salmonella reduction in Danish pig and pork production: a case story | 46 | ||
| 11 Conclusion | 48 | ||
| 12 Where to look for further information | 49 | ||
| 13 References | 49 | ||
| Chapter 3 Dealing with the challenge of antibiotic resistance in pig production | 51 | ||
| 1 Introduction | 51 | ||
| 2 Historical background | 52 | ||
| 3 Unintended consequences of antibiotic use | 52 | ||
| 4 Changes in antibiotic use and availability | 54 | ||
| 5 Antibiotic alternatives | 55 | ||
| 6 Case study: phage therapy | 59 | ||
| 7 Future trends and conclusion | 61 | ||
| 8 Where to look for further information | 61 | ||
| 9 References | 62 | ||
| Chapter 4 Detecting veterinary drug residues in pork | 67 | ||
| 1 Introduction | 67 | ||
| 2 Human food safety evaluation of new animal drugs | 68 | ||
| 3 Human food safety evaluation of carcinogens | 73 | ||
| 4 Violative residues exceeding established tolerances | 74 | ||
| 5 Future trends: judicious use of medically important antimicrobial drugs in food-producing animals | 75 | ||
| 6 Where to find further information | 75 | ||
| 7 References | 76 | ||
| Part 2 Quality | 79 | ||
| Chapter 5 Producing consistent quality meat from the modern pig | 81 | ||
| 1 Introduction | 81 | ||
| 2 Issues/challenges for control of pig meat quality | 83 | ||
| 3 Influencing factors for the challenges | 89 | ||
| 4 Recommendations for overcoming challenges | 100 | ||
| 5 Case study: pork quality in Australia | 103 | ||
| 6 Conclusion and future trends | 108 | ||
| 7 Where to look for further information | 109 | ||
| 8 References | 109 | ||
| Chapter 6 Factors affecting pork flavour | 119 | ||
| 1 Introduction | 119 | ||
| 2 Essential aroma compounds and processing effects | 120 | ||
| 3 Bacon | 124 | ||
| 4 Sausage | 132 | ||
| 5 Ham | 136 | ||
| 6 Conclusion | 141 | ||
| 7 Where to look for further information | 143 | ||
| 8 References | 143 | ||
| Chapter 7 Factors affecting the colour and texture of pig meat | 151 | ||
| 1 Introduction | 151 | ||
| 2 Physicochemical factors effecting the conversion of muscle to meat | 152 | ||
| 3 Ante-mortem factors affecting pork colour | 156 | ||
| 4 Post-mortem factors affecting pork colour | 159 | ||
| 5 Factors affecting pork texture | 162 | ||
| 6 Measurement of meat colour and texture | 163 | ||
| 7 Summary of recent research: assessment of pork colour and texture using imaging technology | 167 | ||
| 8 Conclusion | 169 | ||
| 9 Where to look for further information | 169 | ||
| 10 References | 170 | ||
| Chapter 8 Nutritional composition and the value of pig meat | 175 | ||
| 1 Introduction | 175 | ||
| 2 Nutritional content of pork | 176 | ||
| 3 Pork consumption and dietary guidance in the US | 179 | ||
| 4 Studying the influence of nutrition on human health | 182 | ||
| 5 Effects of pork consumption on weight control and body composition | 183 | ||
| 6 Effects of pork consumption on cardiometabolic health | 186 | ||
| 7 Effects of pork consumption on other indices of human health | 189 | ||
| 8 Summary and conclusions | 191 | ||
| 9 Where to look for further information | 192 | ||
| 10 References | 192 | ||
| Part 3 Sustainability | 199 | ||
| Chapter 9 Assessing the environmental impact of swine production | 201 | ||
| 1 Introduction | 201 | ||
| 2 Environmental emissions and impacts at farm level: GHG emissions | 203 | ||
| 3 Environmental emissions and impacts at farm level: emissions to water and air | 206 | ||
| 4 Environmental emissions and impacts at farm level: pathogenic microbes, antibiotic resistance and pharmaceuticals | 209 | ||
| 5 Environmental emissions throughout the life cycle | 211 | ||
| 6 Case studies | 211 | ||
| 7 Summary and future trends | 217 | ||
| 8 Where to look for further information | 218 | ||
| 9 References | 218 | ||
| Chapter 10 Nutritional strategies to reduce emissions from waste in pig production | 227 | ||
| 1 Introduction | 227 | ||
| 2 Nutrition and ammonia emissions | 228 | ||
| 3 Nutrition and odour emissions | 234 | ||
| 4 Nutrition and greenhouse gas emissions | 238 | ||
| 5 Effectiveness of dietary solutions for reduction of gaseous emissions | 240 | ||
| 6 Conclusion | 241 | ||
| 7 Future trends | 241 | ||
| 8 Where to look for further information | 242 | ||
| 9 References | 242 | ||
| Chapter 11 Organic pig production systems, welfare and sustainability | 249 | ||
| 1 Introduction | 249 | ||
| 2 Standards for organic pig production | 250 | ||
| 3 Current organic production | 253 | ||
| 4 Animal welfare in organic pig production | 257 | ||
| 5 Environmental impact of organic pig production | 261 | ||
| 6 Conclusion | 265 | ||
| 7 Future trends in research | 266 | ||
| 8 Where to look for further information | 266 | ||
| 9 References | 267 | ||
| Index | 271 |