Sustainable Meat Production and Processing

Sustainable Meat Production and Processing
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 274
Release: 2018-10-29
ISBN 10: 0128156880
ISBN 13: 9780128156889
Language: EN, FR, DE, ES & NL

Sustainable Meat Production and Processing Book Review:

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Organic Meat Production and Processing

Organic Meat Production and Processing
Author: Steven C. Ricke
Publsiher: John Wiley & Sons
Total Pages: 444
Release: 2012-05-01
ISBN 10: 0813821266
ISBN 13: 9780813821269
Language: EN, FR, DE, ES & NL

Organic Meat Production and Processing Book Review:

Consumers purchase organic meats for what they perceive as superior taste, better nutritional value, long-term health benefits, or enhanced product freshness. Many consumers also believe organic meat is safer than conventional, perhaps containing lesser amounts of pesticides or foodborne human pathogens. Organic livestock farming, which is reputed to be environmentally friendly and sustains animals in good health resulting in high quality products, has a defined standard with a greater attention to animal welfare and requiring at least 80 percent of feed grown without pesticides or artificial fertilizers. The higher guarantee of the absence of residue is certain, but the effect of organic farming on qualitative characteristics of the products is unknown. Substantial growth in organic food sales of all categories has occurred in recent years and certified organic food production has evolved into a highly regulated industry in the European Union, the United States, Canada, Japan and many other countries. "Organic Meat Production and Processing" examines in detail the challenges of production, processing and food safety of organic meat. The editors and an international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are incidences of food borne pathogens in organic beef, swine, poultry, and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. This book serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
Author: Joyce Boye,Yves Arcand
Publsiher: Springer Science & Business Media
Total Pages: 686
Release: 2012-01-11
ISBN 10: 146141587X
ISBN 13: 9781461415879
Language: EN, FR, DE, ES & NL

Green Technologies in Food Production and Processing Book Review:

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Proteins Sustainable Source Processing and Applications

Proteins  Sustainable Source  Processing and Applications
Author: Charis Galanakis
Publsiher: Academic Press
Total Pages: 358
Release: 2019-06
ISBN 10: 9780128166956
ISBN 13: 0128166959
Language: EN, FR, DE, ES & NL

Proteins Sustainable Source Processing and Applications Book Review:

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption.Written in a scientific manner so as to meet the needs of chemists, food scientists, and technologists, new product developers, and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, sustainable processes and sustainable protein consumption, and analyzes the potentiality of already commercialized processes and products.Proteins: Sustainable Source, Processing and Applications is an integral resource that supports the current applications of proteins in the food industry as well as those that are under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects

Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences
Author: Carrick Devine,M. Dikeman
Publsiher: Academic Press
Total Pages: 1500
Release: 2004-08-19
ISBN 10: 0080924441
ISBN 13: 9780080924441
Language: EN, FR, DE, ES & NL

Encyclopedia of Meat Sciences Book Review:

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing

Impact of Meat Consumption on Health and Environmental Sustainability

Impact of Meat Consumption on Health and Environmental Sustainability
Author: Raphaely, Talia
Publsiher: IGI Global
Total Pages: 411
Release: 2015-10-19
ISBN 10: 1466695544
ISBN 13: 9781466695542
Language: EN, FR, DE, ES & NL

Impact of Meat Consumption on Health and Environmental Sustainability Book Review:

Meat consumption impacts all aspects of human life and humanity?s long-term survival prospects. Despite this knowledge, society continues to ignore the negative impact of consuming meat, which include excessively high contributions to global greenhouse gas emissions, land and water pollution and depletion, antimicrobial resistance, and negative impacts on human health. Impact of Meat Consumption on Health and Environmental Sustainability addresses the difficulties, challenges, and opportunities in reducing excessive meat consumption in order to mitigate human and environmental damage. Policymakers, academicians, researchers, advanced-level students, technology developers, and government officials will find this text useful in furthering their research exposure to pertinent topics such as dietary recommendations for limiting meat consumption, trade and the meat industry, ethics of meat production and consumption, and the environmental impacts of meat consumption.

New Aspects of Meat Quality

New Aspects of Meat Quality
Author: Peter P. Purslow
Publsiher: Woodhead Publishing
Total Pages: 744
Release: 2017-03-22
ISBN 10: 0081006004
ISBN 13: 9780081006009
Language: EN, FR, DE, ES & NL

New Aspects of Meat Quality Book Review:

New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms. The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, and what is sustainable, ethical, desirable, and healthy in meat production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values“/li> Edited by an extremely well respected expert in the field who is an Associate Editor of the journal Meat Science (published by Elsevier), the largest global journal within this area

Perilous Bounty

Perilous Bounty
Author: Tom Philpott
Publsiher: Bloomsbury Publishing USA
Total Pages: 256
Release: 2020-08-11
ISBN 10: 1635573149
ISBN 13: 9781635573145
Language: EN, FR, DE, ES & NL

Perilous Bounty Book Review:

An unsettling journey into the United States' disaster-bound food system, and an exploration of possible solutions, from leading food politics commentator and farmer-turned-journalist Tom Philpott. More than a decade after Michael Pollan's game-changing The Omnivore's Dilemma transformed the conversation about what we eat, a combination of global diet trends and corporate interests have put American agriculture into a state of "quiet emergency," from dangerous drought in California--which grows more than fifty percent of the fruits and vegetables we eat--to catastrophic topsoil loss in the "breadbasket" heartland of the United States. Whether or not we take heed, these urgent crises of industrial agriculture will define our future. In Perilous Bounty, veteran journalist and former farmer Tom Philpott explores and exposes the small handful of seed and pesticide corporations, investment funds, and magnates who benefit from the trends that imperil us, with on-the-ground dispatches featuring the scientists documenting the damage and the farmers and activists who are valiantly and inventively pushing back. Resource scarcity looms on the horizon, but rather than pointing us toward an inevitable doomsday, Philpott shows how the entire wayward ship of American agriculture could be routed away from its path to disaster. He profiles the farmers and communities in the nation's two key growing regions developing resilient, soil-building, water-smart farming practices, and readying for the climate shocks that are already upon us; and he explains how we can help move these methods from the margins to the mainstream.

A Framework for Assessing Effects of the Food System

A Framework for Assessing Effects of the Food System
Author: National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System
Publsiher: National Academies Press
Total Pages: 444
Release: 2015-06-17
ISBN 10: 030930783X
ISBN 13: 9780309307833
Language: EN, FR, DE, ES & NL

A Framework for Assessing Effects of the Food System Book Review:

How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.

Emerging Technologies in Meat Processing

Emerging Technologies in Meat Processing
Author: Enda J. Cummins
Publsiher: John Wiley & Sons
Total Pages: 448
Release: 2016-12-19
ISBN 10: 1118350685
ISBN 13: 9781118350683
Language: EN, FR, DE, ES & NL

Emerging Technologies in Meat Processing Book Review:

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Sustainable Food and Beverage Industries

Sustainable Food and Beverage Industries
Author: Gabriela Ionescu
Publsiher: CRC Press
Total Pages: 318
Release: 2016-05-25
ISBN 10: 1771884118
ISBN 13: 9781771884112
Language: EN, FR, DE, ES & NL

Sustainable Food and Beverage Industries Book Review:

This title includes a number of Open Access chapters. This new compendium volume looks the sustainable food and beverage industry from a variety of perspectives. The chapters included are broken into seven sections, which describe the following topics: an overview of food production and supply chains; the dairy industry; the meat industry; the coff

Animals as Food

Animals as Food
Author: Amy J. Fitzgerald
Publsiher: MSU Press
Total Pages: 210
Release: 2015-07-01
ISBN 10: 1628952342
ISBN 13: 9781628952346
Language: EN, FR, DE, ES & NL

Animals as Food Book Review:

Every day, millions of people around the world sit down to a meal that includes meat. This book explores several questions as it examines the use of animals as food: How did the domestication and production of livestock animals emerge and why? How did current modes of raising and slaughtering animals for human consumption develop, and what are their consequences? What can be done to mitigate and even reverse the impacts of animal production? With insight into the historical, cultural, political, legal, and economic processes that shape our use of animals as food, Fitzgerald provides a holistic picture and explicates the connections in the supply chain that are obscured in the current mode of food production. Bridging the distance in animal agriculture between production, processing, consumption, and their associated impacts, this analysis envisions ways of redressing the negative effects of the use of animals as food. It details how consumption levels and practices have changed as the relationship between production, processing, and consumption has shifted. Due to the wide-ranging questions addressed in this book, the author draws on many fields of inquiry, including sociology, (critical) animal studies, history, economics, law, political science, anthropology, criminology, environmental science, geography, philosophy, and animal science.

Environmentally Sustainable Livestock Production

Environmentally Sustainable Livestock Production
Author: Ilkka Leinonen
Publsiher: MDPI
Total Pages: 290
Release: 2019-01-25
ISBN 10: 3038975524
ISBN 13: 9783038975526
Language: EN, FR, DE, ES & NL

Environmentally Sustainable Livestock Production Book Review:

This book is a printed edition of the Special Issue "Environmentally Sustainable Livestock Production" that was published in Sustainability

Sustainable Protein Sources

Sustainable Protein Sources
Author: Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin
Publsiher: Academic Press
Total Pages: 456
Release: 2016-10-02
ISBN 10: 0128027762
ISBN 13: 9780128027769
Language: EN, FR, DE, ES & NL

Sustainable Protein Sources Book Review:

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action

Handbook of Meat Processing

Handbook of Meat Processing
Author: Fidel Toldrá
Publsiher: John Wiley & Sons
Total Pages: 584
Release: 2010-04-20
ISBN 10: 0813821827
ISBN 13: 9780813821825
Language: EN, FR, DE, ES & NL

Handbook of Meat Processing Book Review:

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation

Insects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients
Author: Aaron T. Dossey,Juan A. Morales-Ramos,M. Guadalupe Rojas
Publsiher: Academic Press
Total Pages: 402
Release: 2016-06-23
ISBN 10: 0128028920
ISBN 13: 9780128028926
Language: EN, FR, DE, ES & NL

Insects as Sustainable Food Ingredients Book Review:

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients. Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterials Provides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes, etc. Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects Outlines the challenges and opportunities within this emerging industry

Management Strategies for Sustainable Cattle Production in Southern Pastures

Management Strategies for Sustainable Cattle Production in Southern Pastures
Author: Monte Rouquette, Jr.,Glen Aiken
Publsiher: Academic Press
Total Pages: 362
Release: 2019-08-22
ISBN 10: 0128144750
ISBN 13: 9780128144756
Language: EN, FR, DE, ES & NL

Management Strategies for Sustainable Cattle Production in Southern Pastures Book Review:

Management Strategies for Sustainable Cattle Production in Southern Pastures is a practical resource for scientists, students, and stakeholders who want to understand the relationships between soil-plant interactions and pasture management strategies, and the resultant performance of cow-calf and stocker cattle. This book illustrates the importance of matching cattle breed types and plant hardiness zones to optimize cattle production from forages and pastures. It explains the biologic and economic implications of grazing management decisions made to improve sustainability of pastures and cattle production while being compliant with present and future environmental concerns and cattle welfare programs. Documents the effects of cattle grazing on greenhouse gas emissions and carbon footprints Discusses strategies to enhance soil fertility, soil health, and nutrient cycling in pastures Provides information on the use of stocking rates, stocking strategies and grazing systems to optimize cow-calf production of weaned calves and stockers. Presents innovations in cattle supplementation and watering systems to minimize negative impacts on water and soil health Includes methods for weed control to maintain pasture condition and ecosystem stability Describes management strategies to integrate cattle operations with wildlife sustainability

Sustainable Food Processing

Sustainable Food Processing
Author: Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
Publsiher: John Wiley & Sons
Total Pages: 608
Release: 2013-10-14
ISBN 10: 1118634373
ISBN 13: 9781118634370
Language: EN, FR, DE, ES & NL

Sustainable Food Processing Book Review:

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so the food industry must increasingly embrace sustainable food processing in order to succeed. This book provides a comprehensive overview on both economic sustainability and environmental concerns relating to food processing. It promotes ways of increasing sustainability in all the major sectors of the food industry, and will establish itself as a standard reference book on sustainable food processing. It will be of great interest to academic and industrial professionals. Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.

Critical Role of Animal Science Research in Food Security and Sustainability

Critical Role of Animal Science Research in Food Security and Sustainability
Author: National Research Council,Division on Earth and Life Sciences,Board on Agriculture and Natural Resources,Policy and Global Affairs,Science and Technology for Sustainability Program,Committee on Considerations for the Future of Animal Science Research
Publsiher: National Academies Press
Total Pages: 436
Release: 2015-03-31
ISBN 10: 0309316472
ISBN 13: 9780309316477
Language: EN, FR, DE, ES & NL

Critical Role of Animal Science Research in Food Security and Sustainability Book Review:

By 2050 the world's population is projected to grow by one-third, reaching between 9 and 10 billion. With globalization and expected growth in global affluence, a substantial increase in per capita meat, dairy, and fish consumption is also anticipated. The demand for calories from animal products will nearly double, highlighting the critical importance of the world's animal agriculture system. Meeting the nutritional needs of this population and its demand for animal products will require a significant investment of resources as well as policy changes that are supportive of agricultural production. Ensuring sustainable agricultural growth will be essential to addressing this global challenge to food security. Critical Role of Animal Science Research in Food Security and Sustainability identifies areas of research and development, technology, and resource needs for research in the field of animal agriculture, both nationally and internationally. This report assesses the global demand for products of animal origin in 2050 within the framework of ensuring global food security; evaluates how climate change and natural resource constraints may impact the ability to meet future global demand for animal products in sustainable production systems; and identifies factors that may impact the ability of the United States to meet demand for animal products, including the need for trained human capital, product safety and quality, and effective communication and adoption of new knowledge, information, and technologies. The agricultural sector worldwide faces numerous daunting challenges that will require innovations, new technologies, and new ways of approaching agriculture if the food, feed, and fiber needs of the global population are to be met. The recommendations of Critical Role of Animal Science Research in Food Security and Sustainability will inform a new roadmap for animal science research to meet the challenges of sustainable animal production in the 21st century.

Defending Beef

Defending Beef
Author: Nicolette Hahn Niman
Publsiher: Chelsea Green Publishing
Total Pages: 274
Release: 2014
ISBN 10: 1603585362
ISBN 13: 9781603585361
Language: EN, FR, DE, ES & NL

Defending Beef Book Review:

For decades it has been nearly universal dogma among environmentalists that livestock--goats, sheep, and others, but especially cattle--are Public Enemy Number One. They erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. The UN's Food and Agriculture Organization bolstered the credibility of this notion with its 2007 report that declared livestock to be the single largest contributor to human-generated climate-change emissions. But is the matter really so clear cut? Hardly. In her new book, Defending Beef, environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the Earth. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight livestock can actually play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there. She shows how dispersed, grass-based, smaller-scale farms can and should become the basis for American food production. And while no single book could definitively answer the thorny question of how to feed the Earth's growing population, Defending Beef makes the case that, whatever the world's future food system looks like, livestock can and must be part of the solution.