Achieving sustainable production of pig meat Volume 1: Safety, quality and sustainability [Hardcover]

• Covers the latest research on controlling pathogenic and non-pathogenic safety risks associated with pig meat
• Comprehensive review of the factors affecting the different aspects of pig meat quality
• Assesses ways of minimising the environmental impact of pig production such as reducing input use, emissions and waste
  

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

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 ril#J