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.
Audience: Academic researchers in swine science; pig producers; pig meat processors; government and non-governmental agencies supporting pig meat production
Audience: Academic researchers in swine science; pig producers; pig meat processors; government and non-governmental agencies supporting pig meat production
Table of Contents
Part 1 Safety1. Zoonoses affecting pigs: Peter R. Davies, University of Minnesota, USA;
2. Effective control of zoonoses in pig production: Jan Dahl, Danish Agriculture and Food Council (DAFC), Denmark;
3. Dealing with the challenge of antibiotic resistance in pig production: Paul D. Ebner and Yingying Hong, Purdue University, USA;
4. Detecting veterinary drug residues in pork: Amy-Lynn Hall, United States Food and Drug Administration, USA;
Part 2 Quality
5. Producing consistent quality meat from the modern pig: R. D. Warner and F. R. Dunshea, The University of Melbourne, Australia; and H. A. Channon, The University of Melbourne and Australian Pork Limited, Australia;
6. Factors affecting pork flavour: Mingyang Huang and Yu Wang, University of Florida, USA; and Chi-Tang Ho, Rutgers University, USA;
7. Factors affecting the colour and texture of pig meat: Xin Sun and Eric Berg, Department of Animal Sciences, North Dakota State University, USA;
8. Nutritional composition and the value of pig meat: Lauren E. O’Connor and Wayne W. Campbell, Purdue University, USA;
Part 3 Sustainability
9. Assessing the environmental impact of swine production: G.J. Thoma, University of Arkansas, USA;
10. Nutritional strategies to reduce emissions from waste in pig production: Andre Aarnink, Wageningen University, The Netherlands; and Phung Le Dinh, Hue University of Agriculture and Forestry, Vietnam;
11. Organic pig production systems, welfare and sustainability: Sandra Edwards, University of Newcastle, UK; and Christine Leeb of BOKU, Austria
