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Underlying principles and actual problems for the processing of organic meat products

Nielsen, Thorkild (2004) Underlying principles and actual problems for the processing of organic meat products. Working paper. [Unpublished]

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Summary

The processing of meat products is regulated by a wide range of different national standards and regulations. Some countries have very strict regulations on additives for organic meat products. Standard setting often involves a balance between maintaining the purity and integrity of the organic system and ensuring that certain quality demands are met. Especially for meat this dilemma has been clearly recognized.
Currently the most urgent challenge for the organic meat sector is to offer products with a high microbiological quality and safety without using critical additives like colouring agents or nitrite. The search for alternatives and alternative approaches to the use of nitrite in processed meat should be continued. Furthermore the discussion about security should be connected to entire life cycles of the products, including for instance appropriate storage temperatures and cooling requirements in retail shops.


EPrint Type:Working paper
Subjects: Food systems > Processing, packaging and transportation
Research affiliation: Denmark > DARCOF II (2000-2005) > III.9 (OASE) Organic agriculture in social entirety - principles versus practices
Deposited By: Nielsen, Ass. Prof. Thorkild
ID Code:3982
Deposited On:16 Nov 2004
Last Modified:10 Aug 2012 12:10
Document Language:English
Status:Unpublished
Refereed:Not peer-reviewed

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