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- 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
Part 1 Safety
1.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;