A selection of chapters in this collection:
Improving the environmental performance of pig and poultry production: Ben Putman, Martin Christie and Greg Thoma, University of Arkansas, USA
Organic pig farming: key characteristics, opportunities, advantages and challenges: Barbara Früh, Research Institute of Organic Agriculture (FiBL), Switzerland; and Mirjam Holinger, ETH Zürich, Switzerland
Assessing the environmental impact of swine production: G. J. Thoma, University of Arkansas, USA
Dealing with the challenge of antibiotic resistance in pig production: Paul D. Ebner and Yingying Hong, Purdue University, USA
Detecting and preventing chemical residues in pig meat: Amy-Lynn Hall, United States Food and Drug Administration, USA
Factors affecting pork flavour: Mingyang Huang and Yu Wang, University of Florida, USA; and Chi-Tang Ho, Rutgers University, USA
Factors affecting the colour and texture of pig meat: Xin Sun and Eric Berg, North Dakota State University, USA
Nutritional composition and the value of pig meat: Lauren E. O’Connor and Wayne W. Campbell, Purdue University, USA
Nutritional strategies to reduce emissions from waste in pig production: Phung Lê Đình, Hue University of Agriculture and Forestry, Hue University, Vietnam; and André J. A. Aarnink, Wageningen University and Research, The Netherlands
Organic pig production systems, welfare and sustainability: Sandra Edwards, University of Newcastle, UK; and Christine Leeb, University of Natural Resources and Life Sciences, Austria
