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Innovative Production Strategies for High-Quality, Traditional Pig Products
In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weigh...
Proceedings of the 7th International Conference on the Assessment of Animal Welfare at the Farm and Group Level
This book contains the proceedings of the 7th International Conference on the Assessment of Animal Welfare at the Farm and Group Level, held September 5-8, 2017 in Wageningen, the Netherlands.
Human and Animal Sensitivity
This book presents cross-discipline studies covering aspects ranging from animal science to social/consumer sciences and psychology, with the aim to collect and disseminate information promoting the continuous enhancement of animal welfare by improving stakeholders’ perception of animal welfare. Although animal welfare is about how the animals perceive the surrounding environment, the actual welfare of the animals is dependent on how the stakeholders perceive and weigh animal welfare. The stakeholders can, either directly (i.e., through stock-people interaction with the animals) or indirectly (e.g., when retailers and consumers are willing to pay more for high welfare animal-based products), affect the way animals are kept and handled.
Beyond Beliefs
Vegans, vegetarians, and meat eaters can feel like they’re living in different worlds. Many vegans and vegetarians struggle to feel understood and respected in a meat-eating culture, where some of their most pressing concerns and cherished beliefs are invisible, and where they are often met with defensiveness when they try to talk about the issue. They can become frustrated and struggle to feel connected with meat eaters. And meat eaters can feel disconnected from vegans and vegetarians whose beliefs they don’t fully understand and whose frustration may spill over into their interactions. The good news is that relationship and communication breakdown among vegans, vegetarians, and meat e...
One Welfare
Contemporary and thought-provoking, this book provides a definition of the concept of One Welfare: the interconnection between animal welfare, human wellbeing and the environment. The book establishes a conceptual framework, in five sections, resulting from a three month global consultation on a draft proposal comprising nine areas. One Welfare complements the One Health and Eco Health approaches, enabling full integration of animal welfare within other disciplines; a much needed tool to help improve animal welfare, human wellbeing and environmental components and support worldwide sustainable development goals. Integrating this concept into existing projects could help to foster collaboration to improve human and animal welfare globally. This text is of interest to those working in the fields of animal and human welfare, sustainability and conservation, international development and to all those keen to extend the one health approach to animal welfare and human wellbeing.
Innovative Production Strategies for High-Quality, Traditional Pig Products
In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO--Protected Designation of Origin, PGI--Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight ...
Euro Pop Book
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Laura Bassi and Science in 18th Century Europe
This book presents the extraordinary story of a Bolognese woman of the settecento. Laura Maria Caterina Bassi (1711-1778) defended 49 Theses at the University of Bologna on April 17, 1732 and was awarded a doctoral degree on May 12 of the same year. Three weeks before her defense, she was made a member of the Academy of Sciences in Bologna. On June 27 she defended 12 additional Theses. Several of the 61 Theses were on physics and other science topics. Laura was drawn by the philosophy of Newton at a time when most scientists in Europe were still focused on Descartes and Galen. This last set of Theses was to encourage the University of Bologna to provide a lectureship to Laura, which they did...
