scholarly journals Understanding Traditional Meat Processing Knowledge among the Borana Pastoralist of Northern Kenya

2018 ◽  
Vol 7 (4) ◽  
pp. 30 ◽  
Author(s):  
Buke Dabasso ◽  
Hassan Roba ◽  
Anselimo Makokha ◽  
Arnold Onyango ◽  
Julius Maina
Keyword(s):  
Meat Products ◽  
Meat Production ◽  
Meat Processing ◽  
Northern Kenya ◽  
Future Consumption ◽  
Meat Preservation ◽  
Almost All ◽  
Shelf Stable ◽  
And Storage ◽  
Depth Interviews

Indigenous knowledge on food preparation is an activity practised in almost all agricultural production system. Amongst the Borana pastoralist of Northern Kenya, milk and meat production are the cornerstone of livelihood, and more often abundance occurs without possibility of immediate consumption, triggering the need to preserve surplus for future consumption. The objective of this paper is to document and understand traditional meat preparation knowledge amongst Borana pastoralist’s women of Northern Kenya.The method of collecting information included in-depth interviews and participant observations to document meat preparation skills and knowledge of Borana people as appertains to traditional food ways. It was observed that methods of traditional meat processing and preparation included different forms of drying, use of heat and storage in fat. Fourteen traditional meat products and seven preservation techniques were documented. Drying and deep frying were the major form of meat preservation. Women skillfully put a lot of effort in all stages of meat preparation to produce an end product that is not only shelf stable but traditional products that are appreciated and nutritious. It was observed that only four of the products are currently in use, an indication of steady decline in meat handling knowledge and preparation. 

Hygiene and Safety in the Meat Processing Environment from Butcher Shops: Microbiological Contamination and Listeria monocytogenes

2016 ◽  
Vol 79 (4) ◽  
pp. 628-634 ◽  
Author(s):  
DANILO AUGUSTO LOPES da SILVA ◽  
MARIANE REZENDE DIAS ◽  
MARCUS VINÍCIUS COUTINHO COSSI ◽  
NATÁLIA PARMA AUGUSTO de CASTILHO ◽  
ANDERSON CARLOS CAMARGO ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Meat Production ◽  
Human Consumption ◽  
Quality And Safety ◽  
Meat Processing ◽  
Microbiological Contamination ◽  
Production Chain ◽  
Indicator Microorganisms ◽  
Butcher Shops

ABSTRACT The quality and safety of meat products can be estimated by assessing their contamination by hygiene indicator microorganisms and some foodborne pathogens, with Listeria monocytogenes as a major concern. To identify the main sources of microbiological contamination in the processing environment of three butcher shops, surface samples were obtained from the hands of employees, tables, knives, inside butcher displays, grinders, and meat tenderizers (24 samples per point). All samples were subjected to enumeration of hygiene indicator microorganisms and detection of L. monocytogenes, and the obtained isolates were characterized by their serogroups and virulence genes. The results demonstrated the absence of relevant differences in the levels of microbiological contamination among butcher shops; samples with counts higher than reference values indicated inefficiency in adopted hygiene procedures. A total of 87 samples were positive for Listeria spp. (60.4%): 22 from tables, 20 from grinders, 16 from knives, 13 from hands, 9 from meat tenderizers, and 7 from butcher shop displays. Thirty-one samples (21.5%) were positive for L. monocytogenes, indicating the presence of the pathogen in meat processing environments. Seventy-four L. monocytogenes isolates were identified, with 52 from serogroups 1/2c or 3c and 22 from serogroups 4b, 4d, 4a, or 4c. All 74 isolates were positive for hlyA, iap, plcA, actA, and internalins (inlA, inlB, inlC, and inlJ). The establishment of appropriate procedures to reduce microbial counts and control the spread of L. monocytogenes in the final steps of the meat production chain is of utmost importance, with obvious effects on the quality and safety of meat products for human consumption.

scholarly journals Comparative Analysis of Meat Bone Meal and Meat Bone Combustion Using the Life Cycle Assessment Method

Energies ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 3292
Author(s):  
Zygmunt Kowalski ◽  
Magdalena Muradin ◽  
Joanna Kulczycka ◽  
Agnieszka Makara
Keyword(s):  
Environmental Impact ◽  
Meat Products ◽  
Assessment Method ◽  
Meat Production ◽  
Meat Processing ◽  
Bone Meal ◽  
Gas Consumption ◽  
Total Influence ◽  
Total Meat ◽  
Meat Bone Meal

LCA analysis with 16 impact categories was used for the comparison of two developed combustion technologies: Scenario I—the combustion of meat bone meal produced from all types of meat waste; Scenario II—the combustion of meat bones from the production of meat products. The key hotspots determined were electricity and natural gas consumption, covering as much as 98.2% of the total influence on the environment in Scenario I and 99.3% in Scenario II. Without taking into account the environmental burdens avoided, the LCA analysis showed that Scenario I was assessed to have 71.2% less environmental impact. The avoided burdens approach changed the relationship between the two scenarios. The absolute value score for the overall environmental impact shows that Scenario II can be more environmentally beneficial than Scenario I; however, Scenario I allowed the elimination of all types of Polish meat waste, and Scenario II could only be carried out in meat production units for the elimination of meat bone waste and by-products from meat processing (i.e., 23% of the total meat waste produced in Poland).

FEATURES OF FUNCTIONING AND TRENDS OF MEAT MARKET DEVELOPMENT IN UKRAINE

2019 ◽  
Vol 4 (4) ◽  
pp. 119-128
Author(s):  
Іevgeniia BOLSHAKOVA ◽  
Iryna MARKINA
Keyword(s):  
Low Income ◽  
Agricultural Sector ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Successful Implementation ◽  
Meat Industry ◽  
Meat Processing ◽  
Livestock Farming ◽  
Market Capacity

On the basis of the analytical research the peculiarities of the meat processing enterprises functioning of Ukraine were identified, quantitative and qualitative trends of the meat and meat products market in Ukraine were investigated, factors influencing its development prospects were determined. The article points out that cattle meat production in Ukraine has been declining annually and has been unprofitable for the last 20 years. At the same time, it is proved that the meat industry in Ukraine has significant reserves and great prospects for development, the successful implementation of which is possible only if the negative phenomena and processes in the agricultural sector are overcome. The paper investigates that over the past year, there has been some increase in meat production, with a marked decrease in beef, veal and pork meat production and an increase in poultry meat production. The main problems of the industry and the ways of overcoming them in the current economic conditions are outlined. The main leaders of producers of meat products in Ukraine are highlighted. The dynamics of the poultry population and the production of this type of meat are discussed. The structure of livestock farming by agricultural enterprises and private farms is considered. The dynamics of the structure of meat production in Ukraine by types compared to 2014 and 2018 is provided. The desired market capacity, which could meet the needs of Ukrainians in the rational consumption of meat products, is 3.432 billion tons, but the actual consumption reaches only 2.295 billion tons, which is 66.9 % of the rational indicator. Among the main effective ways of providing market capacity are: increasing the availability of goods by introducing individual assistance to low-income categories of the population; an increase in the consumption of products outside the home, which will necessitate an increase in real wages; elimination in the food markets of non-equivalent product exchange; development of a balanced range of products at meat processing enterprises. Keywords: meat processing companies, meat and meat products market, meat and meat products production, poultry meat, turkey meat.

scholarly journals Meat Borne Diseases

2021 ◽  
Author(s):  
Dhary Alewy Almashhadany
Keyword(s):  
Meat Products ◽  
Essential Amino Acids ◽  
Bacterial Diseases ◽  
High Quality Protein ◽  
Ancient Times ◽  
Meat Preservation ◽  
Part Deal ◽  
Rickettsial Diseases ◽  
And Storage ◽  
Plant Sources

Red and white meat is a perfect, high-quality protein that comprises all of the nine essential amino acids (EAAs) that cannot be synthesized endogenously. Meat is the normal source of this vitamin, as well as other types of vitamins. Meat affords a range of significant vitamins and minerals that the human body needs, many of which are more bioavailable and easily absorbed than the nutrients found in plant sources. The nutrients in meat support the immune system, participate in the formation of muscle tissue, red blood cells (RBCs), and hormones, and warranty accurate functioning of the nervous system. These nutrients also affect the human senses of smell and taste, benefit our thyroids, and support antioxidant production. The main sources of pathogens in meat and meat products are; the animal itself; human handlers; equipment’s in contact, environmental sources, and water used in the preparation. Meat Borne Diseases, since ancient times, played a central role in public health. This chapter is divided into nine parts, part one to part eight deals with the most important pathogens that have been associated with meat borne diseases (MBDs), these include, Meat Borne Prionic Diseases; Viral Diseases; Bacterial Diseases; Protozoal Diseases; Parasitic Diseases; Fungal Diseases; Mycotoxins; Rickettsial Diseases; while the nine-part deal with the methods of meat preservation and storage.

scholarly journals The Effectiveness of Preservatives Used in Meat Production

2021 ◽  
pp. 11-19
Author(s):  
Gocha Chumburidze ◽  
Keyword(s):  
Sodium Citrate ◽  
Natural Habitat ◽  
Meat Products ◽  
Human Organism ◽  
Meat Production ◽  
Meat Processing ◽  
Origanum Vulgare ◽  
Mentha Pulegium ◽  
Complex Additive ◽  
Risk Of Disease

In order to store meat products for a long period of time, to maintain their quality and safety, meat producing companies use preservatives and antioxidants, which prove to be quite effective. However, they constitute some threat for the consumer. Various types of preservatives are used in meat processing companies in Georgia: “BOMBAL® ASC Super“, „BAKSOLAN-4”, “Standard Conservative”, “Standard Conservative Plus” and others. All of them represent a complex additive obtained through a chemical synthesis. For example, “BOMBAL ACS SUPER” is a mixture of three chemicalcompounds: Sodium Pyrosulphite (Е223), Sodium Acetate (Е262), and Sodium Citrate (Е331). There is a high probability of causing problems to digestive system, kidneys, and cardiovascular system, as well as allergic reactions when these conservatives get into a human organism. Consequently, it is essential to study the possibilities of much safer herbal conservatives usage. It is well known that many species of plants, such as ginger, rosemary, oregano (Origanum vulgare L), thyme (Thýmus), pennyroyal(Mentha pulegium), garlic and others possess antimicrobial and antioxidant qualities. These plants are wide-spread in a natural habitat in Georgia and are cultivated in the country as well. As it appears, the use of these herbs as conservatives in sausage making as well as other meat products will significantly reduce the risk of disease in customers. We find that a scientific research in this field has a lot of prospect.

Listeria monocytogenes and Other Listeria spp. in Meat and Meat Products A Review

1990 ◽  
Vol 53 (1) ◽  
pp. 81-91 ◽  
Author(s):  
JENNIFER L. JOHNSON ◽  
MICHAEL P. DOYLE ◽  
ROBERT G. CASSENS
Keyword(s):  
Public Health ◽  
Listeria Monocytogenes ◽  
Human Disease ◽  
Meat Products ◽  
Meat Processing ◽  
Widespread Distribution ◽  
Domestic Livestock ◽  
Survival And Growth ◽  
Meat Preservation ◽  
Raw Meats

Long known as an animal pathogen, Listeria monocytogenes has recently been recognized as a important foodborne agent in human disease. The widespread distribution of L. monocytogenes and other Listeria spp. in nature and an association with domestic livestock makes the occasional presence of these bacteria on raw meats almost unavoidable. Contamination of ready-to-eat meat products with L. monocytogenes poses a special threat to public health because of the organism's ability to grow at refrigeration temperatures and its pathogenicity within certain segments of the population. This paper reviews the prevalence of Listeria spp. in meat and meat products, analyzes the potential for survival and growth of listeriae on fresh meats and during meat processing, and addresses the effect of various meat preservation parameters on L. monocytogenes.

scholarly journals Crisis management of agribusiness companies (the case of meat processing companies)

2019 ◽  
pp. 31-37
Author(s):  
I. V. Ugrimova ◽  
O. H. Starynets
Keyword(s):  
Crisis Management ◽  
Raw Materials ◽  
Meat Products ◽  
The State ◽  
Government Support ◽  
Meat Production ◽  
Meat Processing ◽  
State Support ◽  
Processing Industry ◽  
Meat Market

Introduction. The article deals with the state of agro-industry in the meat processing industry. As a study re-sult of the meat processing enterprises activity, a problem was identified and the question of the imbalance of relations between producers and processors of meat raw materials was raised. Significant impact on the unsatisfactory structure of the meat market has insufficient number of breeding cattle (cows). The need for anti-crisis measures has forced public authorities to develop a plan that is insufficient to completely eliminate the problem and encourage private farms to produce more cattle. The purpose of this article is to investigate the state and development of the meat processing industry of Ukraine for the period 1990-2018 and to identify possible trends under the condition of the preventive anti-crisis measures application. The research methodology. Methods of statistical generalization, comparison, analysis of structure and dy-namics have been used. Results. An analysis of the structure of the meat production market in Ukraine is provided. The dependence of Ukraine's meat processing industry on imported raw materials has been determined. The reasons of raw material short-age for the meat processing industry of Ukraine are considered. Meat trends in the country have been analyzed. The key problems of the meat market are identified. The dynamics of export and import of meat and meat products are examined. The structure of livestock dynamics in Ukraine from 1990 to 2018 is given. The dynamics of the number of livestock by type of farm is analyzed. The unprofitable maintenance of cattle by private farms has been determined, which requires realization of state support. Conclusions. Measures to support the state of the meat processing industry are proposed: increase of duties on meat products import and introduction of quotas, state support in the field of organization of business associations in the form of cooperatives. It is advisable for enterprises to expand their raw materials base, to explore new markets and to introduce modern energy-saving technologies and technologies of integrated processing of raw materials. Keywords: crisis management, meat processing, manufacturers, processors, raw materials, imports. Exports, cattle, government support.

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

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