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Reduction of post-slaughter beef loss and application of HACCP in Meat processing centres in Ethiopia PhD Proposal Meles

Reduction of post-slaughter beef loss and application of HACCP in Meat processing centres in Ethiopia PhD Proposal Melese Abdisa. Introduction Food shortage is not only due to failure to produce enough amount per capita It is aggravated when the product is affected by

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Reduction of post-slaughter beef loss and application of HACCP in Meat processing centres in Ethiopia PhD Proposal Meles

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  1. Reduction of post-slaughter beef loss and application of HACCP in Meat processing centres in EthiopiaPhD Proposal Melese Abdisa Introduction • Food shortage is not only due to failure to produce enough amount per capita • It is aggravated when the product is affected by • inadequate knowledge of production • poor handling, processing and preservation • storage leading to low quality and spoilage • Post harvest loss & illness from contaminated food is cause of reduced economic productivity (FAO, 1983).

  2. Introduction (Cont.) • Foods of animal origin are the most liable to loss because • suffer from slight defect to meet the desired quality • are ideal environment for microbial contamination • are perishable and result to spoilage • Is there potential resource and roles to be played by LS? • huge number of livestock (cattle ranks 1st in Africa) • the sector supports & sustain livelihoods of 80 % of the rural poor (FAO, 2004)

  3. Introduction (Cont.) • Meat from the huge number (41M) of livestock play a crucial role in food security. • Meat production for the years between1980 and 2000 • range 506.9- 653.6 thousand metric tones, (FAO, 2004) • the contribution of beef sector was from 40-45 % • This was contributed only from 6.5-7.8% slaughter stock from the total cattle population (FAO, 2004)

  4. Introduction (Cont.) • Issue of meat quality, safety and post slaughter loss are dealt from production to consumption • Meat quality can be summarised in to (Brunsø, 2005) • product and process oriented • user-oriented and quality control • Meat safety and post slaughter beef losses are accounted • when the product endanger public health-pathogens • when shelf life is reduced due to spoilage organisms

  5. Introduction (Cont.) • Presumed poor meat quality, safety & post slaughter loss is related to • Husbandry practices may not qualify the markets requirement for the quality of beef • Currently available meat quality assurance systems may not be taken for guarantee to the market standard. • Lack of improvement of meat quality traits on top of animal welfare issues

  6. Introduction (Cont.) • Neither traditional meat inspection nor good manufacturingpractices can reliably assure safety • The remedy for the malady is application of Hazard Analysis and Critical Control Points (USDA, FSIS, 1997) • [USDA FSIS= United States Department of Agriculture Food Safety and Inspection Service] • HACCP is a preventive approach with seven principles for operation • The state of meat production, its quality and safety is not yet researched in Horro cattle breed

  7. Objectives • Therefore the following objectives are set: • To investigate the impacts of methods of beef production & slaughtering processes on meat quality (tenderness) • To assess hazards and identify precise sites of (cross) contamination in the production & slaughtering processes • To examine the extent of variation in and relationships among physical and biochemical palatability traits

  8. Hypothesis • Null Hypotheses • Horro beef quality and safety do not qualify standards for registered beef breeds • Physical and biological factors of Horro beef do not affect postslaughter carcass quality

  9. Materials and Methods • From Danno PA‘s, 3 villages randomly and 100 HH will be systematically selected • Data on beef animals: slaughter age, market weight, sex and previous husbandry situation collected • Inventory on types of feed utilised will be taken • Feeding management such as individual or communal will be documented

  10. Materials and Methods (Cont.) • Informal slaughter carcass data (n=10) will be collected • Antemortem data such as body weight, conformation & sex will be recorded • A nine-point scale (1=emaciated, 9=obese) body condition (Richards et al.,1986) will be considered • Carcass data such as hot carcass weight, % dressing, marbling score, and KPH will be gathered • Safety evaluated based on total plate and coliform counts

  11. Materials and Methods (Cont.) • Marbling and Quality grade as outlined by USDA (1990) • 12 th rib fat & adjusted fat thickness as of USDA (1990) • Cutability using equation of of Murphey et al. (1963) • Hedonic fresh beef colour evaluation (Riley et al., 2003) • Palatability will be measured by number of chews and used as shear force value • Hem & non-hem proteins, sarcomere length and diameter determined (Cross et al.,1991).

  12. Expected Output • Expected out put • Factors attributed to meat quality and safety will be identified • HACCP operational plan in slaughtering processes will be proposed • Bio-physical factors affecting meat colour and tenderness determined • Molecular basis of meat quality traits will be described

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