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Reduction of post-slaughter beef loss and application of HACCP in Meat processing centres in Ethiopia PhD Proposal Melese ...
Introduction ( Cont .) <ul><li>Foods of animal origin are the most liable to  loss because  </li></ul><ul><ul><li>suffer f...
Introduction ( Cont .) <ul><li>Meat from the huge number (41M) of livestock play a crucial role in food security.  </li></...
Introduction ( Cont .) <ul><li>Issue of meat quality, safety and post slaughter loss are dealt from production to consumpt...
Introduction ( Cont .) <ul><li>Presumed poor meat quality, safety  & post slaughter loss is related to </li></ul><ul><ul><...
Introduction ( Cont .) <ul><li>Neither traditional meat inspection nor good manufacturing   practices can reliably assure ...
Objectives <ul><li>Therefore the following objectives are set:  </li></ul><ul><ul><li>To investigate the impacts of method...
Hypothesis <ul><li>Null Hypotheses </li></ul><ul><ul><li>Horro beef quality and  safety do not qualify standards for regis...
Materials and Methods <ul><li>From Danno PA‘s, 3 villages randomly and 100 HH will be systematically selected </li></ul><u...
Materials and Methods ( Cont .) <ul><li>Informal slaughter carcass data (n=10) will be collected  </li></ul><ul><li>Antemo...
Materials and Methods ( Cont .) <ul><li>Marbling and Quality grade as outlined by USDA (1990)  </li></ul><ul><li>12 th rib...
Expected Output <ul><li>Expected out put </li></ul><ul><ul><li>Factors attributed to meat quality and safety will be ident...
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Reduction of post-slaughter beef loss and application of HACCP in meat processing centres in Ethiopia

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Presented by Melese Abdisa at the Second Annual Review and Planning Workshop, Addis Ababa, Ethiopia, 13-17 September 2005.

ILRI-BMZ Project on 'Improving the Livelihoods of Poor Livestock-keepers in Africa through Community-Based Management of Indigenous Farm Animal Genetic Resources'

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Reduction of post-slaughter beef loss and application of HACCP in meat processing centres in Ethiopia

  1. 1. Reduction of post-slaughter beef loss and application of HACCP in Meat processing centres in Ethiopia PhD Proposal Melese Abdisa Second Annual Review and Planning Workshop Addis Ababa, Ethiopia, 13-17 September 2005 <ul><li>Introduction </li></ul><ul><li>Food shortage is not only due to failure to produce enough amount per capita </li></ul><ul><li>It is aggravated when the product is affected by </li></ul><ul><ul><li>inadequate knowledge of production </li></ul></ul><ul><ul><li>poor handling, processing and preservation </li></ul></ul><ul><ul><li>storage leading to low quality and spoilage </li></ul></ul><ul><li>Post harvest loss & illness from contaminated food is cause of reduced economic productivity (FAO, 1983). </li></ul>
  2. 2. Introduction ( Cont .) <ul><li>Foods of animal origin are the most liable to loss because </li></ul><ul><ul><li>suffer from slight defect to meet the desired quality </li></ul></ul><ul><ul><li>are ideal environment for microbial contamination </li></ul></ul><ul><ul><li>are perishable and result to spoilage </li></ul></ul><ul><li>Is there potential resource and roles to be played by LS? </li></ul><ul><ul><li>huge number of livestock (cattle ranks 1st in Africa) </li></ul></ul><ul><ul><li>the sector supports & sustain livelihoods of 80 % of the rural poor (FAO, 2004) </li></ul></ul>
  3. 3. Introduction ( Cont .) <ul><li>Meat from the huge number (41M) of livestock play a crucial role in food security. </li></ul><ul><li>Meat production for the years between1980 and 2000 </li></ul><ul><ul><li>range 506.9- 653.6 thousand metric tones, (FAO, 2004) </li></ul></ul><ul><ul><li>the contribution of beef sector was from 40-45 % </li></ul></ul><ul><li>This was contributed only from 6.5-7.8% slaughter stock from the total cattle population (FAO, 2004) </li></ul>
  4. 4. Introduction ( Cont .) <ul><li>Issue of meat quality, safety and post slaughter loss are dealt from production to consumption </li></ul><ul><li>Meat quality can be summarised in to (Brunsø, 2005) </li></ul><ul><ul><li>product and process oriented </li></ul></ul><ul><ul><li>user-oriented and quality control </li></ul></ul><ul><li>Meat safety and post slaughter beef losses are accounted </li></ul><ul><ul><li>when the product endanger public health-pathogens </li></ul></ul><ul><ul><li>when shelf life is reduced due to spoilage organisms </li></ul></ul>
  5. 5. Introduction ( Cont .) <ul><li>Presumed poor meat quality, safety & post slaughter loss is related to </li></ul><ul><ul><li>Husbandry practices may not qualify the markets requirement for the quality of beef </li></ul></ul><ul><ul><li>Currently available meat quality assurance systems may not be taken for guarantee to the market standard. </li></ul></ul><ul><ul><li>Lack of improvement of meat quality traits on top of animal welfare issues </li></ul></ul>
  6. 6. Introduction ( Cont .) <ul><li>Neither traditional meat inspection nor good manufacturing practices can reliably assure safety </li></ul><ul><li>The remedy for the malady is application of H azard A nalysis and C ritical C ontrol P oints (USDA, FSIS, 1997) </li></ul><ul><li>[USDA FSIS= United States Department of Agriculture Food Safety and Inspection Service] </li></ul><ul><li>HACCP is a preventive approach with seven principles for operation </li></ul><ul><li>The state of meat production, its quality and safety is not yet researched in Horro cattle breed </li></ul>
  7. 7. Objectives <ul><li>Therefore the following objectives are set: </li></ul><ul><ul><li>To investigate the impacts of methods of beef production & slaughtering processes on meat quality (tenderness) </li></ul></ul><ul><ul><li>To assess hazards and identify precise sites of (cross) contamination in the production & slaughtering processes </li></ul></ul><ul><ul><li>To examine the extent of variation in and relationships among physical and biochemical palatability traits </li></ul></ul>
  8. 8. Hypothesis <ul><li>Null Hypotheses </li></ul><ul><ul><li>Horro beef quality and safety do not qualify standards for registered beef breeds </li></ul></ul><ul><ul><li>Physical and biological factors of Horro beef do not affect postslaughter carcass quality </li></ul></ul>
  9. 9. Materials and Methods <ul><li>From Danno PA‘s, 3 villages randomly and 100 HH will be systematically selected </li></ul><ul><li>Data on beef animals: slaughter age, market weight, sex and previous husbandry situation collected </li></ul><ul><li>Inventory on types of feed utilised will be taken </li></ul><ul><li>Feeding management such as individual or communal will be documented </li></ul>
  10. 10. Materials and Methods ( Cont .) <ul><li>Informal slaughter carcass data (n=10) will be collected </li></ul><ul><li>Antemortem data such as body weight, conformation & sex will be recorded </li></ul><ul><li>A nine-point scale (1=emaciated, 9=obese) body condition (Richards et al.,1986) will be considered </li></ul><ul><li>Carcass data such as hot carcass weight, % dressing, marbling score, and KPH will be gathered </li></ul><ul><li>Safety evaluated based on total plate and coliform counts </li></ul>
  11. 11. Materials and Methods ( Cont .) <ul><li>Marbling and Quality grade as outlined by USDA (1990) </li></ul><ul><li>12 th rib fat & adjusted fat thickness as of USDA (1990) </li></ul><ul><li>Cutability using equation of of Murphey et al. (1963) </li></ul><ul><li>Hedonic fresh beef colour evaluation (Riley et al., 2003) </li></ul><ul><li>Palatability will be measured by number of chews and used as shear force value </li></ul><ul><li>Hem & non-hem proteins, sarcomere length and diameter determined (Cross et al.,1991). </li></ul>
  12. 12. Expected Output <ul><li>Expected out put </li></ul><ul><ul><li>Factors attributed to meat quality and safety will be identified </li></ul></ul><ul><ul><li>HACCP operational plan in slaughtering processes will be proposed </li></ul></ul><ul><ul><li>Bio-physical factors affecting meat colour and tenderness determined </li></ul></ul><ul><ul><li>Molecular basis of meat quality traits will be described </li></ul></ul>

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