Advances in Science, Technology and Innovation ? Relevance for the ACP Meat Industry

Ndlovu, Lindela R (2007) Advances in Science, Technology and Innovation ? Relevance for the ACP Meat Industry. UNSPECIFIED thesis, UNSPECIFIED.

Full text not available from this repository.
Official URL: http://ir.nust.ac.zw/xmlui/handle/123456789/63

Abstract

The meat industry in ACP countries ranges from small-scale producers of live animals to large-scale commercial enterprises on the one hand, and simple slaughter poles to sophisticated abattoirs with refrigeration and chilling facilities at the other end of the continuum. The spectrum for meat processing is also similar, ranging from rudimentary operations to sophisticated modern processing plants. At the level of marketing, sales of fresh meat predominate with limited availability of locally processed meats in several ACP countries. Meat mainly comes from ruminant animals (cattle, sheep and goats), and the quality is inextricably linked to the efficiency of the animal production system. However, locally produced pig and poultry meats are on the increase mainly due to growth in smallholder production (Sonaiya, 2007). Improvement in the ACP meat industry requires consideration of the whole chain from conception to consumption (identification and selection of breeds, production, slaughter, processing including new product development, marketing and consumption). Meat consists of edible muscle, connective tissue and associated fat. It is an important source of high quality protein comprising essential amino acids that can be used to supplement proteins from plant sources, which often lack essential amino acids such as lysine, tryptophan, methionine and threonine (Bender, 1992; Bindraban and Rabbinge, 2004; Wilson et al., 2005). The over-consumption of meat has been associated with some health risks and it is the fatty acids that are of concern (Pisulewski et al., 2005; Webb et al., 1994). The major attributes of meat are eating quality (appearance, flavour, tenderness, juiciness), nutritional quality (protein, fat, micro-nutrient and mineral content), safety (absence of pathogens and other contaminants), technological quality (water holding capacity, pH-value, protein content and its characteristics, lipid content and its characteristics, connective tissue, anti-oxidant status), storability, and price (Andersen et al., 2005; Webb, 2006). The major challenges for the ACP meat industry are to ensure that meat products meet these attributes. This paper will discuss some of the recent advances in science, technology and innovation (ST&I) and how ACP countries can capitalize on them to address the challenges faced by the industry, especially for those with access to regional and international export markets.

Item Type: Thesis (UNSPECIFIED)
Uncontrolled Keywords: Animal Science,Meat Industry,Information Technology
Divisions: Universities > State Universities > National University of Science and Technology
Depositing User: Mr. Edmore Sibanda
Date Deposited: 01 Dec 2015 00:31
Last Modified: 01 Dec 2015 00:31
URI: http://researchdatabase.ac.zw/id/eprint/1200

Actions (login required)

View Item View Item