Question

Discuss good hygiene practices of slaughterhouse personal and show how it will affect the meat quality. (2.5Marks).

Why we should stop animals feeding 12 hours prior to slaughter. (2.5 marks).

Compare between the nutritional value of meat and poultry products. (2.5 marks).

Answer 1

1. Cleaning and sanitation are an integral part of slaughtering and handling of meat and should already be taken into consideration at the planning and construction stage of slaughter facilities.

Cleaning and sanitation in slaughterhouse in developing countries will be difficult to apply as a single programme because developing countries may differ concerning.

* supplies of water

* supplies of energy

* supplies of machines, equipment etc.

* supplies of detergents and disinfectants

* cultural traditions

* climate

* requirements for buildings

* possibilities for employment of trained staff

* organization of slaughtering

* types of animals slaughtered

In case where the supplies for cleaning are insufficient the cleaning programme has to be planned accordingly.even processing should be planned according to the cleaning supplies available. If sufficient supplies are available the cleaning programme may be planned according to buildings,processing equipment,required hygiene level,economy etc.

Frequently there will be cultural and religious traditions concerning hygiene and cleaning and even processing,which will differ from area to area .traditions are based on actual conditions and may when evaluated need some adjustment to assure the required level of hygiene.these local traditions may not be described anywhere and therefore local authorities, aware of these traditions,will be responsible in assuring the required hygiene level.the combination of this knowledge may result in solutions other than those used in developed countries.these solutions may already exist but have not yet been described .

Failure in maintaining meat hygiene may pose serious public health hazards and therefore evaluation of meat for meat borne pathogens which can cause diseases of public health importance is very important minimization of microbial growth in meat products by storing them at a low temperature.

There are three principles of me a hygiene,which are crucial for meat processing operations.prevention of microbial contamination during meat product manufacture by adopting proper cleaning and sanitation practices.minimization of microbial growth in meat products storing them at a low temperature.

2. Pre- slaughter feed withdrawal reduces the amount of muscle glycogen and ,therefore, prevents rapid muscle pH drop.studies show that a 12 - 18 hr pre- slaughter feed withdrawal reduces the incidence of PSE and drip loss and improves meat colour ( redness) without compromising other meat quality attributes.

3. Meat is an excellent source of protein, phosphorus,zinc,and iron.High- protein replacement for meat contain 20 - 60% of the protein of meat products.high- protein replacements for meat contain adequate phosphorus, iron,and zinc.meat is not necessarily cheaper than non- neat products in protein density per cost.

Beef contains more calories and fats,whilst chicken is higher in protein.the two meats are equal in the amount of cholesterol and do not contain carbohydrates.beef is richer in most minerals,except sodium,however chicken meat wins in the vitamin category, conceding only in vitamin B12.

Meat and poultry are great sources of protein.they also provide lots of other nutrients your body needs,like iodine,iron,zinc,vitamins (especially B12) and essential fatty acids.so it's a good idea to eat meat and poultry every week as part of your balanced diet.

A variable but Moderate energy content,highly digestible proteins ( with low levels of collagen) of good nutritional quality, unsaturated lipids (mainly found in the skin and easily removed), B - group vitamins ( mainly thiamin, vitamin B6 and pantothenic acid) and minerals ( like iron, zinc, and copper) make poultry.

Chicken meat provides vitamins mainly from the B complex, including niacin or vitamin B3, which is essential for the metabolism of fats and sugars in the body,as well as for maintaining healthy cells.it also contains minerals such as magnesium,pottasium,phosphorus and zinc.

The nutritional value of poultry products can be improved by reducing the amount of fat in broiler carcasses, preventing the occurrence of excessive fatness in turkeys,and producing egg with a greatly reduced cholesterol content.