A survey on the effect of transport method on bruises, pH and colour of meat from cattle slaughtered at a South African commercial abattoir

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Global reports on illnesses and deaths related to food consumption continue to raise concern in most countries. This has led to diligent efforts to improve the manner in which food is handled. Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in both formal and informal meat trading sectors. However, in the informal sector, regulations as prescribed in the Meat Safety Act No. 40 of 2000, which have been set to protect consumer health, are not always adhered to. Although these regulations are put into practice in the formal sector, meat safety challenges associated with meat handling during distribution continue to raise concern. The distribution stage is the most critical period, during which the quality of meat can easily be compromised. Furthermore, meat inspection at the abattoir covers only visual assessment, without considering microbiological tests. Meeting food safety requirements set by government regulations remains a challenge to almost all food processors. This paper reviews the impact of post-slaughter handling on carcass quality and its implications for meat safety during the distribution stage in the formal and informal sectors in South Africa. It also details how meat handling in the informal meat trade exposes consumers to high health risks and recommends that governments create legislation that would be applicable to carcasses produced in the informal sector to align this sector with the regulations governing food production. ______________________________________________________________________________________

Section: Introductionmentioning

confidence: 99%

Effect of post-slaughter handling during distribution on microbiological quality and safety of meat in the formal and informal sectors of South Africa: A review

Rani¹,

Hugo²,

Hugo³

et al. 2017

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“…Bruised meat decomposes and spoils more rapidly because bloody areas stimulate bacterial growth when not removed (Hoffman et al, 2010). Consequently, the effects of bruising can be seen on dark coloured meat (DFD), toughness, reduction of meat shelf life, poor palatability, and reduced water-holding capacity (Muchenje et al, 2009;Vimiso & Muchenje, 2013). Although it may seem impossible to quantify the effects of bruising based on these qualityrelated problems, the time at which trimming of bruises is performed at the abattoir may help reduce them without using sophisticated measurements that would complicate the system.…”

Section: Bruising Classificationmentioning

confidence: 99%

“…Although a carcass trait such as bruising forms part of the classification system, it is unable to quantify the effects of bruising on meat quality attributes. The consequences of bruised carcasses can be seen on attributes such as dark coloured meat (DFD), toughness, reduction of meat shelf life, poor palatability, and reduced water-holding capacity (Muchenje et al, 2009;Vimiso & Muchenje, 2013). Although it may seem impossible to quantify the effect of bruising based on these parameters, certain abattoir management techniques to reduce the adverse effects of bruising on such meat quality parameters could be introduced to the current system.…”

Section: Introductionmentioning

confidence: 99%

Should the South African red meat classification system be revised or maintained? A review

Soji¹,

Muchenje²

2017

The objective of this review was to determine whether the current South African red meat classification system still needs to be revised and changed or maintained. It also gives insight into the most significant challenges related to meat quality evaluation in this system. Red Meat Research and Development South Africa (RMRD SA) was requested to lead an investigation into the relevance of the current South African red meat classification system. A final decision was made to maintain the system as it was in 2016. Nonetheless, it is still unclear whether consumers buy meat according to the standards set by the system, since it is mostly understood and practised efficiently by middlemen, especially abattoir operators. The general perception that this system is not quality based, but descriptive, has resulted in seeming non-transparency among some red meat industry stakeholders. Although the red meat industry is emphasizing that a quality assurance system remains too expensive to be implemented in South Africa and that the current system should be sustained, there is still room for revising it. All predictions in this review indicate that the present system cannot satisfy all the needs of the current consumer. The system seems to be inclined towards meat traders, since it is value based and may not reflect the expectations and needs of consumers in terms of meat quality. This paper therefore concluded that the South African red meat classification system still needs to be revised and more research should be done for it to become more effective. ___________________________________________________________________________________

“…It becomes stressful to them (Nwe et al, 1996;OIE, 2010) because of the processes and activities involved, such as the creation of stress (and at times death), spread of disease, bruising, high stocking density, noise, vibration, lack of exercise, prolonged standing, environmental temperature and humidity, and feed deprivation (Vimiso & Muchenje, 2013). Long hours of transportation cause changes in the behaviour of animals, and their circulatory system and immune function, which affects the welfare of animals and meat quality negatively (Ake et al, 2013).…”

Section: Welfare Of Animals During Transportationmentioning

confidence: 99%

“…Chulayo et al (2012), Gajana et al (2013), Stockman et al (2013) and Vimiso & Muchenje (2013) emphasized that animals experience stressful conditions in transportation, which negatively affect their welfare and meat quality. Delgado (2003) and Hoffman & Cawthorn (2013) carried out research that was aimed at finding ways of increasing protein sources that would meet all needs since meat is an important constituent of the diet for many consumers.…”

Section: Introductionmentioning

confidence: 99%

A balanced perspective on animal welfare for improved meat and meat products

Chulayo¹,

Muchenje²

2016

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Increased public concern for animal welfare in the logistics chain has led to a rise in the scrutiny of the treatment of food animals. Factors affecting the status of welfare of slaughter animals begin at the farm and occur during transportation and at the abattoir. The activities that animals pass through before slaughter are thought to have negative effects on both the animal and the product. Before or during this period, animals suffer pain, which compromises their physical, health and biochemical status, and meat quality and quantity; which leads to economic losses. Environmental impact plays a role in the behaviour, growth, development and welfare of animals, even though it is associated with the production of greenhouse gases and biodiversity. Food producers are also mindful of the challenges of feeding the ever-increasing human population. Although the issues of animal production, which range from the environment to human health, have been discussed, animal welfare-related factors that are at play in the production chain of farm animals must still be addressed. An understanding of the animal's environment, behaviour and the biochemical interactions that are at play in stressful conditions; and the implications of these for animal health and welfare are key to developing effective mitigation strategies. Therefore, the objective of this review is to highlight the literature on animal welfare, and suggest strategies that could be adopted for the improvement of meat animals, meat quality and meat products. ______________________________________________________________________________________