Why Ethiopian Meat is Considered Dark Cutting and Unsuitable for the Export Market: Lessons Learnt from the Livestock Chain

Abstract

Dark-cutting (DC), also known as dark, firm, and dry (DFD) meat is one of the major challenges confronting the Ethiopian meat industry. A large percentage of carcasses from Ethiopia animals (cattle and shoats) are rejected in domestic and international markets due to DC. The current review highlights the factors that predispose animals to DC in Ethiopia. Overall, DC in Ethiopia is caused by a combination of on-farm and off-farm factors. The major on-farm factors include disease, animal nutrition, production system, age at slaughter, sex, breed, genetics, and management. Off-farm activities include stress experienced during transport, in lairage, or at slaughter such as unusual noise, mixing with unfamiliar animals, overcrowding, beating, vibration, restraint, deprivation of feed and water, adverse weather conditions, fighting in lairage, and stunning. However, DC meat is a dynamic condition that can be handled by humane animal handling and management, appropriate training of abattoir staff and tradesmen, creating awareness for all stakeholders and appropriate transport and slaughter regulations.