Meat Handling in Underdeveloped Countries PDF Download
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Author: Food and Agriculture Organization of the United Nations
Publisher:
ISBN:
Category :
Languages : en
Pages : 199
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher:
ISBN:
Category :
Languages : en
Pages : 199
Get Book Here
Book Description
Author: I. Mann
Publisher:
ISBN:
Category :
Languages : en
Pages : 199
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Book Description
Author: Drago Carl Herenda
Publisher: Food & Agriculture Org.
ISBN: 9789251033043
Category : Technology & Engineering
Languages : en
Pages : 388
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Book Description
Author: Mann. I.
Publisher:
ISBN:
Category :
Languages : en
Pages : 199
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251346089
Category : Political Science
Languages : en
Pages : 337
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Book Description
The Agricultural Outlook 2021-2030 is a collaborative effort of the Organisation for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization (FAO) of the United Nations. It brings together the commodity, policy and country expertise of both organisations as well as input from collaborating member countries to provide an annual assessment of the prospects for the coming decade of national, regional and global agricultural commodity markets. The publication consists of 11 Chapters; Chapter 1 covers agricultural and food markets; Chapter 2 provides regional outlooks and the remaining chapters are dedicated to individual commodities.
Author: Mubarik Mahamud
Publisher: GRIN Verlag
ISBN: 3346992691
Category : Political Science
Languages : en
Pages : 42
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Book Description
Academic Paper from the year 2023 in the subject Politics - Region: Africa, , language: English, abstract: The purpose of this study is to determine the level of knowledge, attitude and practices towards meat hygiene among butchers in Savelugu in the Savelugu Municipality of the Northern region of Ghana. Ghana's livestock industry is essential to the country's development and progress economically, as seen by the over 3 million animals sent there each year. Also, the industry contributes to 60% of new job possibilities while also making up 40% and 80% of Ghana's GDP and foreign exchange profits, respectively. Meat hygiene is most simply defined as the conditions and actions required to guarantee the appropriateness and safety of meat at all points in the supply chain for meat and goods associated to it. The majority of meat inspectors in underdeveloped nations and rural abattoirs lack the necessary skills, expertise, and information to properly assess the hygienic conditions of the organs, meat, and corpses of the killed animals. Although meat contains a high percentage of nutrients, it is frequently contaminated, which can cause food-related ailments in consumers. In addition, inappropriate handling of food is the main contributor to outbreaks of food-related diseases, including food poisoning. Raw meat is particularly susceptible to contamination. Most often, contamination occurs when food that doesn't need to be cooked, such salad, is prepared on a surface that was previously used to prepare raw meat without being properly cleaned. Before an animal is killed, it must be carefully examined, and there must be an inspection procedure going on as the animal is being killed. These efforts are very important for preventing animal-related diseases and making sure that the public receives nutritious meat. Many developing nations' slaughterhouses lack sufficient slaughtering and processing equipment, clean water sources, effective sewage or waste disposal systems, and refrigerated facilities. For instance, in Ghana, this has resulted in contaminated meat and inadequate waste disposal practises.
Author: Mohammad U. H. Joardder
Publisher: Springer
ISBN: 3030115305
Category : Technology & Engineering
Languages : en
Pages : 245
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Book Description
This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.
Author: Samuel Jutzi
Publisher: Food & Agriculture Org.
ISBN: 9789251051467
Category : Business & Economics
Languages : en
Pages : 328
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Book Description
In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). This manual (supplied in a labelled ring binder) aims to assist the industry to prepare itself for compliance with the new regulatory framework, which is expected to come into force when the Code of hygienic practice for meat is approved by the FAO/WHO Codex Alimentarius Commission in 2005. This illustrated publication is targeted at the meat industry in developing countries and in emerging economies, especially managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection. The Codex Alimentarius "Draft code of hygienic practice for meat" is included as an appendix.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128156880
Category : Medical
Languages : en
Pages : 276
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Book Description
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
Author: Danielle Nierenberg
Publisher: Worldwatch Institute
ISBN: 1878071777
Category : Business & Economics
Languages : en
Pages : 47
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Book Description
This book documents the harmful effects of factory farming in both industrialized and developing countries and explains the range of problems it can cause. From transmission of disease and loss of livestock diversity to hazardous and unsanitary processing methods, it shows clearly why factory farming is an unsafe, inhumane, and ecologically disruptive form of meat production. Also shows how the individual can make a difference by supporting local, organic, or pasture-raised animal products.
