The effects of stress on Livestock and meat quality prior to and during slaughter.

 The effects of stress on Livestock and meat quality prior to and during slaughter.

Animal welfare hammers on 5 freedoms for animals among these are : 1) freedom from pain,injury and disease.

2) Freedom from hunger and thirst.

3)Freedom to express normal natural behavior.

4)Freedom from discomfort.

5)Freedom from fear and distress.

The aforementioned freedoms can be referred to holistically as freedom from stress. Stress impacts health, production, productivity as well as carcass quality in Livestock. 

The effects of stress on Livestock and meat quality prior to and during slaughter.

Animals presented for slaughtering in a stress free environment has natural conversion of muscle to meat, PH  will fall from 7 to about 5.4-5.7. The meat quality is excellent and has bright red color.

Animals that experience stress 24-48 hours prior slaughter have meat quality compromised.The PH does not fall to optimum level staying higher resulting in beef with darker color. The beef  is dark, firm to touch and has high fluid holding  capacity. This is referred to as dark, firm and dry.(DFD). Beef that are DFD have poor storing capacity and prone to bacterial spoilage.

Animals that are stressed  45 minutes prior to slaughter also give beef of low quality.The short period of stress prior to slaughter will cause a rapid drop of PH..This drop will result in beef of lighter color, softer texture which feels wet with reduced capacity to hold water. This type of beef is referred to as soft, pale and exudative.(PSE)

Agricultural franchising : leveraging on franchising to build your business.

 Franchising, this model grants an individual rights to sell their goods or services under a registered brand identity. This model allows an entrepreneur jump on the success train by starting a business  with a successful brand,thus cutting the rigors of starting a new business, a new brand. 

 Franchising is leveraging on an already established brand to start a business and its a win-win model. The franchisor uses this model as a growth strategy to expand brand while the franchisee is joining a successful brand, riding on the brand's network.

 Agricultural franchising, leveraging on this model to grow your brand by establishing global networks.Agricultural franchising will create better opportunities for empowerment while creating brand awareness in every nook and crannies .Agricultural franchising using the lean startup model will create greater coverage within a short time.

 Agricultural franchising  is a viable model in value chain creation and expansion. It allows various individuals to find a niche in the value chain, locate a  successful key player in the niche and start a franchise.

         

 Dr. Henrietta Ojuri, value chain strategist.

Agricultural franchising in the context of the red meat value chain. Interested in the red meat value chain,but dont  have  money to own an abattoir or livestock hubs? Look at how you can key in, using the franchising model.

 There are registered meat shops with branded products, from traceable abattoirs. An investor interested in the  red meat value chain can hook up with these brands and start a franchise in another part of town. The advantages of starting a franchise in the meat mart niche is as follows: 

1) low  startup cost . 2) building business on an established brand identity 3) potential for expansion of business. 

  To be continued.