RED MEAT VALUE CHAIN: Processing And Packaging Options.

Red meat can be hygienically packaged and sold in meat shops. The packaging are usually of different parts or as specified by customers. The packaging can be in clear transparent bags that are air tight or the use of food trays for easy stacking in chillers. 

                    

Meat can be processed further by frying, this is packaged in beautiful handy packs . The packaging can be plates,trays or decorated bags. Women in beef processing  have various ways to prepare and process beef and beef products.

          

 Meat can be processed into beef jerky. This is done by cutting meat into thin slices, add spices then dry to produce the jerky. This delicacy is a spicy variety of  processed red meat popularly called, KILISHI.

 The export potential of this product is very high and the profit margin is high.  The  product is light ,easy to pack and very handy to ship out.

                                            

                                 

 Spicy beef jerky.

      Other processing options?  See                           

BEEF PROCESSING AND PACKAGING.

The success of this venture is hinged on slaughtering healthy animals and processing in an hygienic environment. This is rounded off with proper packaging and transportation,which will result in wholesome beef fit for human consumption.

Breeding pigs for profit.

Pigs   are mono gastric animals usually bred for commercial purposes. The raising of pigs is for reproduction, fattening and sale. Pigs properly managed and housed in a clean environment reproduce at a fast rate and bring about good return on investment.
 
                                       Breeds of pigs.
   There are various breeds of pigs available such as land race,large white,Duroc and Hampshire. The indigenous breeds available have been crossed over time with exotic breeds such that some of their traits are passed down.

   The cross with indigenous breeds ensures that the pigs are hardy and are stable in this environment. Pigs must be chosen for high productivity, sexual soundness, rapid growth,good mothering ability and excellent health and breeding soundness.

                                         Selection of stock. 
 When setting up a farm, your stock must be chosen from proven sources with excellent health and breeding records.
 Boars, to be chosen must be from a sow with high reproductive capacity at least 8 -10 piglets/litter. The boar must be active with 10-12 rudimentary teat. The boar must be from a disease-free stock, with no record of lameness .
 The boar must have well developed feet with uniform curve at the back and must be long in length. The boar must be selected from stock with well developed sex organs.
 The boar must be at least 8 months to be suitable for service.

                                                           Gilts. 
 These are virgin females, they must be selected from fast growing weaners. The gilts must have good body conformation, strong legs and feet. The gilts are selected from sows with good mothering abilities and high farrowing rate of 9-11 piglets/litter.
 The gilts must not have any defects such as inverted teats,or fat deposited at the base of their teats. 

                                                          Housing.
 A piece of land of about 120×60 ft can house about 400 full grown pigs.    The land should be fenced to keep out predators.
There must be a borehole to supply water on the farm . The pens are solid structures with dwarf walls that have metal gates,the floors are cemented but roughened to prevent falling of pigs. Houses should have in built feeding troughs and feeding troughs.

                                                               Feeding.
 Pigs are to be fed a balanced ration for optimal growth, development and reproduction. The ration should not be fatty to prevent the pigs from depositing fat to produce fatty pork instead of lean meat. Feed can be sourced locally or commercial feed can be purchased. Feed ingredients are as follows,maize,p.k.c, wheat bran, brewers waste,full fat soya,vegetables, fishmeal, with salt and minerals.

                                                             Breeding. 
Boars are put to work at about 9 months of age when they are sexually matured. Gilts are mated at about 8 months, the gilts are growing and also feeding their fetuses, thus the nutrition must be such to cater for the growth and development of the fetuses, the gilts are flushed 3 weeks to the mating by increasing feed intake.
     When the gilt is on heat and ready for mating stands to pressure and allows the boar.The mating is down twice at 24hr interval.The gestation period is113 days,the sow is moved to farrowing pen 2 days to expected delivery. The farrowing house must be warm and have extra floor covering to prevent damage to knees and feet of piglets.

The piglets are exposed to colostrum immediately after birth.The sow milk does not contain enough iron so iron injection must be given to the the piglets.

                                                    Management of piglets. 

They should be started on creep feed at about 9 days, this is high in protein and stimulates rapid growth. The piglets have 2 teeth on the upper and lower jaw, that have needle points that can damage the udder, this must be clipped
   .Boars that are to be fattened must be castrated to remove the smell taint from the pork when sold.Tail tip is cut to prevent tail biting..  Deworming and antibiotic treatment are given at stipulated times.

USES OF VIRKON® S

Bio security is keeping pathogenic organisms away from production site, ensuring you shut the door on diseases.There are various bio security measures to reduce food safety risks; these risk include; influx of live chicken,mass movement of people into farm,transportation of dead birds,proper disposal of dead birds and high concentration of poultry farms in an area, wild birds in/ around poultry houses,rodent infestation,and mixed breeds/species of birds on a farm. The recent outbreak of avian influenza in some countries has stirred the need for better bio security measures with strict compliance,surveillance ,education of populace about HPAI and ban on import of poultry from affected countries. Bio security on the farm encompasses all levels of production, daily operations( standard operative procedure), the farm fittings,structure,tools and vehicular movement. A powerful broad spectrum disinfectant/ cleaner that is very potent against most pathogens especially AVIAN INFLUENZA is recommended for use this is VIRKON® S.It has virucidal properties. VIRKON® S has been used in many countries not only as a bio security chemical, but used widely in cases of outbreaks of avian influenza. VIRKON® S has found so many uses in the farm; 1) used for foot dip. 2)used to clean surfaces,floors and disinfect walls. 3)used to purify water in tanks on farms, which is a potential foci of bacteria proliferation. 4)it can be misted and sprayed in cages with the birds. 5)decontamination of markets,cages,equipment and tools. VIRKON® S is your biosecurity answer in a pack.BE PROACTIVE GET VIRKON® S TODAY. STAY SAFE USE VIRKON® S; STOP THE AVIAN INFLUENZA VIRUS.

AGRIBUSINESS: FOOD SAFETY IN THE MEAT INDUSTRY..

             FOOD SAFETY IN THE MEAT INDUSTRY.

.Food safety is of paramount importance in meat industry;handling,processing,packaging and storage are hazard analysis critical points(HACCP).Food safety deals with protocol/procedure that are employed to prevent food borne illness,which are usually fatal.

                   FOOD SAFETY IN THE MEAT INDUSTRY. 

 Food safety in meat industry actually begins on the farm where these animals are raised; the feeding,medication and management practice play vital roles in the quality of meat that is processed and sold.

The animals are fed on balanced rations,given required vaccination and medication.The animals are not raised on growth promoters or other hormones that impact human health,and all drugs administered must have been completely expelled from system before slaughter.

 FOOD SAFETY IN THE MEAT INDUSTRY. The animals presented for slaughter must be healthy,and certified fit by veterinarian at antemortem inspection.Sick,debilitated and pregnant animals are not to be slaughtered.

 The animals are to be slaughtered in a clean facility with clean water source,the food processors must be well equipped to prevent transfer of microorganism to the carcass.Water plays a vital role in the abattoir because its the medium used to clean the carcasses,floors,drains and working area.The carcass is duly inspected and diseased parts are condemned,or in some cases the entire carcass is condemned.

 Hand washing is very important; hands should be washed at intervals during processing to prevent food borne illness.Food can easily be contaminated during transportation and storage,hence proper cooling vans must be used in transporting meat,and these must be stored at right temperature to prevent growth of bacteria.


 Meat presented for sale must have following qualities;1) clean. 2) have no odor/foul smell. 3) have no lumps,pustules or swellings . 4) must not have holes/tunnel with flukes ,5)must not discharge any fluid/pus 6) must no give off any color-tinged fluid when pressed 7) must maintain original color. 

When meat is processed  it must be done at proper temperature,exposure of meat to environmental elements such as dust,flies, and excessive exposure to sun affect the quality of meat with resultant impact on human health.

  When next you are in the meat market , check it out properly before you buy.