EFFECT OF HANDLING OF CATTLE ON THE QUALITY OF BEEF FROM THREE SELECTED SLAUGHTER SLABS IN ENUGU STATE NIGERIA

ABSTRACT

A total of sixty samples of fresh meat were procured from Ikpa slaughter slab and Ogige market in Nsukka central local Government Area. Maami 82 division slaughter slab and maami market in Enugu north LGA (ENN), and Gariki Awknanaw slaughter slab and market in Enugu south LGA (ENS), all in Enugu state. Ten samples of fresh meat for each of slab and market were analyzed for adrenaline content, microbial load and lipid profile. The results showed that there are significantly differences (p˂0.05) in the adrenaline level in the beef slaughter in the above slaughter slabs as well as across the three selected markets. ENN slab was significantly (p˂0.05) higher than those of NSK and ENS slabs. The results for microbial load showed that the dormant microorganisms found in the study were staphylococcus streptococuus, E.coli, lactobacillius, enterobacter, pedococcus. The samples from NSK slab and ENN meat market had the highest bacterial population. The results of the lipid profile showed that they are significant difference (p˂0.05) in total cholesterol and low density lipoprotein across the three selected slaughter slabs and meat markets.

CHAPTER ONE

1.0.      INTRODUCTION

1.1 Background information:

Animal protein remains an indispensible component of proper and adequate human food, as protein requirement are currently estimated to be 55g per day for adult male and 45g for adult female (Clonan et al., 2015). Livestock industry is the major source of protein supply for the large population, contributing 5-6% of the country’s total gross domestic product (GDP) and 15-

20% agricultural GDP (Mshelbwala, 2013). However, a shortfall of 16.4% protein intake of animal origin in the diet of an average Nigerian has been reported by (FAO, 2002). This poor intake of animal protein in   developing countries   continue to be a cause of serious concern because protein consumption is rated below all known national and international standards (Schonfeldt  and Gibson,2012).

Beef  is  the  most  widely  consumed  meat  in  Nigeria  and  other  countries.  FAO  (2003)  has projected that by 2030 that the demand for meat across countries and regions will increase rapidly. This high demand creates challenges in meeting both the quantity and quality of meat the consumers need (Adetunji and Rauf, 2012).

In developed nation the entire processes that lead to the harvest of meat from cattle is closely monitored and properly handled to conform to acceptable standards. This is because concerns for animal welfare and its influence on meat quality are major considerations in many developed countries (Veissor et al., 2008). Therefore, for the meat of cattle beef in Nigeria to be of acceptable standards, there is need for effective and proper handling too. Livestock handling should aim to minimize stress. Reducing stress during handling will provide the advantages of increasing productivity and maintaining meat quality. Lawrie (2006) reported that with higher levels of stress, poorer meat quality is eminent. Cattle stress impacts both short and long term effects on beef quality. At short term, stressed beef becomes tough and loose flavor, long term stress prompts meat problems such as dark cuts, pale soft exudative (PSE) and dark firm dry meats (DFD). PSE and DFD meats are unattractive and more likely to face discrimination by consumers (Viljoena et al.,2002). The above requirement is to ensure that the consumers get a quality product that is safe.

Animal welfare is a major consideration in meat production, which is based on the belief that can  suffer.  It  represents  the  mental  and  physical  health  of  an  animal  in  relation  to  its environments (Smith and Pearson, 2005). Man has the moral obligation to respect all animals and also to safeguard animals which are destined for slaughter from unnecessary suffering. According to the meat technology updates (2011), welfare requirements dictate that animals should be insensible noxious, potentially, pain.

Pre-slaughter animal handling involves all the activities and processes that animals undergo prior to slaughtering. These activities take place on farm (loading), during transportation, marketing  and  at  slaughter  house  during  offloading  (Frimpong  et  al.,  2014).  Animals  are exposed to all kinds of stresses ranging from physical, high ambient temperature, vibrations, changes in acceleration, confinement, noise, and overcrowding to psychological –such as breakdown of social groupings by mixing unfamiliar animals and noxious smells due to excreta (Warris , 2000) .

Post slaughter animal handling begins at the slaughter slabs (just after killing) and continues through processing of meat, marketing and consumption. Unhygienic and improper handling of meat from slaughter to market exposes fresh meat to contamination and this might eventually affect the consumers (Okonko et al., 2008).

1.2 Objectives of the Study

The broad objective is to determine the effect of handling of cattle on quality of meat in three selected slaughter slabs and three selected markets in Enugu State, Nigeria

Specific objectives are:

i.         To determine the lipid profile of freshly slaughtered beef samples in slaughter slabs and markets.

ii.       To determine the bacterial load of the beef samples in selected slabs and markets

iii.       To determine the adrenaline content of the meat samples in selected slabs and markets. iv.      To evaluate the pre handling effects on quality of beef samples using oral interview and

direct observations as indices of measurement.

1.3 Justification

Stress associated with improper pre-slaughter handling of livestock has been associated with undesirable pH, water-holding capacity, dark mushy colour as well as undesirable meat quality. Stressed cattle produce more lactic acid build up in the meat. Lactic acid is acidic; this therefore changes the flavor of the beef. Animals are to be stress and injury free during operations prior to slaughter so as not to unnecessarily deplete the muscle glycogen reserves. The adrenalin released by stressed cattle is literally sucking fat out of the intramuscular fat cells, which is tapping into the very same fat that is required to make beef tender.

There is need to address issues relating to post handling of animals so as to guarantee that consumers of animal products do not come down with the adverse health conditions emanating from negligence in the slaughter process, and also to ensure that meat of high quality are supplied in the market.

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