Animal acquisition is the initial step in meat processing, involving sourcing animals suitable for slaughter. Ensuring animals are healthy and fit for human consumption protects public health and complies with Kenya's regulatory frameworks such as the Meat Control Act and the Kenya Veterinary Board guidelines.
Selecting animals for slaughter requires assessing their health status, age, weight, and breed to guarantee meat quality and safety. Healthy animals free from disease reduce the risk of zoonotic infections and contamination in meat products. For example, county abattoirs in Nakuru routinely inspect cattle for signs of tuberculosis before purchase to prevent disease spread.
Animals may be sourced from farms, local markets, or livestock auctions. Each source has implications for animal handling and health monitoring. Animals from reputable farms often have documented health records, while those from markets require thorough inspection on arrival to identify any health concerns.
Transportation affects animal welfare and meat quality. Stress during transit can lead to the release of lactic acid in muscles, causing dark, firm, dry (DFD) meat. Transport vehicles must be well-ventilated, clean, and designed to minimize injury. For instance, the Kenya Meat Commission enforces strict transport guidelines to maintain animal welfare during movement to slaughterhouses.
Before slaughter, veterinary inspectors assess animals for clinical signs of diseases such as foot-and-mouth disease or anthrax. Animals failing this inspection are rejected to prevent contaminated meat entering the food chain. In Nairobi County abattoirs, veterinarians document inspection results to trace any health issues back to the source.
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Create a free accountThis chapter covers the essential stages involved in meat processing, beginning with animal acquisition and the considerations necessary to ensure healthy livestock suitable for slaughter. It then details the animal slaughter procedure, emphasizing pre-slaughter handling to minimize stress, the application of stunning and bleeding techniques for humane and efficient processing, followed by evisceration and carcass processing to prepare the meat for further use. The chapter also explains postmortem changes that occur in the meat, which influence its quality attributes. Various factors affecting meat quality are discussed, including meat colour, juiciness, marbling fat content, and tenderness, each contributing to consumer acceptance and market value. Finally, the critical role of meat inspection is highlighted, ensuring that meat is safe, wholesome, and fit for consumption through systematic examination at different stages. Together, these topics provide a comprehensive understanding of the processes and standards essential in meat processing.