Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/1773
Title: Quality issues in meat and poultry processing sector
Authors: Thakur D
Shyam V
Singh V.
Keywords: Animal slaughter
Food quality
Foodborne diseases
Hygiene and sanitary practices
MeatPoultry
Issue Date: 2020
Publisher: Springer Singapore
Abstract: Meat, poultry, and its associated products being highly perishable pose threat to transmit diseases from animals to human beings and thus are of zoonotic importance. India ranks eighth in the world for meat production, which is estimated to produce 8.89 million tons per year. In India, meat deteriorates quicker than other cold nations with humid climatic circumstances, with prevailing warm and humid climatic circumstances. Local health officials govern meat manufacturing and slaughtering under local legislation and remain a government topic. The current meat production is estimated to be 1.9 million tons; out of which about 21% is exported. The major factor contributing to foodborne disease including for meat is improper storage temperature which contributes to 63% among all other factors. The quality issues in meat and poultry processing are classified into biological, physical, and chemical. All food business operators involved in the manufacturing, processing, storing, and selling of meat, poultry, and their products are mandated to comply specific hygienic and sanitary practices provided in Part IV of the Schedule 4 of the FSSR 2011, which have been effective from 05/08/2011, and therefore contribute largely to the good quality and healthy meat for the consumers. � Springer Nature Singapore Pte Ltd. 2020.
URI: 10.1007/978-981-15-2556-8_4
http://hdl.handle.net/123456789/1773
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