Kusindika na kuhifadhi nyama
Shughuli za sekta ya nyama zinaweza kugawanywa katika hatua tatu za kuchinja, kukata nyama na usindikaji zaidi. Kila hatua inahusisha shughuli tofauti kabisa za kiufundi ambazo hazipaswi kutazamwa kama michakato tofauti na huru. Kuna mwingiliano mkubwa kati ya hatua na mapungufu katika hatua moja inaweza kuwa na athari mbaya kwa bidhaa au mchakato katika hatua inayofuata. Wanaweza kuathiri mambo ya teknolojia, biochemical au microbiological. - FAO
- The purpose of the Journal is to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all antemortem and postmortem factors that influence the properties of meat that are marketed for human consumption. High quality basic and applied research...
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This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering...
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The butchershop in the backyard program make it possible for the people to have a steady meat supply available all the time, not only occasionally. The program's prime purpose is not commercial. Its aim is to fight malnutrion right on te spot. At a later date, when that goal is achieved, the...
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It is my hope that you will be encouraged and empowered by the information presented here; that you will raise your own wholesome chickens for meat, process them yourself, and discover the satisfaction that comes with achieving greater food self sufficiency.
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Rasilimali Muhimu 01-01-1991 The high protein and high concentration of B vitamins found in meat make it an ideal part of the diet, very difficult to replace by plant foods, even with grain legumes that are nutritionally the closest plant foods to meat. Yet production of meat on the small farm almost dictates a way of life...
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23-01-2015 A practiculture way to grow nutrient-dense food, produce healthy fats, and live the good life The Nourishing Homesteadtells the story of how we can create truly satisfying, permanent, nourished relationships to the land, nature, and one another. Ben and Penny Hewitt offer practical ways to grow...
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Rasilimali Muhimu 01-11-1993 This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying, salting, smoking and fermenting.
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01-01-1981 Butchering Livestock at Homeprovides simple and easy-to-understand instructions and illustrations of the butchering process.This introductory guide explains the basics of butchering your meat at home, from preparing your animals and equipment through to storing your meat. Covers rabbits, poultry,...
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The activities of the meat sector may be divided into three stages - slaughtering, meat cutting and further processing. Each stage involves completely different technical operations which must not be viewed as separate and independent processes. There are significant interactions between the...
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The basis of a good diet - one adequate for growth, development and maintenance of health - is variety; a variety of foods can supply enough of the complete range of nutrients. Much of the malnutrition seen in the world is a result of relying too heavily on a single staple food. Improvements in...
- Low-cost drying technologies suitable for rural farming areas are presented. Some of the important considerations with regard to their suitability include: 1. Low initial capital; 2. easy-to-operate with no complicated electronic/ mechanical protocol, and 3. effective in promoting better drying...
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20-01-2004 Preservation is the processing of foods so that they can be stored longer. Man is dependent on products of plant and animal origin for food. Because most of these products are readily available only during certain seasons of the year and because fresh food spoils quickly, methods have been...
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Drying meat under natural temperatures, humidity and circulation of the air, including direct influence of sun rays, is the oldest method of meat preservation. It consists of a gradual dehydration of pieces of meat cut to a specific uniform shape that permits the equal and simultaneous drying of...
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Abstract, Journal of Ethnic Foods, 2018 Traditional meat products constitute one of the ancient cultural heritages of the North African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco. Over years, peopleof these countries consumed numerous meat products in such a way that...
- Abstract,Comprehensive Reviews in Food Science and Food Safety, 2013 North African countries have a rich tradition in food technology, and many traditional foods of animal or plant origin are still widely consumed and highly appreciated. In fact, these foods play an important role in the economy...
- ABSTRACT Producers and consumers perceive that group rearing of slaughter pigs in deep bedded hoop barns is more welfare-friendly for pigs and produces pork with more desirable eating quality compared to conventional systems. However, little research supports this perception. Our objectives in...
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Front. Nutr., 28 November 2022,Sec. Food Chemistry,Volume 9 - 2022 |https://doi.org/10.3389/fnut.2022.1057366 Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures...
- Álvarez,S.,Álvarez,C.,Hamill,R.,Mullen,A. M., &O'Neill,E.Drying dynamics of meat highlighting areas of relevance to dry-aging of beef.Compr Rev Food Sci Food Saf.2021;20:5370–5392.https://doi.org/10.1111/1541-4337.12845 Drying of foods is a processing step, which has a variety of outcomes...
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20-01-2005 All countries have animals that are raised as a source of nutrition. It may be an individually raised animal, or a small herd, that meets the need of meat protein for the people. With this comes a means of slaughter. The proper methods for preparation of meat for human consumption are important...
- Josphat N. Gichure* Catherine N. Kunyanga Pius M. Mathi Jasper K. Imungi Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625 Kangemi The meat value chain in pastoral regions is characterized by large post-slaughter losses due to lack of appropriate...
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01-01-2022 Meat quality is associated with the chemical composition and metabolic state of skeletal muscle. This Special Issue aims to compile the recent literature with a focus on meat quality and pre-mortem factors that affect muscle metabolism. It includes nine research articles about various types of...
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01-01-2021 *Available for Download Only The alleged responsibility of meats and processed meat products for some of our population's major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for...
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19-01-1994 This Agrodok is intended as a practical manual that reviews the simple techniques used to preserve fish and meat. The booklet gives guidelines for several preservation techniques. The methods described and the results achieved can, of course, differ locally. The general introduction deals with...
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