Minimising Wastage and Ensuring Safety in the Meat Chain
- Minimize the wastage that occurs during the whole meat value chain
- Food (meat) safety
- Increase the nutritional intake of those who are currently undernourished (specifically protein intake)
Area/s of Food Security (Access, Availability, Utilization) that project/s fall under:
Availability and to a lesser extent, utilization.
How does the Project fit in with the FSI VISION?
These projects will develop new models of practice that will ultimately lead to safer and more affordable sources of protein.
Goal/s of your Projects
- Evaluation of wastage has shown there are substantial losses in the storage and freezing of game meat and organs. Further research is needed to determine whether this can be minimized.
- The quantification of the nutritional value of meat and meat products
- Development of technologies to ensure that more affordable meat products are developed
Objective of the Project/s
- To increase the protein intake of those who are undernourished
- To strengthen the cross disciplinary nature of the virtual Meat Research Group
- For the Meat Research Group to become self sufficient as pertaining to funding (this also entails using the funds from the OSP to leverage external funds).
What will the Outcomes of the Project Be?
Meeting the vision of the FSI
The research will be conducted across various disciplines thereby bringing a new and fresh approach to addressing the needs of the people for more affordable yet nutritious protein food that has meat as a major protein contributor.
The different areas of Food Security (Access, Availability, Utilization)
Will allow better utilization of meat products due to increased knowledge of the nutritional value of the products.
Hoffman, L.C. & Loubscher, L.L. 2009. Comparing the effects on meat quality of conventional hunting and night cropping of impala (Aepyceros melampus). SA J Wildl Res. 39, 39-47.
Hoffman, L.C., Cloete, S.W.P., Van Schalkwyk, S.J. & Botha, S.St.C. 2009. Effect of bleeding method and low voltage electrical stimulation on meat quality of ostriches. SA J Anim Sci 39, 209-213.
Hoffman, L.C., Mostert, A.C., Kidd, M. & Laubscher L.L. 2009. Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): Carcass yield, physical quality and chemical composition of kudu and impala Longissimus dorsi muscle as affected by gender and age. Meat Sci., 83, 788-795.
Hoffman, L.C., Mostert, A.C. & Laubscher L.L. 2009. Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): The effect of gender and age on the fatty acid profile, cholesterol content and sensory characteristics of kudu and impala meat. Meat Sci., 83, 737-743.
Hoffman, L.C. van Schalkwyk, S & Muller, N. 2009. Effect of season and gender on the physical and chemical composition of black wildebeest (Connochaetus gnou) meat. SA J Wildl Res. 39 39(2), 170-174.
Hoffman, L.C. & Loubscher, L.L. 2009. A comparison between the effects of day and night cropping on kudu (Tragelaphus strepsiceros) meat quality. SA J Wildl Res. 39 39(2), 164-169.
Pieterse, E., Swarts, I.C. & Hoffman, L.C. 2009. The effect of porcine somatotropin (pST) and gender on production parameters and tissue yield of pigs slaughtered at 135 kg live weight. SA J Anim Sci 39, 286-295.
Hoffman, L.C., Britz, T.J. & Schnetler, D.C. (2010). Bruising on ostrich carcasses and the implications on the microbiology and losses in utilizable meat when removing them post-evisceration or post-chilling. Meat Sci (accepted).
Hoffman, L.C. & Laubscher, L.L. 2010. A comparison between the effects of daand night cropping on (Oryx gazelle) meat quality. Meat Sci., 85, 356-362. IF = 2.183.
What is the duration of the study?
How many students and researchers are involved?
One MSc student (Marcia Malan) graduated – research on Melamine.
12 post graduate students registered and have started in 2010
Present postgraduate studies (MSc or MPhil):
- Free range vs. feedlot lamb: Project progressing according to plan, to complete in 2010, Yvette Hanekom (Food Science)
- Use of MDM in processed products: Project commenced 2009 and is progressing satisfactorily.
- Chemical variation in farmed yellow tail: Project commenced with 1.5 – 3.5kg sized fish.
- Effect of size on nutritional value of yellow tail: Project commenced with 2-3kg sized fish
- Yellow tail ranching: Project commenced.
- Electrical stimulation prior to slaughter: Projects progressing well
- Minimizing weight loss in abalone: Project progressing well.
- Minimizing the weight loss of slaughter animal during transport and lairage: Project progressing well
Anything else of interest
- 130 participants attend two workshops (at STIAS and in Pta) on melamine.
- 46 marksmen attend 3-day workshop on game meat hygiene in Namibia.
- Prof Cruywagen receives numerous awards for his research on melamine.