Preventive steps to improve the quality and safety of
The following are some of the preventive actions that
may be helpful in resolving the safety and quality concerns of meat and poultry
A. Production techniques that are safe
(i) Antibiotics and veterinary medications are used in
Antibiotic and other drug residues in food, which are
present as a result of their use in meat-producing animals, have the potential
to endanger human health and lead to the development of antimicrobial
resistance (AMR) among disease-causing bacteria.
(ii) Animal feed/poultry feed/feed supplement
Pesticides, antibiotics, heavy metals, and other
chemical residues infect meat and poultry mostly through feed. As a result,
managing animal feed will be critical in preventing harmful contaminants from
entering the food chain.
B. Food industry safety measures I Specific hygienic
and sanitary practises throughout the entire beef food chain
(i) From farm to fork, all food company operators
involved in the beef food chain should adhere to basic safety and hygiene
norms. Part IV of Schedule 4 of the Food Safety and Standards (Licensing and
Registration of Food Businesses) Regulations 2011 establishes specified
Hygienic and Sanitary Practices that Food Business Operators engaged in the
manufacture, processing, storing, and marketing of meat and meat products must
(ii) Meeting quality and safety requirements
Under the Food Safety and Standards Regulations, the
FSSAI has established standards and safety requirements for meat and poultry
products, including microbiological criteria, food additives, processing aids,
and pollutants limits for meat and meat products (including poultry). These
regulations must be rigorously followed by all traders in the meat sector.
C. Consumer safety instructions
Consumers should be aware of the features of
high-quality meat in order to make more educated decisions or avoid any
confusion when purchasing meat or poultry.
(i)The quality of the meat
Meat quality is typically determined by its
composition (lean-to-fat ratio) as well as palatability qualities such as
visual appearance, odour, firmness, juiciness, tenderness, and flavour (FAO).
Visual identification: Color and marbling are used to
visually identify high-quality beef. The meat should be a consistent pink
colour throughout the cut.
Smell: The product should have a standard odour. This
will vary for each species (beef, hog, and chicken), but it should only differ
minimally within each species. Any meat that smells rotten or odd should be
avoided. Meat should have a hard, not a mushy, appearance. When handling the
retail product, be forceful but not overbearing.
The amount of water retained in a cooked beef product
determines its juiciness.
Juiciness enhances flavour, aids in the softening of
meat for easy chewing, and stimulates saliva production in the mouth. Juiciness
is determined by water retention and fat content.
Tenderness has been connected to a variety of
characteristics, including the age, sex, and location of the muscle in the
Flavor and aroma are interwoven to form the sensory
experience that the consumer enjoys while eating.
(ii) Meat adulteration identification
The most accurate approach for determining the species
of meat is laboratory testing. Consumers, on the other hand, can recognise such
malpractices by looking for certain characteristics. Beef fat is yellow in
colour, making it easy to distinguish it from buffalo meat, mutton, and chevon,
which are all white.
iv) Packaging of meat
Packaging has a vital influence in determining
customer preferences when it comes to meat quality.