the meat we eat: from a food security perspective
TRANSCRIPT
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The meat we eat: from a Food Security perspective
Louw HoffmanDepartment of Animal Sciences
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Food Security
• According to the 1996 World Food Summit, “Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.”
• Food security is multi-faceted, and solutions to the growing global demand for food will involve finding new ways to increase sustainable agricultural productivity as well as augment the nutritional value of food via crops and livestock.
• Our program focus on animal products: meat
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Food Security at SU
Production activities
Fresh meat
Processed meat
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Production activities
Fresh meat
Processed meat
Research Focus
sufficient, safe and nutritious food
sustainable agricultural productivity
nutritional value
Increase productionDecrease losses along value chain
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Production activities
Fresh meat
Processed meat
Meat
Red
Traditionally Farmed species
Exotic meat
Poultry
Farmed
Wild fowl
Fish / aquaculture
Farmed
Wild
Crayfish / abalone
Research focus
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Fresh meat
Processed meat
• shelf life stability• lipid oxidation• protein oxidation• colour stability• microbiological stability
• minimise losses
Meat quality and composition
GENERAL
Quality• colour• texture• juiciness• flavour
Chemical composition• proximate• fatty acid• amino acid• mineral• myoglobin• collagen
Sensory
• quality & composition• decrease costs• develop new products
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STUDENT ACTIVITIES & RESEARCH PROJECTS
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Meat
Red
Traditionally Farmed species
Exotic meat
Poultry
Farmed
Wild fowl
Fish / aquaculture
Farmed
Wild
Crayfish / abalone
Cattle• PhD: Dam size on productivity• MSc: shelf life mince• MSc: Informal abattoirs• Res: organ meat
Sheep• MSc: effect of feedlot vs. free range • MSc: Effect of breed on meat quality • MSc (x2): Nutrition & production• Res: Wet carcass syndrome• Res: organ meat
Pigs• MSc: Production of cheaper polony
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Extensive production system (Free range)
– Traditional method
– Animals roam freely (unlimited exercise/grazing)
• South Africa: sheep & cattle farming – Cattle finished off in feedlots
MSc project: lambs housed on a 10 hectare plot
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Intensive production system (Feedlot)
– Confined to barns (no/limited exercise)
• Australia (Sheep farming + 16%, 2008)
• Aspect currently developing in RSA
MSc project: lambs housed in 1 x 2m indoor pen from birth
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Exercise
Fiber type Transition sequence
IIB IIA I Limited exercise
Unlimited exercise
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Sample collection and preparation Abattoir• Samples were collected < 60 min post mortem•Samples – left side of the carcass• 5 mm x 5 mm superficial muscle tissue – scalpel blade• Mounted on cardboard square with Tissue Medium• Muscle fiber direction perpendicular to cardboard surface• Tissue mount soaked in iso-pentane• Snap frozen in liquid nitrogen (-159°C)
Muscle location•Longissimus dorsi - 9th rib, 50mm from midline
Laboratory• Stored at -80°C until analysis
Cryostat• Successive sectioned• 10 μm• -23°C• 60% relative humidity• Mounted on a glass slide (no cover slip)
Biceps femoris
Semimembranosus
Longissimus dorsi
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25
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32
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50 55 60 65 70 75 80 85 90
Typ
e2
A
FIRSTBITE
Fiber Type & Sensory Tenderness Correlation between Fiber Type IIA & Tenderness (First Bite)
Figure 8 Positive Pearson’s correlations (r=0.505; p=0.002) for Type IIA fiber and first bite
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Meat
Red
Traditionally Farmed species
Exotic meat
Poultry
Farmed
Wild fowl
Fish / aquaculture
Farmed
Wild
Crayfish / abalone
Game• PhD: Production potential in Namibia• PhD (x2): Supply chain of formal & informal game meat• PhD: Health & safety• MSc: Effect of harvesting on quality & losses• MSc (x4): Production & quality of various species• MSc: game meat products
Ostrich
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Outcome from PhD in
Sustainable Game Meat
Production in Namibia
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Game meat supply chainPrimary producers
(game farmers)
Abattoir Large scale
processor
Wholesaler
Retailer
Local
consumers
Supplie
rs o
f pro
cessin
g m
ate
rials
Hunting
(Including field slaughter) Exp
ort
Harvesting
(Including field slaughter)
Farm abattoir
Small scale
processorTra
nsp
ort
Imp
ort
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Meat
Red
Traditionally Farmed species
Exotic meat
Poultry
Farmed
Wild fowl
Fish / aquaculture
Farmed
Wild
Crayfish / abalone
Game
Ostrich• PhD: Freezing & thawing losses• MSc (x2): Effect of lairage & bruising on quality & losses• MSc: Modelling on growth and meat yield• MSc (x2): Effect of nutrition, production & transport on quality• MSc: Effect of diet on nutritional composition
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>10% Thaw Loss
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?Thermodynamic principles of
Freezing and Thawing
Chemical composition of Ostrich Meat
Rate of Freezing – Ice Crystal Formation
No standard for Freezing or Thawing of Ostrich Meat
Rate of Thawing – Moisture uptake
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Meat
Red
Traditionally Farmed species
Exotic meat
Poultry
Farmed
Wild fowl
Fish / aquaculture
Farmed
Wild
Crayfish / abalone
Chicken• MSc: Comparison of free range and intensive production on quality• MSc: Effect of diet on nutritional composition
Wild fowl• MSc: Composition of Egyptian geese• MSc: Composition of Guinea fowl
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A Profile of South African Game Bird Meat
6 Treatments
Descriptive Sensory Analysis
– Trained panel - 8 Judges
– 14 Attributes
Instrumental analysis
Statistical analysis – 6 x 6 Design
– Univariate analysis
– Multivariate analysis
(AMSA, 1995; Honikel, 1998)
1. Egyptian Goose 4. Ostrich Fan Fillet2. Guinea Fowl 5. Ostrich Moon Steak3. Pekin Duck 6. Broiler Chicken
AROMAGame Aroma Chicken AromaOstrich AromaBeef Aroma
FLAVOURGame Flavour Chicken FlavourOstrich FlavourBeef FlavourMetallic Flavour
TEXTUREInitial JuicinessSustained JuicinessTendernessResidue
• Drip loss• Cooking loss• pH• Colour• Shear Force• WBC
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DA PLOT - SENSORY
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FUTURE RESEARCH
• Proximate Analysis• Fatty Acid Composition• Amino Acid Composition• Mineral Composition (Fe)
• Carcass Yield• pH Profiling• Colour• WBC• Drip loss• Cooking loss• Shear Force
•Univariate Analysis•Multivariate Analysis•Correlation Analysis
• Aroma • Flavour• Texture• Instrumental
Physical Analysis
Sensory Analysis
Statistical Analysis
Chemical Analysis
EGY
PTI
AN
GO
OSE
GRAIN SEASON
GENDER
PROFILING OF
SA GAME BIRD
MEAT• Sensory Analysis• Instrumental Analysis
• Chemical Analysis
• Proximate Analysis• Fatty Acid Profile• Haemoglobin• Myoglobin• Fe
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Meat
Red
Traditionally Farmed species
Exotic meat
Poultry
Farmed
Wild fowl
Fish / aquaculture
Farmed
Wild
Crayfish / abalone
Fish• PhD: Quality of Snoek
• MSc: Chemical composition of yellowtail• MSc (x2): Comparison of quality of farmed vswild yellowtail• MSc: colour stability of tuna• MSc: Nutritional value of shark meat• MSc: Nutritional composition of snoek
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The determination of the nutritional composition and sensory quality of Mustelus
mustelus meat for commercial use
Smoothhound shark (Mustelus mustelus) is one of the five commercial shark species caught in South Africa
o Cow shark
o Soupfin shark
o Blue shark
o Mako shark
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Nutritional CompositionCross Carcass Variation
5 anatomical sites
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Proximate Composition
A B C D E P value
Moisture % 76.39 77.64 76.65 76.46 76.87 0.2092
Protein % 23.82 22.68 23.82 24.13 23.59 0.1485
Fat % 1.21 1.15 1.09 1.09 1.12 0.5220
Ash % 1.18 1.35 1.17 1.20 1.12 0.3058
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Table 1. Preliminary results for cross carcass variation of proximate composition (n=5)
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Yellowtail/Snoek
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Meat
Red
Traditionally Farmed species
Exotic meat
Poultry
Farmed
Wild fowl
Fish / aquaculture
Farmed
Wild
Crayfish / abalone
Crayfish•PhD: Quantifying fatty acid metabolism in crayfish• MSc: Effect of production parameters on quality
Abalone• MSc: Effect of diet composition to minimise weight loss & quality• Res: Decrease in value due to blueing
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BLUEING IN CANNED ABALONE
(HALIOTIS MIDAE)L.C. Hoffman & E.F. Uys
Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
e-mail: [email protected]
South Africa farms and exports approximately 1000 tons of abalone of which approximately 50% is canned. Discolouring (blueing)
on the epipodium and top layer of the mantle area in canned abalone has been an ongoing problem for the industry.
The aim of this research is to identify the component(s) causing blue discolouration.
Twenty-four canned abalone samples were selected: 8 light blue abalone, 8 dark blue (substandard) and 8 with no discoloration
(white abalone). In a secondary trial, three samples of the epipodium from the light blue, dark blue and white groups were
selected. All the samples were analysed for proximate, anion and cation composition.
RESULTS & DISCUSSION
There were only slight differences in the moisture, protein and lipid contents of the various groups (Table 1). Mineral results
showed no difference in Zn levels, hence it can be deduced that Fe and Cu may be major contributing factors to discolouration in
the epipodium.
Table 1 Proximate composition of canned abalone (H. midae) showing discoloration (dark blue and light blue abalone), as well as abalone with no discoloration (white abalone).
Moist
(%)
Protein
(%)
Lipid
(%)
Fe
(mg/100g)
Cu
(mg/100g)
Zn
(mg/100g)
Dark blue abalone 75.5a ± 0.85 16.7a ± 0.74 3.6a ± 0.21 36.1a ± 2.69 4.2a ± 0.76 23.1a ± 0.44
Dark blue (epipodium) 80.6 12.7 4.3 5.2 0.9 2.2
Light blue abalone 75.4a ± 0.85 17.5a ± 0.73 3.5a ± 0.15 42.4a ± 2.80 3.6ab ± 0.48 28.4ab ± 2.19
Light blue (epipodium) 80.2 13.5 4.3 5.0 0.6 2.5
White abalone 74.3a ± 0.74 15.1a ± 0.52 3.5a ± 0.39 15.1b ± 1.60 1.7b ± 0.16 22.6b ± 1.59
White (epipodium) 78.7 12.7 4.2 1.4 0.2 1.9
Results from the elemental analysis (Table 2) showed that the ratio of the sulphates (SO42-) and phosphates (PO4
3-) (blue:normal)
were higher than expected in the affected abalone, and this strengthens the possibility of copper sulphate being responsible for the
discolouration. Another interesting phenomenon is that the chlorine levels are 3 times higher in the normal abalone.
CONCLUSION
Discolouration cannot be reversed once the product is completed therefore treatment of abalone prior to canning is important.
Several causes of discolouration have been suggested. Improper handling and transport of abalone can cause internal bleeding
resulting in a blue colour due to oxygenated hemocyanin.
Stressed and moribund animals are also prone to have more sulphides available, and interactions between copper and these
sulphides are also implicated in discolouration. These aspects warrant further research.
Cation analysis (mg/L)
Ca Mg Na K
Blue abalone 349.00 580.00 831.00 680.00
Normal abalone 701.50 1036.00 2403.00 528.00
Ratio of blue:normal 0.50 0.56 0.35 1.29
Anion analysis (mg/L)
CH2OO- Cl- PO43- SO4
2-
Blue abalone 3050 1536 2147 341
Normal abalone 5100 5300 1931 315
Ratio of blue:normal 0.6 0.29 1.11 1.08
Table 2 Cation and anion analysis (water extract) were done on normal and blue abalone. The ratio of blue:normal abalone is also calculated.
Figure 1 Canned abalone (H. midae) showing no discoloration (white abalone, left) as well as abalone with discoloration (dark blue and light blue abalone, right).
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Community Interactions
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Who are the partners?
• Stellenbosch– Animal Sciences– Food Sciences– Microbiology– Physiology– Engineering– Conservation, Ecology &
Entomology
• Local– Department of Agriculture (WC)– CPUT– TUT– UP– UWC– DAFF
• International– Padova University (Italy)– Louisiana State University (USA)– Carné Technologies (NZ)
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Additional funders• Red Meat Development Trust
• NRF
• EU: COOPERLINK travel & research grant
• DAFF– Most contributions “in kind”
• Private Sector– Most contributions “in kind”
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What has OSP funding changed?
• Directly
– Improved infrastructure
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What has OSP funding changed?
• Directly
– Improved infrastructure
– Increased post graduate participation
• Bursaries
• Project funds
– Increased collaboration with new disciplines
• Indirectly
– Functions as a source of seeding money
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The road ahead
• Continue research projects with Padova University
• Finalise research agreement with Reunion Island: tuna & heavy metals
• Find new international partners – Africa
– Europe
– Australasia
• New project with NRF
• New projects with RMRDT
• Attempt to leverage funds via THRIP