UTILIZATION OF BY-PRODUCTS FROM SLAUGHTERHOUSES IN PROCESSING OF COMMERCIAL PRODUCTS FOR A SUSTAINABLE MEAT INDUSTRY: A REVIEW

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WILSON KARIBE
CATHERINE N. KUNYANGA
JASPER K. IMUNGI

Abstract

The meat sector plays a significant role in providing sustenance and income for both rural and urban people in Kenya. Slaughtering of animals provides the much needed meat as well as by-products to the stakeholders in the meat value chain. When meat animal is slaughtered and processed, two thirds consist of by-products and wastes that should be properly utilized to reduce losses in abattoirs. Kenya is endowed with vast livestock wealth which contributes 5.6%-12.5% of the Kenya’s gross domestic product (GDP). This contribution could be much higher had the by-products been utilized effectively. When meat by-products are efficiently utilized, the economy and environmental conservation of the counties are impacted directly. Under-utilization or non-utilization of beef by-products leads to increased costs of disposal as well as loss of potential revenue. Improper utilization of by-products can also create serious aesthetic and fatal health complications. The by-products yields are in the range of 50-60% of the animal live weight and this contributes enormous volumes of by-products to the meat value chain. The fallen and dead animals further increase the load. The value of unprocessed beef by-products has been reported to be extremely high in Kenya. Processing of these by-products can results into returns virtually equal to the meat value obtained from the same animal. Hence, the scope and potential of beef by-products utilization is actually high which will ultimately lead to generation of employment, industrial development, better management of environment and improved yields to the farmers. Value addition of beef slaughter by-products benefits the meat industry by injecting additional revenue and cutting down the costs of disposing them. The objectives of this review article were to map out and critically examine the available information concerning the status and utilization of beef slaughter by-products and wastes in Kenya.

Keywords:
Slaughterhouse, meat by-products, meat industry, by-products utilization

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How to Cite
KARIBE, W., KUNYANGA, C., & IMUNGI, J. (2019). UTILIZATION OF BY-PRODUCTS FROM SLAUGHTERHOUSES IN PROCESSING OF COMMERCIAL PRODUCTS FOR A SUSTAINABLE MEAT INDUSTRY: A REVIEW. Journal of Advances in Food Science & Technology, 6(1), 12-25. Retrieved from http://www.ikprress.org/index.php/JAFSAT/article/view/4579
Section
Review Articles