Lamb Meat Case Study

1226 Words5 Pages
1. Introduction Food and Agricultural organisation of the United nations (2017) reported that over 1.3 billion tonnes of food products gets wasted every year, accounting for about one third of total global food production. Muscle-based food products, protein-rich food sources, accounts for over 20% of this total; most of which occurs at the later stages of the supply chain i.e. at and post retail. Gunders (2012) reported that retail losses of meat products are largely influenced by the short shelf-life which they possess. In fact, the European Commission (2010) reported that retail food waste contributes to 58% of the total food wastage within the EU, thereby signifying the importance of extending the shelf-life of many products, including muscle-based products. Lamb meat is a very perishable food product with a shelf-life of nine to ten days under MAP or VP (Williams, 1991) making it hard for commercialisation and exporting over long distances . Therefore, the lamb meat…show more content…
Any reasonable and economically feasible technologies which could be employed to do so would help the industry to create a wider range of products for export to new and distant markets. The shelf-life of packaged lamb meat is affected by several factors, such as; microbial, biochemical and sensory characteristics, with microbial impacts having the greatest impact on product quality, safety and shelf-life. It is difficult to produce a meat product without some degree of microbial contamination present owing to the manner in which animals are slaughtered and carcasses prepared (Mills, 2012). Both aerobic and anaerobic bacteria can grow on the surface of the meat,
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