Problems, practices and prospects of the red meat industry in South Africa

Buyers' satisfaction is the ultimate objective of a successful meat industry. However, because of diversification in industry and diverging interests and loyalties of entrepreneurs, much has yet to be done in South Africa to establish the sought-after optimal image of red meat. Three of the most important aspects of such a goal are maximum shelf life, and processing and eating qualities of the product in all its forms. Attention is focussed on the following aspects related to the shelf life of red meat: 1. It is essential that meat be as free as possible of pathogenic organisms. 2. Virtually no legislation is available on shelf life, especially in the fresh meat industry. 3. The following problems related to shelf life have been identified and are receiving attention: (a) The main sources of pig and beef carcass contamination by spoilage organisms at abbatoirs. (b) Pre-slaughter and slaughter stress of livestock which has a very detrimental effect on meat quality. (c) Efficient slaughter procedures to establish optimal meat quality. (d) The methods of carcass chilling which are either detrimental to the processing and eating quality of the meat or cause 'bone taint'. (e) The packaging in oxygen-permeable film in supermarkets which allows the development of high bacterial counts. 4. Considerable expertise is available regarding quality preservation and improvement, irradiation playing an important role in this respect