HYGIENIC FACTORS THAT INFLUENCE MEAT QUALITY; A REVIEW

Abstract

Meat as an important source of protein in the diet of man cannot be overlooked. As a livestock product, the safety depends on the health of the animal and the factors affecting its production which include animal shed and environment, feeding and nutrition factors, slaughter house and slaughtering process with the equipment, water supply, etc. This paper discusses these factors from the perspective of hygiene and its safety for human consumption. It was concluded that ensuring on-farm health status of the animals is vital to the quality of their products entering the food chain.