Year of publication 1992

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Pages 98

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Author A. Bender;Rural Infrastructure and Agro-Industries Division

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Product type Book (stand-alone)

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ISBN 92-5-10314

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Series title FAO Food and Nutrition Paper

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Series number 0254-4725

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Edition 1

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Synopsis (short abstract) Meat and meat products are concentrated sources of high quality protein and their amino acid composition usually compensates for shortcomings in the staple food. They supply easily absorbed iron and assist the absorption of iron from other foods as well as zinc, and are rich sources of some of the vitamins in the B group. By providing such nutrients, meat consumption can alleviate common nutritional deficiencies. The production of animals for meat can be integrated into the overall food system without competing directly with crops for human food; it enables utilization of land that is difficult to cultivate, and supplies valuable by-products as well as improving the fertility of the soil. The appropriate utilization or expansion of existing sources of meat calls for coherent development of a complex system of production, processing and marketing, including aspects of finance and expertise for construction and operation of meat plants, and means of storage, meat preservation, tra nsport and marketing. In many regions in developing countries meat production is carried out with efficiency, and slaughter and processing are based on many of recent scientific developments. However, even in industrialized countries there is often considerable room for improvement. In other regions methods are less advanced, with poor control of sanitation, leading to considerable loss of products as well as to the risk of meat borne diseases. Improvements of techniques of slaughter and pr ocessing, especially in hygiene, would result in greater yields and higher profits. These would also provide the incentive for increased production.

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Language English

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