SLAUGHTER HOUSE PROCEDURES AND PRACTICES IN THE PREPARATION OF ANIMAL PRODUCTS
SLAUGHTER HOUSE PROCEDURES AND PRACTICES IN THE PREPARATION OF ANIMAL PRODUCTS
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Date
2022-12
Authors
CONSTANCE YAA NTRIWAA
7201180025
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Abstract
Abattoirs play a very decisive role in the meat supply chain globally. The methods
through which meat is handled and processed before it reaches the plate of the consumer
is therefore an important public health concern. The objectives of the study were to (a)
examine sanitary and environmental conditions under which meat is processed (b)
determine the quality control systems used in meat processing and (c) to find out the
factors that account for meat handling practices of slaughter men in abattoirs. In all two
slaughterhouses were used for the study. From these two facilities 135 slaughter men
were randomly selected while the purposive method was used to sample 2 heads of the
slaughter house, 2 official of the veterinary inspectorate division and 2 officials of the
Atwima Nwabiagya Municipal. The research instrument used was the questionnaire and
the face to face interview were used in collecting information from respondents. The
study also made use of secondary data from the administrative records of the Districts on
the social and economic characteristics of the study areas. Descriptive statistics were
used to present the data. The findings of the study has revealed that facilities in slaughter
houses are not conducive for meat processing. Furthermore, the main quality control
system through the meat inspection regulation and its enforcement which has be revealed
to be ineffective. Finally the study has shown that the availability of equipment, training
and enforcement of compliance have an impact on how meat is processed and handled
by abattoirs. The study has recommended that the capacity of slaughter men be developed
through training. Also stringent law must be made and enforced while ensuring that the
necessary infrastructure is provided.