Jacobs Journal of Veterinary Science and Research

Meat Processing and Utilization in Tropical Africa: A Review

Published on: 2018-12-16

Abstract

The objective of the paper was to review meat processing methods and consumption rate in tropical Africa. Meat is a major animal product which has high quality in human nutrition. It is a balanced source of protein, having essential amino acids of lysine, methionine, B vitamins (especially B12) and iron. Meat in Nigeria and elsewhere in Africa is processed locally in a traditional way in the public abattoirs. It is usually cooked fresh at homes for households’ meals, restaurants for sale, festivals and ceremonies for celebrations. Meat is occasionally preserved by smoke and sun drying, frying and refrigeration for future use. Meat consumption of Nigeria increased from 21g/person/day in 1992 to 23g/person/day in 2007 growing at an average annual rate of 3.23 %. This also falls below the recommended minimum standard of animal protein intake by FAO. Therefore, African government and Nigeria in particular should wakeup to the reality of the moment by improving the per capital income of the citizenry to enable them improve their animal protein intake for healthy living and high productivity around the continent.

Keywords

Flesh Processing, Consumption Rate, Tropical Africa