Sheep & Goat Meat Production & Processing (eBook)

Sheep and goats contributes nearly one-fourth to the total meat production in the country. They are considered as future food animals under climate change scenario. Majority of sheep and goat flocks in the tropical countries are raised on natural grazing resources. These resources are gradually denuding both in yield and quality and compromising the meat production. Further feed scarcity from grazing landsi s transforming aged old traditional system to semi intensive and intensive one. The demand of small ruminant meat is increasing rapidly both in domestic and international markets and on the other hand relatively poor production from available animals, feed and infrastructure is reflecting in inflating meat prices. To bridge the gap between demand and supply, large scale specialized sheep and goat production system, which are more conducive to adopt improved production technologies like prolificacy, higher feed efficiency and accelerated production are some of the pertinent and quantifiable approaches. Furthermore, strategies should also be focused on small scale market oriented intensive production system based on existing system and agro-ecologies in certain pockets wherein innovative breeding strategies, choice of breed, feed and feeding system, housing, health and management may also be considered. The demand for healthy meat and meat products is growing among health conscious people, which is creating favorable condition for organic and lean meat produced in hygienic premises. It will further increase with the rising incidences of cardiovascular diseases, obesity, hypertension etc.The designer meat products can be promoted as healthy food by fiber, pre- and robotic fortification, sodium and fat reduction, nutraceutical enrichment etc. To improve shelf life of meat products, modified atmosphere packaging, vacuum packaging, edible packaging, active and smart packaging are being used in recent years.In addition to meat processing, efficient utilization of slaughterhouse by-products are equally important to minimize environmental pollution and profitable meat trade. Adulteration of meat, drug and pesticide residues, microbial contamination etc. is some of the important issues in meat sector. To assess the wholesomeness of the meat and meat products stringent quality control measures and enforcement of prevailing Acts and Regulations is necessary. There is an urgent need to develop marketing intelligence and transformation in the marketing system of sheep and goatas well as meat. This book gives a comprehensive account of current status of sheep and goat meat production and processing being practiced and knowledge and technologies for improving designer and hygienic meat and meat product. The book is expected to assist students, researchers, academician, policy makers and planners. This will have long-term benefits and will promote development in both meat sector and R&D institutions.