Meat Value Chain Losses in Iran

• 발행기관: 한국축산식품학회
• 저자명: Vahid Ranaei Zahra Pilevar Changiz Esfandiari Amin Mousavi Khaneghah Rajan Dhakal Einar Vargas-Bello
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제41권 제1호, 16~33쪽, 전체 18쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.01.31

영문 초록

To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness on how and where food losses occur will help recovering foods such as meat by identifying solutions and convincing people to implement those solutions. This, in turn, will lead to private and public efforts to recover meat that might be otherwise wasted. After highlighting the importance of food saving benefits and relevant statistics, this paper explains the possible ways to reduce meat loss and waste in abattoirs and presents a framework for prevention according to the estimates of meat losses in Iran meat supply. The current article answers the questions of where do we have the meat loss in Iran and what approaches are most successful in reducing losses in the meat industry. The national average loss and waste in meat production are about 300,000 metric tonnes (about 15%). Many segments and players are involved with this huge amount of losses in the meat value chain, a large portion of these losses could be avoided and reduced by about 25% through using by-products with the mechanization of design and manufacturing. The production amount of mechanically deboned meat (MDM) is 105,091,000 kg, concluding the major waste (88.33%) of total poultry losses. Ensuring appropriate actions by exploiting the full potential of engaged Iranian associations and institutes is considered to reduce the losses.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interests

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

loss waste meat value chain meat consumption mechanically deboned meat