SAFETY AND QUALITY OF POULTRY & GOAT MEAT IN INDIA: A KEY NOTE
Meat is a very important component of food basket of India for ensuring nutritional and nutrient security of the burgeoning population. About 71 % of the Indian population consumes meat and meat products. Ensuring availability of safe meat to consumers in this vast country is a challenge which FSSAI is striving hard to address. Some of the issues related to meat food safety are: spoilage, microbial contamination, chemical contamination, adulteration, improper storage etc. Producing and processing meat in hygienic environment is a prerequisite for quality meat production. There are several laboratories in the country who can evaluate the quality of the meat. But consumers must be aware of indicators of freshness of meat so that they make right decision while purchase. Organoleptic features like colour, smell and texture can give a primary indication of meat quality. Proper preservation of meat in low temperature is critical for maintaining meat quality and to slow down spoilage changes. Food Safety & Standards Authority of India (FSSAI) has notified minimum standards for meat quality and is implementing the guidelines across India. However, awareness among the consumers is critical to encourage best practices among the producers. This document is prepared with the aim to educate the consumers about safety issues in meat food and different methods of packaging and preservation of meat.
SAFETY AND QUALITY OF POULTRY & GOAT MEAT IN INDIA – A KEY NOTE
IMAGE-CREDIT -GOOGLE
