Causes of losses and the economic loss estimates at post-harvest handling points along the beef value chain in Uganda

Abstract

Uganda's beef industry has been growing slowly and requires sustained monitoring of actors at postharvest handling points in order to decrease public health risks and losses. This study documented causes of losses and estimated economic values at post-harvest handling points along the beef value chain. It was carried out at slaughter houses, transporters and butcher shops in the districts of Western, Central and Eastern Uganda. A cross sectional study was conducted among meat handlers who were interviewed to find out the losses incurred in the value chain. Microbial load from carcass swabs were collected and evaluated using standard microbiological methods to determine microbial contamination of beef. The causes of losses varied at different handling points. The actors at slaughter houses indicated the major losses were due to low beef demand (15.3%), insecurity (13.4%) and poor weight estimation methods (11.03%). Losses at the butchery included, beef waste (22.4%), drip loss (19.7%) and beef spoilage (18.4%). Microbial analysis showed the highest microbial prevalence at the butchery (70-100%) followed by slaughter (50-80%) and lastly transport (30-50%). Microbial contamination on carcass leads to spoilage and hence market loss because exportation does not admit contaminated foods. Actors reported beef waste and drip loss as the major causes of losses at the butchery. To reduce losses, public health care education for meat handlers and adherence to strict standard operating procedures (SOPs) are a key.

Prevalence of gross lesions and handling practices in pigs and their association with pork quality, Kiambu, Kenya

“…With the multiplier effect, (across multiple carcasses) these are substantial losses to stakeholders in this pork value chain. This is in agreement with a study by Juliet et al [77] in Uganda where drip loss was found to be the second major cause of beef losses, together with meat wastage (drops of meat and bones that fall off during cutting of beef for sale) where the two factors led to losses of up to 787.50 USD daily per district of study.…”

“…Excessive exudates from meat have been associated with microbial spoilage [76]. Drip loss can also be a major source of food wastage and financial losses [77]. According to our study, the mean drip loss for the exudative categories of pork were 6.79% and 6.86% for PSE and RSE respectively in comparison to the 2.54% for optimal quality meat.…”

Analysis of Beef Value Addition Practices among Butchers in Dekina, Kogi State, Nigeria

“…Health hazards through contamination of the meat during slaughter operations and from the surrounding, through uncontrolled release of waste and effluents are prevalent in the country" [11,12]. "Also, food contamination in the food supply chain as a result of improper handling cause food losses and foodborne illnesses that result in heavy economic losses" [13,14]. In Nigeria particularly in Kogi state, such economic losses have not been adequately evaluated.…”

Assessment of meat preservation methods used by retailers and the estimation of direct economic losses associated with meat spoilage in Kenya

“…In one study in Uganda, the daily beef waste and drip loss was estimated in several butcheries and the sum of drip loss and beef waste gave the quantity loss per butchery. The daily quantity loss per butchery was higher for Mbale (3.19±2.60 kg) and lower for Mbarara (2.39±1.25 kg) and Kampala (2.39±1.61 kg) (14). This study aimed to determine meat preservation methods used by meat retailers and estimate the direct economic losses associated with meat spoilage in Nairobi, Kenya.…”