Market potential and opportunities for commercialization of traditional meat products in North East Hill Region of India

A review of the production, quality, and safety of traditionally fermented cereal-based alcoholic beverages in Ethiopia

In Ethiopia, a diverse array of cereal-based alcoholic beverages is being prepared and consumed. These traditional fermented drinks are distinct to specific regions and are prepared by locals using locally available raw materials according to cultural traditions. Notable among these are Tella, Areki, Keribo, Borde, and Shamita, renowned for their nutritional benefits and their role in ensuring food security. This paper explores existing literature regarding the production, quality, and safety of traditional cereal-based alcoholic beverages in Ethiopia. Despite the widespread consumption of these beverages, they have yet to be commercialized, mainly due to their perceived low quality. The uncommercialized processes and products demand more attention, particularly in light of the country's inflationary pressures. Additionally, these traditional fermented beverages significantly enhance health due to the presence of bioactive compounds and their nutritional value. Standardizing and modernizing production methods by integrating scientific knowledge, such as optimizing fermentation practices, is essential to fully capitalize on these traditional beverages. Equipping local producers with this knowledge can facilitate the transition to larger scale production. Furthermore, continued research is essential to maintaining overall quality and safety standards. Therefore, it is crucial to concentrate on enhancing the nutritional value and quality of traditional cereal-based beverages in the future. By illuminating these aspects, this review aims to enhance understanding of the traditional Ethiopian alcoholic beverage industry and its potential for elevating quality and safety standards. Moreover, the review explores these beverages' cultural significance, consumption patterns, and associated health risks.

Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals

Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical compositional changes that occurred in fresh camel merguez (FCM) after 12 days of drying to achieve traditional dried camel merguez (DCM). The results showed significant weight loss (54.1%), as well as significant decreases in pH (5.20-4.97), moisture (60.5-12.3%), and water activity (0.986-0.673). These results and the acceptable microbiological quality of DCM can explain the safety of traditionally practiced long-term storage at room temperature. All chemical compositions increased upon drying. The composition of DCM included several organic acids, mainly lactate (2820 mg.kg-1); diverse unsaturated fatty acids, in particular oleic acid (33.2%); and various minerals, specifically iron (8 mg per 100 g), in addition to volatile compounds impacted by herbs and spices rich in terpenes (56.3%). These results can be useful for investing in indigenous products and promoting the exploitation of camel meat.

Carcass characteristics, meat quality, and nutritional profiles of Mithun (Bos frontalis) meat reared under a semi-intensive system

The present study aimed to determine carcass characteristics, meat quality, nutrient profiles, and sensory characteristics of Mithun meat. Sixteen Mithun were selected and divided into four groups, MM-4 (male; n = 4; <4 years of age), MM-47 (male; n = 4; 4-7 years of age), MF-4 (female; n = 4; <4 years of age), MF-47 (female; n = 4; 4-7 years of age). Carcass characteristics showed that adult males (MM-47) have significantly higher (P < 0.05) live weight, carcass weight, and meat-to-bone ratio. Fat (%) was significantly higher (P < 0.05), and deboned meat (%) was lower in MF-4 and MF-47, while marginal differences were observed in bone (%), dressing percentage, and offal yield between groups. Visible marbling increased with age and varied from "slight" to "small" in all groups. Nutrient profiling revealed a significantly higher (P < 0.05) fat percentage and cholesterol in MF-4 and MF-47. Fatty acid profile, amino acid profile, water-soluble vitamins, and minerals content did not differ between groups. However, lysine and leucine (essential amino acids) and glutamic acid and aspartic acid (nonessential amino acids) were most abundant. Effect of age was significant (P < 0.05) on juiciness, tenderness, and connective tissue residue scores. In conclusion, results indicate mithun meat is nutrient-rich regardless of the animal's age or sex.

Exploring the dynamics of women consumer preference, attitude and behaviour towards meat and meat products consumption in India

Urbanisation and changing food habits in India have resulted in a shift in consumption from cereals to protein-based foods. Women play a major role in India in all activities related to food at household and therefore, the current paper reports the findings of the qualitative work conducted to understand women consumers' preference and perception towards meat and its attributes as a function of their awareness. The study collected the responses from 510 women residents of Metropolitan city of Bengaluru, India using questionnaires directly by face-to-face interviews and generated data on preference for fresh meat, purchase habits, value added meat products consumption, awareness about meat quality, and future expectations about meat sector. Findings from the current study indicate that, chicken is the most preferred meat (41.76%) while beef was least preferred (5.88%). The 40.59% of respondents preferred meat tenderness as an important eating quality followed by juiciness (37.06%) and flavor (12.94%). Consumers rated ritual slaughter, animal welfare and food safety as relevant issues in meat production, whereas regulations pertaining to meat production, processing of meat and food labelling were of minor significance. The study provide an insight into the significance of various consumer behaviour with respect to choice of meat, awareness on ritual slaughter, animal welfare and processing which is helpful in prioritizing future consumer research and policy decisions in India.

Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship

To date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods. Locally produced foods represent a significant part of Food Systems as they contribute to tackling hunger and malnutrition. However, few studies have investigated the processing of traditional fermented foods at household level as a means to improve nutrition and triggering inclusive entrepreneurship, two crucial dimensions Food Systems build on. Fermentation is an ancient processing technique that relies on transformation of raw materials by microbial activity and is mainly undertaken by women. This paper posits that upscaling small scale fermented food processing activities while enhancing functional food properties and fostering women entrepreneurship contributes to prevention of food losses, promotion of nutrition and health, and entrepreneurial opportunities for current processors. This is key for effective policy interventions to foster food security in challenging contexts.⨪.

Seroepidemiological survey of brucellosis and isolation of Brucella suis from swine herds of Meghalaya, North-East India

Brucellosis is a well-known and wide spread zoonotic disease. It is endemic in several parts of Asia, including India. In this study, seroprevalence of porcine brucellosis was studied among apparently healthy pigs in Meghalaya where pig keeping plays a significant function in socio-economic development. Serum samples (3,597) from pigs were screened using Rose Bengal Plate Test (RBPT) and indirect ELISA. Isolation of Brucella was attempted in clinical samples. A total of 13 (0.36%) were positive by RBPT and 72(2%) by Indirect ELISA. Brucella suis isolate was recovered from placenta of an aborted pig. Risk factors involved in the transmission of brucellosis amongst swine herd were studied. It was observed that age (OR=0.590; P=0.04) and sex (OR=0.557; P=0.04) were significant intrinsic risk factors for transmission of porcine brucellosis. Although the seroprevalence is low, isolation of B. suis from an aborted pig indicated that disease is actively circulating among swine herds of Meghalaya.

Farm animal genetic resources in agro ecosystem of north east India

North Eastern Region of India is the homeland of diverse animal genetic resources and representing a unique agro-ecosystem with integrated subsistence low input tribal production system where farm animals play an important role in improving the socio-economic status and livelihood of the people. The total livestock and poultry population of this region is about 70.13 million (6.85% of India) of which 92.76% is indigenous population. Among the 183 registered breeds of livestock and poultry in India, this region has 19 registered breeds which include two cattle, one buffalo, two goat, two sheep, four pig, two horse and ponies, one yak, four chicken and one duck breed. Besides many uncharacterized farm animal breeds/populations are reared by tribal farmers in the region, which are described as their local names. The review, enumerates the farm animal genetic resources of this region and their current status, descriptions, unique features, utility and their economic valuation and cultural importance as well as future conservation strategies. Precise and reliable estimation and evaluation of different economic and climate resilient traits of indigenous farm animal germplasm and their economic valuation, genetic characterization, documentation and registration is highly warranted. It has also suggested and proposed a model for the implementation of strict policy from central and state agencies to facilitate in situ conservation with active community participation and ex situ conservation through application of modern biotechnological tool, which is warranted to maintain the diversity of farm animals in north east region of India.