School of Health Sciences (CS)
http://repository.seku.ac.ke/xmlui/handle/123456789/1816
2024-03-28T15:37:57Z2004 reduction of post-slaughter losses in the meat value chain through value addition and innovative processing technologies
http://repository.seku.ac.ke/xmlui/handle/123456789/6105
2004 reduction of post-slaughter losses in the meat value chain through value addition and innovative processing technologies
Kunyanga, Catherine; Gichure, Josphat N.; Mathi, Pius; Imungi, Jasper
Post-slaughter losses in the meat value chain have been estimated to be 50% and are caused by poor livestock production systems, poor pre-slaughter handling, poor slaughter techniques/operations, and inadequate processing technologies among
other challenges. The aim of the study was to assess the market competitiveness of traditional products that were upgraded
to commercial products using innovative and simple meat processing technologies. Data was collected by a multi-method research approach using structured questionnaires in exploratory surveys, interviews, Focus Group Discussions among selected pastoralist communities in Turkana, Garissa, Kajiado and Isiolo Counties. The study identified four major pastoral meat
products including Nyirinyiri which is prepared and consumed in North-Eastern Kenya mostly by the Somali and Borana communities in Garissa County‚ Enyas and Ng’amorumoru commonly produced in Turkana County in Northern Kenya by the Turkana community and Olpurda prepared in Kajiado County by the Maasai community. The potential for commercial improvement was showed to range from 60% - 72%. The findings also reveal that Nyirinyiri had the greatest potential for improvement
with a score of 72%. Ng’amorumoru scored 66%, Olpurda scored 63% while Enyas scored 61% indicating commercial potential.
All the products were acceptable in attributes such as availability and cost of raw materials and expected shelf-life (score of 3.4
- 4.0). It was concluded that the 4 products have high commercial potential and the low-cost associated with deep-fried products and the vast appeal based on shelf life, appearance, texture, and flavor were key for competitiveness of pastoral products.
2017-01-01T00:00:00ZTraceability among smallholders in the organic fresh produce value chain: case of Nairobi
http://repository.seku.ac.ke/xmlui/handle/123456789/6102
Traceability among smallholders in the organic fresh produce value chain: case of Nairobi
Gichure, Josphat N.; Wahome, Raphael; Karuri, Edward; Karantininis, Kostas
Traceability enhances information sharing and disclosure thereby increasing trust among stakeholders along
value chains. This research assessed information flow along organic fresh produce value chain using a
participatory study of certified organic farmers and outlets around Nairobi in February, 2012. Traceability was
limited since majority of stakeholders were smallholders who had no functional traceability system. There
were two main drivers of traceability; organizational activities and personnel perception. Variables in the
organizational activities were interrelated and included documentation, certification by other quality
management standards, training on food safety and traceability and quality systems monitoring. In addition,
group activities increased trust among value chain actors. Extension services emphasizing on
documentation, quality management systems certification, employee training, group activities and system
monitoring should be conducted to improve traceability.
2014-01-01T00:00:00ZReduction of post-slaughter losses in the meat value chain through value addition and innovative processing technologies
http://repository.seku.ac.ke/xmlui/handle/123456789/6101
Reduction of post-slaughter losses in the meat value chain through value addition and innovative processing technologies
Kunyanga, C.; Gichure, Josphat N.; Mathi, P.; Imungi, J.
Growing populations, urbanization and economic growth in developing are contributing to growing demand for livestock and livestock products. However, post-slaughter losses (50%) in the meat value chain remain a challenge for pastoral communities in Kenya. The study aimed to use simple low-cost and innovative meat processing technologies to produce meat products based on indigenous knowledge of the pastoral communities. A multi-method research approach was used to collect data using structured questionnaires in exploratory surveys, and Focus Group Discussions among pastoralist. Laboratory simulations for the new products and process development were done in the University of Nairobi laboratories. The effect of size of meat chunks, oil types, oven-drying time and deep-frying time on the physical, chemical and sensory attributes of deep-fried products was determined. The products were processed using a previously documented process flow analysis for Nyirinyiri, Enyas, Ng'amorumoru and Olpurda. The developed meat products had high proteins (52.10% to 66.48%), energy (329.69 Kcal/100 g to 404.20 Kcal/100 g); fats (10.78% to 15.40%) and moisture (14.05% to 19.35%) content were considerably low. No pathogenic microorganisms were present. Deep-frying and cooling products in the frying media were seen to increase the fat content (40-48%), carbohydrates (80-91%) and caloric value (54-61%) of the products. The sensory evaluation showed that Nyirinyiri was most preferred (5.34±0.337) followed by Ng'amorumoru (5.23±0.00) (p<0.05). The products had high shelf stability (6 months) and were low-cost (KES 200-250/kg). This showed that simple meat processing technologies like deep frying can be used in preservation of meat products hence loss reduction.
2017-01-01T00:00:00Z