Animal Sourced Foods for Developing Economies: Preservation, Nutrition, and Safety

Summary

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock for their income and/or subsistence. Human population growth, increasing urbanization and rising incomes are predicted to double the demand for, and production of, livestock products in the developing countries over the next twenty years. The future holds great opportunities for animal production in developing countries.

Animal Sourced Foods for Developing Economies addresses five major issues: 1) Food safety and nutritional status in developing world; 2) the contribution of animal origin foods in human health; 3) Production processes of animal foods along with their preservation strategies; 4) functional outcomes of animal derived foods; and finally, 5) strategies, issues and polices to promote animal origin food consumption.

Animal sourced food contain high biological value protein and important micronutrients required for optimal body functioning but are regarded as sources of fat that contribute to the intake of total and saturated fatty acids in diet. The quality of protein source has a direct influence on protein digestibility, as a greater proportion of higher quality proteins is absorbed and becomes available for bodily functions. Animal foods has high quantity and quality of protein that includes a full complement of the essential amino acids in the right proportion.

Land availability limits the expansion of livestock numbers in extensive production systems in most regions, and the bulk of the increase in livestock production will come from increased productivity through intensification and a wider adoption of existing and new production and marketing technologies. The significant changes in the global consumption and demand for animal source foods, along with increasing pressures on resources, are having some important implications for the principal production systems.

In this book, contributors critically analyze and describe different aspects of animal’s origin foods. Each chapter is dedicated to a specific type of food from animal source, its nutritional significance, preservation techniques, processed products, safety and quality aspects on conceptual framework. Special attention is given to explain current food safety scenario in developing countries and contribution of animal derived food in their dietary intake. Existing challenges regarding production, processing and promotion of animal’s origin foods are also addressed with possible solutions and strengthening approaches.

Table of Contents

Contents

Series Preface ...................................................................................................................................vii

Preface...............................................................................................................................................ix

Editors ...............................................................................................................................................xi

Contributors ................................................................................................................................... xiii

Chapter 1 The Role of Food Security and Nutrition to Meet Consumers’ Requirements in

the Developing World ...................................................................................................1

Chapter 2 Contribution of Animal Origin Foods in the Human Diet......................................... 21

Chapter 3 Animal Tracing: A Basis for Branding Animal Origin Foods in the Market ............ 43

Chapter 4 Processing, Storage, and Transportation of Milk Products ........................................ 55

Chapter 5 Processing, Storage, and Transportation of Meat and Meat Products .......................77

Chapter 6 Biotechnological Approaches for Improving Quality and Safety of Animal

Origin Foods ............................................................................................................ 119

Chapter 7 Fish Processing, Storage, and Transportation .......................................................... 135

Chapter 8 Animal Origin Foods as Functional Foods .............................................................. 161

Chapter 9 Bioactive Compounds from Animal Origin Foods .................................................. 177

Chapter 10 Bioactive Components from Milk and Milk Products ............................................. 187

Saima Rafiq

Chapter 11 Safety and Quality Aspects of Animal Origin Foods ..............................................207

Chapter 12 Strategies for Improving the Quality of Animal Origin Foods ...............................225

Chapter 13 Issues and Policies to Promote Animal Origin Food Consumption ........................ 237

Chapter 14 Animal-Source Foods in Human Nutrition .............................................................. 259

Chapter 15 Nutritional and Safety Aspects of Animal-Based Irradiated Foods ........................269

Chapter 16 Poultry and Livestock Production for Foods ............................................................289

Index ..............................................................................................................................................305

Editor(s) Bio

Muhammad Issa Khan is a tenured associate professor at the

National Institute of Food Science and Technology, University of

Agriculture, Faisalabad, Pakistan. He began his career as a lecturer

in 2007 and, after completion of his PhD, he received tenure

as an assistant professor in 2010 and tenured associate professor

in 2016. He received his PhD from University of Agriculture,

Faisalabad in the discipline of food technology with a specialization

in functional foods development. His research mainly

focuses on the quality and nutritional improvement of meat and

meat products. Dr. Khan did his postdoctoral research at the

Animal Origin Food Science Laboratory, Seoul National

University, South Korea and attended a short professional training session at the Department of

Food Science and Human Nutrition, University of Illinois, Urbana–Champaign. He has supervised

three PhD and 40 MS students so far, while three doctorate students are under his supervision

for their research. Dr. Khan has earned the Research Productivity Award from the Pakistan

Council of Science and Technology twice (2014 and 2016) based on his research, scholarly

publication, and contribution to science and technology. He also has been categorized as a

Productive Scientist of Pakistan in 2016. He has contributed four chapters in books by well

reputed publishers and published one text book about meat processing for students of B.Sc.

(Hons) food science and technology. He also published 100 peer reviewed research publications

in leading journals in the field of food science and technology. He is also a reviewer of more

than 15 reputed journals. Dr. Khan offers his services to community organizations for the development

of high protein, high energy cookies for emergency conditions and the training of analysts

in Public Food Laboratories on quantitative and qualitative analysis of foods. Dr. Khan

belongs to a far-off village, Haddowali, in District Attock, and his family is engaged in imparting

education and research.

[email protected]

Aysha Sameen is an assistant professor at the National Institute

of Food Science and Technology, University of Agriculture,

Faisalabad, Pakistan. She started her career as a lecturer in 2005

and was promoted to assistant professor in 2009 after completing

her PhD in Food Technology at the University of Agriculture,

Faisalabad, Pakistan. Her main research interests lie in the foods

of animal origins, especially milk and milk products. She is

currently working on the development of a stabilizer for dairy

products and different types of cheese, such as Cheddar,

Mozzarella, and soft cheeses, dairy spreads, and yoghurt. She has

supervised the research of three PhD and 36 M.Sc. (Hons.)

students. These students are from different degree disciplines,

including food technology, dairy technology, food safety, and

human nutrition. She has 41 peer-reviewed research publications in renowned journals in the

discipline of food science and technology. She has actively contributed to various international/

national workshops, training sessions, and seminars as an organizer as well as participant. She

has contributed chapters in three books by well-reputed publishers. She has offered various

advisory, community, and administrative services. She conducted nutritional assessment and

awareness camps at different stations in Faisalabad for evaluating the nutritional status of the

general public and provided them with counseling accordingly.