Editorial
March is the month in which we celebrate Human Rights Day. This year it is also a month in which things will continue to heat up on the cricket and rugby fields as the Proteas take on Indian and European squads and our provincial rugby teams lock horns for the duration of Super Rugby. No doubt the braai fires will be going strong during all of these events!
In March 2011 the prevalent issue under discussion among both South Africa’s meat industry members and the general public has been the news announcement of a foot-and-mouth disease (FMD) spate in KwaZulu-Natal. Read more in our News Update.
Modern meat processing involves more perishable and hygienically sensitive meat products which makes proper cleaning and sanitation measures vital for steering clear of meat spoilage. Our HACCP feature report on what chemicals to use and how to use them.
The second article in the series of three on the slaughter and handling of livestock at abattoirs, provided by the Red Meat Abattoir Association (RMAA), covers the conversion of livestock into wholesome meat and draws attention to de-hiding and evisceration.
In this issue we have a double dose of Deli Counter, the first section deals with the display aspect – of food as well as the actual display case – and the second with take-away packaging.
Meat of the Month focuses on ostrich, and “Burgers and boerewors” addresses the importance of the use of high-quality raw materials, hygienic equipment and the correct processing procedures.
Antioxidants improve flavour, colour and shelf life in many meat products. Our Specialised Ingredients exposé explains how they bring this about.
Refrigerated Transport pores over the nuts and bolts of refrigerated vehicles, and in our Entrepreneurs segment Pavlo Phitidis relives 2010’s glory and gory days and give insight into what the future holds for SMEs.
Until next time! |
