Astuti, Fuji

Cowley, Frances

Noor, Yudi Guntara

McGilchrist, Peter

Morales, Luis

Ruhnke, Isabelle

Dahlanuddin, Dahlan

2025-03-07

<p>Increased beef output resulting from adoption of on-farm innovations and demand for local beef of high value and hygiene in Nusa Tenggara Barat (NTB) province, in eastern Indonesia, is a potential opportunity to increase beef traders' livelihood and the safety of local beef products for consumers. Innovative intervention is essential to improving local slaughtering and processing procedures, currently carried out traditionally on the floor, to be more hygienic and to benefit from this new value chain. However, there is a lack of baseline information on the beef quality and hygiene associated with the NTB local traditional beef processing system. Understanding the market needs and local production management and constraints is crucial to determine the best intervention strategies for beef processing improvement. </p> <p>This study evaluates motivations for consumers to demand more hygienic beef, quality and safety characteristics and willingness to pay for safe premium beef that contributes to adding value to processing (Chapter Three); analyses critical points for beef hygiene in the existing slaughter conditions (Chapter Four); quantifies the microbiological profiles of beef and processing environment (Chapter Five); characterises the management and social constraints around hygienic beef production in NTB (Chapter Six); and identifies knowledge, attitude, practice and aspirations of abattoirs for hygienic production of beef. </p> <p>A consumer survey (Chapter Three) in Mataram City, the capital of NTB Province, found that a potential segment of consumers (27 % of the sample population) are willing to buy for characteristics of beef hygiene, premium cuts, vacuum packaging, beef freshness, and free-pathogen produce. As these consumers intend to cook safe local premium beef for international dishes using fast-cooking methods, the meat greatly relies on hygienic produce. This preference for safe premium beef could be an opportunity for the local beef production sector to meet this niche consumer demand. This potential target market may lead to improvement of the safety and quality of local beef products, and the implementation of good processing hygiene for local abattoirs. In this regard, assessment of factual conditions of local beef processing is crucial to allow the implementation of effective and affordable interventions for produce safety and quality improvement, which led to the conduct of observational study of abattoirs (Chapter Four) and microbiological profiles of current processing condition and carcass (Chapter Five).</p> <p>Overall, the current condition of abattoirs (Chapter Four) is critical of hygiene and sanitation aspects involving abattoir structures, facilities, slaughtering and processing procedures and personnel sanitation. Infrastructures are poorly equipped with standard hygiene facilities, clean water sources, food safety control mechanisms, standard sanitary operational procedures (SSOP), cleaning and sterilisation tools, personal hygiene rules, and other technical facets. Amongst all the issues identified, the most crucial aspects that need urgent interventions in the first round include on-the-floor slaughter, water sources, cleanliness and hygiene behaviour of workers, and cleaning and sterilisation of equipment. </p>

https://hdl.handle.net/1959.11/69194

University of New England

Assessment of the role of food safety and hygiene to support the improvement of traditional slaughter practice in Indonesia

Thesis Doctoral

Publication