Challenges and strategies to enhance meat quality in the Ethiopian livestock chain

Demands for animal products are rising globally, and Ethiopia possesses significant potential to meet this demand through meat and meat product production for both domestic and international markets. However, the Ethiopian meat industry faces numerous challenges, with a substantial percentage of carcasses from cattle, sheep, and goats being rejected due to low quality. This review highlights the factors that predispose animals and meat in Ethiopia. Primarily, the low quality stems from a combination of on-farm and off-farm factors. On-farm issues encompass disease, animal nutrition, production systems, age at slaughter, sex, breed, genetics, and management. Off-farm challenges involve stress during transport, in lairage, or at slaughter, including factors such as unusual noise, mixing with unfamiliar animals, overcrowding, beating, vibration, restraint, deprivation of feed and water, adverse weather conditions, fighting in lairage, and stunning. Therefore, addressing these challenges requires a multifaceted approach. Humane animal handling and management practices, along with proper training for abattoir staff and traders, are essential. Establishing a disease-free zone, raising awareness among stakeholders about quality standards, and implementing appropriate regulations for transportation and slaughter are also vital steps. By implementing these measures, Ethiopia can improve the quality of its meat products and better meet the demands of both domestic and international markets.