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Development of Ready to Eat Bovine Tripe Rolls for By-Product Loss Reduction in Selected Slaughterhouses in Kenya

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Development of Ready to Eat Bovine Tripe Rolls for By-Product Loss Reduction in Selected Slaughterhouses in Kenya DEVELOPMENT OF READY TO EAT BOVINE TRIPE ROLLS FOR BY-PRODUCT LOSS REDUCTION IN SELECTED SLAUGHTERHOUSES IN KENYA BY WILSON KARIBE (B.Sc. Food Science and Technology, University of Nairobi) REG.NO (A56/89637/2016) A THESIS SUBMITTED IN PARTIAL FULFILMENT OF REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY OF THE UNIVERSITY OF NAIROBI. DEPARTMENT OF FOOD SCIENCE, NUTRITION AND TECHNOLOGY FACULTY OF AGRICULTURE 2018 DECLARATION ii iii DEDICATION This thesis is dedicated to my family for their love, support, care and encouragement throughout the entire school period. iv ACKNOWLEDGEMENT I would like to acknowledge and thank the Federal ministry of Education and Research, Germany (BMBF) for their sponsorship of this study through the project, RELOAD (Reducing losses, adding value) coordinated by the University of Kassel. I greatly thank my supervisors, Dr. Catherine N. Kunyanga and Prof. Jasper K. Imungi for their guidance, patience, unending encouragement and invaluable inputs that led to the successful completion of this work. I wish to express my gratitude and appreciation to all individuals who participated in this study in any way for their unforgettable inputs that highly contributed to the success of this study. Special mention to Dr. Catherine Kunyanga who continuously assisted me in a huge way on how to write scientific works especially when I joined this program as a fresh student. Her views were really significant for the eventual success of this study. My sincere appreciation also goes to the Pilot Plant, Food Chemistry and Microbiology laboratories staff, Department of Food Science, Nutrition and Technology, University of Nairobi for their support and assistance throughout the analysis period. God bless you all. v TABLE OF CONTENTS DECLARATION ............................................................................................................................ ii DEDICATION ............................................................................................................................... iv ACKNOWLEDGEMENT .............................................................................................................. v ABBREVIATIONS AND ACRONYMS ..................................................................................... xii GENERAL ABSTRACT ............................................................................................................. xiii CHAPTER ONE: GENERAL INTRODUCTION ......................................................................... 1 1.1 Background information. ...................................................................................................... 1 1.2 Problem Statement ................................................................................................................ 3 1.3 Justification ........................................................................................................................... 5 1.4 Study objectives .................................................................................................................... 6 1.4.1 Main Objectives .............................................................................................................. 6 1.4.2 Specific Objectives ......................................................................................................... 6 1.5 Hypotheses ............................................................................................................................ 6 CHAPTER TWO: LITERATURE REVIEW ................................................................................. 7 2.1 Meat value chain in Kenya .................................................................................................... 7 2.2 Ready to eat meat products ................................................................................................... 8 2.3 Post-Slaughter losses along the meat value chain ............................................................... 10 2.4 By-products from slaughterhouses ...................................................................................... 11 2.5 Nutritional value of meat by-products ................................................................................ 12 2.6 Mechanical Tenderization of beef and by-products ............................................................ 13 2.6.1 Types of mechanical Tenderization .............................................................................. 14 2.6.1.1 Blade tenderization .................................................................................................... 14 2.6.1.2 Maceration/mincing ................................................................................................... 15 2.6.2 Safety concerns of mechanically treated beef and beef products ................................. 16 2.7 Tripe as by-product and its utilization .................................................................................... 16 2.8. Microbial composition of bovine tripe ............................................................................... 18 2.9 Gaps in Knowledge ............................................................................................................. 19 2.10 Thesis Layout .................................................................................................................... 20 vi CHAPTER THREE: CURRENT STATUS AND UTILIZATION OF BEEF SLAUGHTER BY- PRODUCTS BY THE PASTORAL COMMUNITIES IN KENYA: THE CASE OF BOVINE TRIPE ........................................................................................................................................... 22 3.1 Abstract ............................................................................................................................... 22 3.2 Introduction ......................................................................................................................... 23 3.3 Methodology ....................................................................................................................... 25 3.3.1 The study setting ........................................................................................................... 25 3.3.2 The study design ........................................................................................................... 26 3.3.3 Methods of data collection ........................................................................................... 27 3.4 Statistical analysis ............................................................................................................... 28 3.5 Results and Discussion ........................................................................................................ 28 3.5.1 Status and economic activities in slaughter houses ...................................................... 28 3.5.2 Utilization of tripe ........................................................................................................ 29 3.5.3 Methods of tripe preparation ........................................................................................ 31 3.5.4 Bovine tripe losses from slaughterhouses .................................................................... 35 3.5.5 Risks posed to the consumer by tripe preparation methods ......................................... 38 3.5.6 Conclusions .................................................................................................................. 39 CHAPTER FOUR: STORABILITY AND PHYSICO-CHEMICAL QUALITY OF READY TO EAT BOVINE TRIPE ROLLS UNDER DIFFERENT STORAGE CONDITIONS ................... 40 4.1 Abstract ............................................................................................................................... 40 4.2 Introduction ......................................................................................................................... 41 4.3 Materials and methods ........................................................................................................ 43 4.3.1 Sample collection and preparation ............................................................................... 43 4.3.2 Product formulation and treatments ............................................................................. 43 4.3.3 Experimental Design .................................................................................................... 44 4.3.4 Preparation of the product ............................................................................................ 44 4.4 Analytical methods .............................................................................................................. 46 4.4.1 Proximate composition ................................................................................................. 46 4.4.1.1 Determination of moisture content ............................................................................ 46 4.4.1.2 Determination of fat content ...................................................................................... 47 4.4.1.3 Determination of protein content ............................................................................... 47 vii 4.4.1.4 Determination of ash Content .................................................................................... 47 4.4.1.5 Determination of crude fiber ..................................................................................... 48 4.4.2 Determination of cooking loss .....................................................................................
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