AGE 408 — Animal Products Handling, Processing and Storage: Lecture Note

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AGE la-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS

AGE la-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Course code: AGE 408 Course title: Animal Products Handling, Processing and Storage Course credit load: 2 Units Series 1: Evolution and Importance of Animal Products Technology • Part 1.1: Definition and Scope of Animal Products Technology o Sub Part 1.1.1: Definition and classification of animal products o Sub Part 1.1.2: Scope and components of animal products technology o Sub Part 1.1.3: Career opportunities in animal products technology • Part 1.2: Historical Evolution of Animal Products Technology o Sub Part 1.2.1: Pre-industrial and traditional processing methods o Sub Part 1.2.2: Industrial revolution and modern processing o Sub Part 1.2.3: Development of the Nigerian animal products industry • Part 1.3: Economic Importance of Animal Products Technology o Sub Part 1.3.1: Contribution to food security and nutrition o Sub Part 1.3.2: Economic value and income generation o Sub Part 1.3.3: Value addition and the processing premium • Part 1.4: Post-Harvest Physiology and Principles of Animal Products Handling o Sub Part 1.4.1: Post-harvest physiology of animal products o Sub Part 1.4.2: General principles of storage o Sub Part 1.4.3: Regulatory framework and safety standards

AGE la-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Introduction Animal products — meat, milk, eggs, hides, and their many derivatives — are among the most nutritionally dense and economically significant commodities in agriculture. Yet they are also among the most perishable. Without appropriate technology for handling, processing, and storage, a large proportion of these products would be lost between production and consumption, representing a direct loss of food, income, and nutritional value. This Series introduces the definition and classification of animal products, the scope of the technology used to handle them, their economic importance, and the physiological basis for post-harvest deterioration. These foundations underpin every subsequent topic in the course and establish the framework for understanding why processing is necessary, what it achieves, and how it is regulated. Series Learning Outcomes Upon completing this Series, you should be able to: • SLO 1.1 define animal products technology and classify the major categories of animal products (Linked to Part 1.1), • SLO 1.2 describe the scope and components of animal products technology and identify career opportunities (Linked to Part 1.1), • SLO 1.3 describe the historical development of animal products technology from traditional methods to industrial processing (Linked to Part 1.2), • SLO 1.4 explain the development of the Nigerian animal products industry (Linked to Part 1.2), • SLO 1.5 explain the economic importance of animal products technology including food security, income generation, and value addition (Linked to Part 1.3), • SLO 1.6 describe the post-harvest physiological changes in animal products and explain why they lead to spoilage (Linked to Part 1.4), • SLO 1.7 describe the general principles of storage and the regulatory framework governing animal product safety in Nigeria (Linked to Part 1.4).

AGE la-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS 1.1 Definition and Scope of Animal Products Technology 1.1.1 Definition and classification of animal products Animal products technology is the science and practice of handling, processing, preserving, storing, and marketing products derived from domesticated and wild animals to maintain their safety, quality, and economic value from the point of production to the final consumer. It encompasses all operations applied to primary products (meat, milk, eggs) and secondary products (hides, wool, feathers, bone meal, blood meal) to extend shelf life and add value. Animal products are classified by their source and nature. Primary food products include meat (from cattle, sheep, goats, pigs, poultry), milk and dairy derivatives (butter, cheese, yoghurt), and eggs. Non-food primary products include hides and skins (leather), wool, feathers, and horns. By-products and secondary products include blood meal, bone meal, tallow, feather meal, and offal. Each category has distinct composition, spoilage pathways, and processing requirements. Fill in the blank: Animal products technology encompasses handling, processing, preserving, storing, and ________ of products derived from animals to maintain their safety, quality, and economic value to the consumer. 1.1.2 Scope and components of animal products technology The scope of animal products technology covers five main areas. Slaughter and primary processing: converting live animals into carcasses and separating usable products (meat cuts, offal, hides). Secondary processing and value addition: manufacturing products such as sausages, ham, butter, cheese, and dried eggs from the primary products. Preservation: applying physical (heat, cold, radiation) or chemical (salting, curing) methods to extend shelf life. Storage: maintaining conditions (temperature, humidity, atmosphere) that slow deterioration. Marketing and distribution: moving safe, quality products from processor to consumer through appropriate cold chain or ambient distribution networks. The discipline draws on food science, microbiology, biochemistry, engineering, and economics. In Nigeria, the scope extends from large integrated meat processing plants in Kano, Kaduna, and Lagos to millions of informal

AGE la-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS processors (butchers, suya sellers, milk fermenters, egg traders) whose practices significantly influence the safety and quality of the animal-protein food supply. Fill in the blank: The five main areas of animal products technology are slaughter and primary processing, secondary processing and value addition, preservation, storage, and ________ and distribution. 1.1.3 Career opportunities in animal products technology Graduates with competency in animal products technology can pursue careers across a wide range of organisations and sectors. In government and regulation: meat inspection officer (NAFDAC, state ministries of agriculture); food safety auditor; veterinary public health officer; standards and quality control inspector (SON). In industry: quality assurance manager in a meat processing plant or dairy; product development technologist; cold chain and logistics manager; food safety consultant. In research and academia: food scientist in universities and research institutes (FIIRO, NIHORT, IITA); animal scientist specialising in product quality; extension officer for value-chain development. In entrepreneurship: establishing and managing an abattoir, dairy processing unit, egg grading and packing centre, or hide and skin tanning operation. The growing Nigerian food processing sector, driven by urbanisation and the rising formal retail and food service market, creates expanding demand for qualified professionals in these roles. Fill in the blank: The Federal Institute of Industrial Research Oshodi (________ ) and the Nigerian Institute of Animal Science (NIAS) are among the key research institutions supporting animal products technology in Nigeria. Pilot questions 1.1 1. Define animal products technology and state the five areas of its scope. 2. Classify animal products into primary food products, non-food primary products, and by-products, giving two examples of each. 3. Name five career paths available to graduates of animal products technology. 4. Explain the difference between primary and secondary processing with one example of each.

AGE la-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS 5. Explain why the discipline of animal products technology draws on multiple scientific fields. 1.2 Historical Evolution of Animal Products Technology 1.2.1 Pre-industrial and traditional processing methods The earliest animal product processing consisted of drying (sun-drying of fish and meat), salting (rubbing salt into meat and fish to draw out moisture), and smoking (exposing meat or fish to wood smoke to dry and add antimicrobial compounds). These methods were empirically developed over thousands of years before the microbial basis of spoilage was understood. Evidence of drying, salting, and smoking of meat and fish dates to ancient Egypt, Rome, and pre-colonial sub-Saharan Africa. Traditional Nigerian animal product processing: kilishi (dried, spiced meat from the north; a form of jerky produced from thinly sliced beef, marinated in groundnut paste and spices, and sun-dried); suya (spiced grilled beef or chicken skewers, smoke-cooked over open flames); wara (traditional West African soft cheese from cow or goat milk, coagulated with Calotropis latex); nono (fermented soured milk); and fried or smoked fish (a critical protein source throughout southern Nigeria). These products represent millennia of empirical knowledge of preservation. Fill in the blank: Kilishi is a traditional Nigerian dried spiced meat product from the north; it is produced by marinating thinly sliced beef in ________ paste and spices, then sun-drying until shelf-stable.

AGE la-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Figure 1.1: Photographs of traditional Nigerian animal product processing methods 1.2.2 Industrial revolution and modern processing The scientific understanding of microbial spoilage (Pasteur, 1850s-1860s) and the systematic development of food preservation technology transformed animal products processing into a modern industry. Key milestones: Nicolas Appert invented heat sterilisation in cans (1809); mechanical refrigeration was invented (1850s-1860s), making cold chain transport possible; pasteurisation of milk (1864) was standardised; and large-scale meat packing and canning industries emerged in Chicago (USA) and London (UK) in the late 19th century. The 20th century brought rapid industrialisation: spray drying of milk powder (1900s); vacuum packaging for extended shelf life (1950s); continuous pasteurisation and UHT sterilisation of milk (1960s-1970s); irradiation of food (1960s onwards); modified atmosphere packaging (1980s); and HACCP (Hazard Analysis and Critical Control Points) as the standard food safety

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