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Meat Value Chain Losses in Iran
Ranaei, Vahid,Pilevar, Zahra,Esfandiari, Changiz,Khaneghah, Amin Mousavi,Dhakal, Rajan,Vargas-Bello-Perez, Einar,Hosseini, Hedayat Korean Society for Food Science of Animal Resource 2021 한국축산식품학회지 Vol.41 No.1
To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness on how and where food losses occur will help recovering foods such as meat by identifying solutions and convincing people to implement those solutions. This, in turn, will lead to private and public efforts to recover meat that might be otherwise wasted. After highlighting the importance of food saving benefits and relevant statistics, this paper explains the possible ways to reduce meat loss and waste in abattoirs and presents a framework for prevention according to the estimates of meat losses in Iran meat supply. The current article answers the questions of where do we have the meat loss in Iran and what approaches are most successful in reducing losses in the meat industry. The national average loss and waste in meat production are about 300,000 metric tonnes (about 15%). Many segments and players are involved with this huge amount of losses in the meat value chain, a large portion of these losses could be avoided and reduced by about 25% through using by-products with the mechanization of design and manufacturing. The production amount of mechanically deboned meat (MDM) is 105,091,000 kg, concluding the major waste (88.33%) of total poultry losses. Ensuring appropriate actions by exploiting the full potential of engaged Iranian associations and institutes is considered to reduce the losses.
New prospective approaches in controlling the insect infestation in stored grains
Ahmad Mir Shabir,Bashir Mir Mudasir,Ahmad Shah Manzoor,Mumtaz Hamdani Afshan,Valiyapeediyekkal Sunooj Kappat,Phimolsiripol Yuthana,Mousavi Khaneghah Amin 한국응용곤충학회 2023 Journal of Asia-Pacific Entomology Vol.26 No.2
After harvest, food grains are kept in storage facilities for longer periods. Grain infestation during storage causes a significant loss in quality and market value. Various chemical methods have been implemented to control insect infestation in stored grains. However, the chemical fumigants for insects have been limited due to the resistance of insects, environmental concerns, and adverse effects on human health. Therefore, there is a need for viable alternatives for insect disinfestation, which can be residue-free and acceptable at the national and international markets. The new techniques used in the grain industry for insect control during storage gave promising results with high mortality. New methods, such as cold plasma, are becoming a safer tool for the disinfestation of stored grains. The new techniques are rapid and can be applied to bulk material without affecting the quality of grains.