A Study on the Evaluation of Physical Facilities (Infrastructures) and Processing Operational Units of Major Slaughterhouses and Meat Retail Shops in Jammu Districts of Jammu and Kashmir

Rayees Ahmed Bafanda, S. A. Khandi and Farzana Choudhary

Asian Journal of Agricultural Extension, Economics & Sociology, 2017, vol. 18, issue 2

Abstract: The present study was conducted in Jammu district of Jammu and Kashmir State to study the evaluation of physical facilities (infrastructures) and processing operational units of major slaughterhouses and meat retail shops in Jammu districts of Jammu and Kashmir. Three Major slaughter houses of Jammu district situated at Nagrota, Old Rehari and Gujjar Nagar were selected for the study. After preparing the comprehensive list of meat markets operating in Jammu district, three meat markets were selected, and from each selected meat market ten retail meat shops were randomly chosen. Thus, a total of three Major slaughter houses and thirty meat retail shops were selected for the study. Data were collected through interview schedule as well as through observations. The data were coded, classified, tabulated and analyzed using the software; Statistical Package for the Social Science (SPSS 16.0). The presentations of data were done to give pertinent, valid and reliable answer to the specific objectives. Frequencies, percentage and mean were worked out for meaningful interpretation. All the slaughter houses located in urban areas were lacking important infrastructure which are necessary for hygienic meat production. Slaughter halls of different size were available inside slaughter houses but none of them were divided into different sections for hygienic meat production. Moreover, the existing buildings were also in poor condition. Inspection for hygienic maintaince of buildings, facilities and processing of carcasses was not made. No sanitary facilities were present in the slaughter houses. Primitive instruments were used which reduced their working efficiency. Meat retail shops lack many important facilities, which are necessary for maintaining the quality of meat. The cleaning practice was not very effective and there was no system for disposal of slaughter waste in both slaughterhouses and meat retail shops.

Keywords: Livestock; Production/Industries (search for similar items in EconPapers)
Date: 2017
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