African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 907

Full Length Research Paper

Conceptualization and designing of a beef quality determination framework based on beef supply chain in Tanzania

J. T. Mwashiuya
  • J. T. Mwashiuya
  • Department of Mechanical and Industrial Engineering, College of Engineering and Technology, University of Dar es Salaam, Tanzania.
  • Search for this author on:
  • Google Scholar
G. Mwaluko
  • G. Mwaluko
  • Department of Mechanical and Industrial Engineering, College of Engineering and Technology, University of Dar es Salaam, Tanzania.
  • Search for this author on:
  • Google Scholar
S. V. Manyele
  • S. V. Manyele
  • Department of Chemical and Mining Engineering, College of Engineering and Technology, University of Dar es Salaam, Tanzania.
  • Search for this author on:
  • Google Scholar


  •  Received: 30 July 2020
  •  Accepted: 10 September 2020
  •  Published: 30 November 2020

Abstract

A framework for determining the quality of beef was developed based on the assessment of Beef Supply Chain (BSC) between the slaughter and retail points. In this respect, slaughtering, distribution, retailing and consumer preferences models were developed for assessing the beef processing designed features (BPDFs) across the BSC specifically in Slaughtering Facilities (SFs), Beef Distributing Facilities (BDFs), and Beef Retailing Premises (BRPs) in Dar es Salaam and Mbeya cities. The organized ideas, rules and beliefs to a set known as a framework for determining the quality of beef was one of the outcomes of this study. This study suggests that the claim that beef-quality is a complex phenomenon and cannot be objectively determined is not always correct. Applicability of the designed framework is useful as it avoids mistakes and misunderstanding resulting from the desire to measure the quality of object. The study proposed the development of other frameworks for beef quality determination across other processing units (breeding, grazing, cattle transportation and post retailing activities for its preparation at household levels).

 

Key words: Beef quality determination, slaughtering facilities, beef distribution facilities, beef retailing premises, compliance level.

Abbreviation

NOMENCLATURE

BSC, Beef supply chain; BPDFs, Beef processing designed features; BDFs, Beef distributing facilities; SFs, Slaughtering facilities; BRPs, Beef retailing premises; BTQRs, Beef quality technical requirements; FAO, Food and Agriculture Organization; r, Requirements; x, Requirement variable; n, Number of designed features of a given requirement; X1, Sum of a given variables in two dimension; R, Range; XЄS, A set of all stimulant factors; XЄD, A set of all de-stimulant variables; Max, Maximum; Min, Minimum; z, Normalized beef processing designed feature; ZUM, Zero unitilization method; r × n, a two dimension arrangement of requirements and number of designed features of a given requirement; Q, Synthetic variable; qi, Sum of complied normalized processing designed features; CI, Compliance Index; k, Group classifying parameter; TS, Total score; OV, Overall.

Copyright © 2022 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 14 No. 10
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES