Beef Processing Research Articles

Electrostatic spray cabinet evaluation to verify uniform delivery of chemical and biological solutions to pre-chilled meat animal carcasses (2014)

Shiga toxin-producing Escherichia coli (STEC) are a group of bacteria that cause an estimated 265,000 illnesses, 3,600 hospitalizations, and 30 deaths annually in the United States. STEC are frequently associated with raw or undercooked meat products, prompting the beef industry to develop and apply various antimicrobial intervention technologies during processing operations. The application of chemical antimicrobials to carcasses and fabricated cuts using an electrostatic spray (ESS) system (Figure 1) offers several potential advantages for controlling disease-causing pathogens, including enhanced chemical deposition (coverage) profiles, reduced overspray wastage of foodgrade antimicrobials, and reduced water requirements. The objectives of this study were to (1) calibrate an ESS carcass cabinet installed at the Kansas State University Biosecurity Research Institute, (2) test the chemical deposition profile of the ESS cabinet onto a meat carcass using fluorescent dye, and (3) determine if the ESS could be used to uniformly apply a biological inoculum to a carcass to support pathogen-inoculated validation studies of different chemical intervention technologies to support the needs of the beef processing industry.

Factors influencing the incidence of high rigor temperature in beef carcasses in Australia

Beef carcasses undergoing rapid pH fall while the loin muscle temperature is still high are described as heat-shortened, heat-toughened or ‘high rigor temperature’ carcasses, with subsequent negative effects on quality traits. The aim of the study was to quantify the occurrence of high rigor temperature in beef carcasses across Australia and to identify the causative factors. Data was collected over 4–5 days at each of seven beef processing plants from 1512 beef carcasses. The beef carcasses were from both grass- and grain-fed cattle ranging in days on grain feeding from 0 (grass-fed) to 350 days and the category of cattle ranged from veal to ox and cow. Data collected on the day of slaughter included the duration of electrical inputs at the immobiliser, electrical stimulation and hide puller, longissimus muscle pH and temperature decline, hot carcass weight and P8 fat depth. At grading, ultimate pH, eye muscle area, wetness of the loin surface and colour score were also collected. The temperature at pH 6 was calculated and if it was >35°C, the carcass was defined as ‘high rigor temperature’. Modelling of the data was conducted using GLMM and REML. The occurrence of high rigor temperature across all seven beef processing plants was 74.6% ranging from 56 to 94% between beef processing plants. Increasing days in the feedlot and heavier carcass weights were highly correlated and both caused an increase in the predicted temperature at pH 6 and in the % high rigor temperature (P < 0.05 for both). Longer duration of electrical inputs at the hide puller, fatter grass-fed cattle and fatter male (castrate) carcasses had a higher temperature at pH 6 and higher % high rigor temperature. Modelling showed that if the time to reach pH 6 in the longissimus muscle was 65 v. 105 min, the % high rigor temperature carcasses reduced from 98 to 19% in grain-fed cattle and 93 to 7% in grass-fed cattle. Higher plasma insulin levels at slaughter were associated with a higher temperature at pH 6 (rigor temperature) (P < 0.001). In conclusion, in order to reduce the incidence of high rigor temperature in grain-fed beef carcasses, methods for identifying high rigor temperature carcasses will be required and while some management strategies can be implemented now, others require further research.

Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts

The present study aimed to track possible contamination sources of Salmonella spp. during bovine slaughtering. Three slaughterhouses located in Minas Gerais state, Brazil were selected and 836 samples were obtained by surface swabbing of 209 bovine carcasses at four steps of slaughtering: I) after bleeding (from the hide), II) after skinning, III) after evisceration, and IV) after end washing (performed with cold water). Samples were subjected to Salmonella spp. detection according to ISO 6975, and the suspected isolates were identified by PCR as Salmonella by targeting the ompC gene and performing serotyping. Twenty isolates were confirmed as Salmonella and subjected to XbaI macrorestriction and pulsed-field gel electrophoresis (PFGE). Salmonella spp. was detected in the hides of six animals, during slaughtering after skinning (one carcass), after evisceration (two carcasses), and after end washing (three carcasses). Isolates were serotyped as S. Dublin (n = 7), S. Derby (n = 8), S. Infantis (n = 1), S. Give (n = 1), and S. salamae subsp. salamae (n = 3). PFGE demonstrated identical Salmonella pulse-types from hides and slaughtering steps of skinning and evisceration, as well as from animal hides obtained from distinct slaughterhouses. The obtained data indicate a low prevalence of Salmonella spp. during bovine slaughtering in selected industries from Minas Gerais state, Brazil, but identified possible routes of contamination of pathogenic serotypes.

Impact of Sampling Area and Location on Measurement of Indicator Organisms during Beef Carcass Interventions

The effect of the sponge sample collection site on the recovery of multiple indicator organisms from beef carcass surfaces was evaluated to simplify and validate our previous sampling method for ease of implementation as a general protocol. Sponge samples were collected at three beef processing plants using hot water or acidic antimicrobials as interventions. Two 4,000-cm(2) samples were collected from preevisceration carcasses (n = 248), one from the inside and outside round area (top site) and one from the navel-plate-brisket-foreshank area (bottom site). One-half of the samples (n = 124) were collected before a wash cabinet intervention and the other half after the intervention. The numbers of total aerobic bacteria, Enterobacteriaceae, coliforms, and Escherichia coli were determined for one-half of each individual sponge sample. The other halves of the sponges were combined to represent a top plus bottom 8,000-cm(2) SAMPLE: For the preintervention carcasses, 4,000-cm(2) samples collected from the top or bottom sites of the carcasses were not significantly different (P > 0.05) from each other or from the 8,000-cm(2) combined sample in recovery of the indicator organisms. Significant reductions of indicator organisms were observed in all three types of sponge samples after intervention; however, samples collected from the bottom site recovered less organisms (P < 0.05) compared with samples of the other types. These results suggested that samples collected from either the top or the bottom site of the carcasses with this method are suitable for monitoring indicator organisms as long as the same sampling site is consistently used.

Characterization of Escherichia coli O157:H7 Strains from Contaminated Raw Beef Trim during “High Event Periods”

The development and implementation of effective antimicrobial interventions by the beef processing industry in the United States have dramatically reduced the incidence of beef trim contamination by Escherichia coli O157:H7. However, individual processing plants still experience sporadic peaks in contamination rates where multiple E. coli O157:H7-positive lots are clustered in a short time frame. These peaks have been referred to as "high event periods" (HEP) of contamination. The results reported here detail the characterization of E. coli O157:H7 isolates from 21 HEP across multiple companies and processing plants to gain insight regarding the mechanisms causing these incidents. Strain genotypes were determined by pulsed-field gel electrophoresis, and isolates were investigated for characteristics linking them to human illness. Through these analyses, it was determined that individual HEP show little to no diversity in strain genotypes. Hence, each HEP has one strain type that makes up most, if not all, of the contamination. This is shown to differ from the genotypic diversity of E. coli O157:H7 found on the hides of cattle entering processing plants. In addition, it was found that a large proportion (81%) of HEP are caused by strain types associated with human illness. These results pose a potential challenge to the current model for finished product contamination during beef processing.

Proteins degradation value in cured meat product made from M. Cutaneous-omo brachialis muscle of bovine

We analyzed differences in some physicochemical parameters of proteins in shoulder rose (M. Cutaneous-omo brachialis) muscle as a result of beef processing to produce pastirma. Samples from processed muscles showed significantly increased concentrations of extracted proteins, especially of H2O P-ex and Guba-Straub–adenosine triphosphate solution (P < 0.01), as a result of the salting–curing process. The salt-curing process was likely to have an important effect on the extractability of muscle proteins such as myosin heavy chain (MHC) and water-soluble proteins, possibly as a result of releasing some proteins from each other and cleaving the structures between certain proteins. The fluorescence intensities of processed samples were higher than those of the control samples at all guanidine hydrochloride concentrations. The hydrophobicity also increased on account of new compounds that were created during the pastirma-making process. Since the process of making pastirma lasts about 4 weeks (drying), the metmyoglobin content was greatly increased in pastirma samples compared with the unprocessed samples (by as much as 57 %). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis results conceived that during processing of pastirma products, MHC and other muscle proteins degraded into polypeptides with smaller molecular weight lower than 15-kDa. The results of this study demonstrated that meat processing promoted the enzymatic digestion of some proteins, and the differences in composition between the control and pastirma samples were thus likely to be owing to protein degradation. The traditional pastirma-making process hence has no negative impact on the structure of the muscle and produces a firmer-textured.

Cattle production systems: Ecology of existing and emerging Escherichia coli types related to foodborne illness.

Shiga toxin-producing Escherichia coli (STEC), particularly STEC O157, cause rare but potentially serious human infections. Infection with STEC occurs by fecal-oral transmission, most commonly through food. Cattle are the most important reservoir for human STEC exposure, and efforts to control the flow of STEC through beef processing have reduced rates of human illness. However, further reduction in human incidence of STEC may require control of the pathogen in cattle populations. The ecology of STEC in cattle production systems is complex and explained by factors that favor (a) colonization in the gut, (b) survival in the environment, and (c) ingestion by another cattle host. Although nature creates seasonal environmental conditions that do not favor STEC transmission in cattle, human efforts to control STEC by environmental manipulation have not succeeded. Vaccines and direct-fed microbial products have reduced the carriage of STEC by cattle, and other interventions are under investigation.

Prevalence and profile of Salmonella from samples along the production line in Chinese beef processing plants

This work investigated the prevalence of Salmonella, the serotypes and antibiotic resistance of the isolated strains from four beef processing plants of China. The prevalence of Salmonella in hide (n = 70), feces (n = 70), pre-evisceration carcass (n = 70), post-evisceration carcass (n = 70), post-washing carcass (n = 70), chilled carcass (n = 80), and raw meat (n = 80) samples was 20.0%, 18.6%, 1.4%, 1.4%, 2.9%, 1.3%, and 1.3%, respectively. Among the four plants, there were significant differences in the prevalence of Salmonella on hides and in feces. During the processing, Salmonella was significantly reduced after hide removal. Seven serotypes of Salmonella were identified among the eighty-three isolates. Salmonella Agona was the dominant serotype (p < 0.05, 53.0%), followed by Salmonella Senftenberg (16.9%), Salmonella Meleagridis (10.8%), and Salmonella Derby (9.6%). None of the isolated strains were found to be resistant to sixteen commonly used antimicrobial agents. The results of this study indicate that Salmonella contamination is common in samples along the production line, with S. Agona as dominant serotype. Specific measures should be taken to prevent and/or treat Salmonella contamination in corresponding products in Chinese beef processing plants. Furthermore, the current research might provide baseline information of Salmonella prevalence profile in Chinese beef processing plant, which could be used for the future study.

Dietary PUFA Intervention Affects Fatty Acid- and Micronutrient Profiles of Beef and Related Beef Products.

The study investigated the dietary impact of 18:3n-3 vs. 18:2n-6 on fatty acid- and micronutrient concentration of beef muscle and the extent of diet- and processing-induced changes of lipid- and micronutrient concentrations of beef products made thereof (German Corned beef (GCB), tea sausage spread (TSS), scalded sausage (SS)). Beef and beef products were obtained from German Holstein bulls which either received a control diet consisting of maize silage and concentrate with soybean meal (41%), or an experimental diet of grass silage and concentrate plus rapeseed cake (12%) and linseed oil (3%). The study revealed that upon an 18:3n-3 vs. 18:2n-6 intervention the amounts of 18:3n-3, EPA and Σn-3 LC-PUFA were significantly increased by 2.6, 2.3 and 1.7 fold, respectively. Experimental diet significantly increased β-carotene contents, and the γ-tocopherol contents were decreased. During beef processing, n-3 PUFA from beef were found to be product-specifically transferred into the corresponding beef products. 18:3n-3 and Σn-3 LC-PUFA contents were found to be 1.4 and 1.5 times higher in GCB from grass silage- than maize silage-fed bulls. The trace element contents in GCB (iron, copper, zinc, selenium) were not affected by the diet; however γ-tocopherol contents were decreased by experimental diet. In conclusion, dietary n-3 PUFA were completely transferred into beef products unaffected by beef processing conditions.

Linking supply chain practices to competitive advantage

PurposeThe purpose of this paper is to present an integrated modelling framework that links management action to supply chain processes and then to competitive advantage.Design/methodology/approachUsing survey responses about supply chain management in the Australian beef processing industry, regression analysis was used to develop a model simultaneously explaining the links from management action to supply chain processes and on to competitive advantage.FindingsA relatively simple regression model was established that should be widely applicable in agri‐food processing industries. In the context of our example industry, the results suggest that there is a strong link from some supply chain practices to competitive advantage, with trust and information quality being important drivers of the process.Research limitations/implicationsBeing based on a survey approach, a limitation is that that the results show managers' perceived influences on supply chain performance, not the influences observed by the researchers.Practical implicationsThe regression method provides an easy way of summarising the links between supply chain practices and competitive advantage. This method may be generally applicable across agri‐food industries, particularly those with many small and medium‐size food enterprises.Originality/valueThis research provides a new method of integrating various aspects of supply chain management and competitive advantage. The method has the great advantage of parsimony.

Presence of Shiga Toxin–ProducingEscherichia coliO-Groups in Small and Very-Small Beef-Processing Plants and Resulting Ground Beef Detected by a Multiplex Polymerase Chain Reaction Assay

Shiga toxin-producing Escherichia coli (STEC) are associated with foodborne illnesses, including hemolytic uremic syndrome in humans. Cattle and consequently, beef products are considered a major source of STEC. E. coli O157:H7 has been regulated as an adulterant in ground beef since 1996. The United States Department of Agriculture Food Safety and Inspection Service began regulating six additional STEC (O145, O121, O111, O103, O45, and O26) as adulterants in beef trim and raw ground beef in June 2012. Little is known about the presence of STEC in small and very-small beef-processing plants. Therefore, we propose to determine whether small and very-small beef-processing plants are a potential source of non-O157:H7 STEC. Environmental swabs, carcass swabs, hide swabs, and ground beef from eight small and very-small beef-processing plants were obtained from October 2010 to December 2011. A multiplex polymerase chain reaction assay was used to determine the presence of STEC O-groups: O157, O145, O121, O113, O111, O103, O45, and O26 in the samples. Results demonstrated that 56.6% (154/272) of the environmental samples, 35.0% (71/203) of the carcass samples, 85.2% (23/27) of the hide samples, and 17.0% (20/118) of the ground beef samples tested positive for one or more of the serogroups. However, only 7.4% (20/272) of the environmental samples, 4.4% (9/203) of the carcass samples, and 0% (0/118) ground beef samples tested positive for both the serogroup and Shiga toxin genes. Based on this survey, small and very-small beef processors may be a source of non-O157:H7 STEC. The information from this study may be of interest to regulatory officials, researchers, public health personnel, and the beef industry that are interested in the presence of these pathogens in the beef supply.

Evaluation of management techniques to conserve water in a mechanical head wash blood removal system

This research objectively evaluated methods to conserve water in a mechanical beef head wash system. Digital images of pre-wash and post-wash beef heads were analyzed to quantify the percentage change in red saturation of the image, which was used as an objective measure of cleanliness. Three types of nozzles (fan, three-hole, venturi) and three water pressures (344, 516, 689kPa) were evaluated in a two-way treatment structure. An interaction (P=0.07) was observed between water pressure and nozzle type; the change in red saturation increased as pressure decreased for fan and three-hole nozzles which contrasted with venturi nozzles. The fan nozzle×516kPa pressure treatment used 25L of water per head washed and was used to evaluate the effect of three water temperatures (15, 38, 57°C). Water temperature did not impact (P=0.21) change in red saturation. Reducing water wastage and minimizing the use of heated water could have positive economic benefits to the beef processor.

Microbial pathogen control in the beef chain: Recent research advances

Within a recent EU research project (“ProSafeBeef”), research on foodborne pathogens in the beef chain was conducted by using a longitudinally integrated (fork-to-farm) approach. There is not any “single intervention-single chain point” combination by which the pathogens would be reliably and entirely eliminated from the chain resulting in total prevention of pathogens in beef and products thereof at the consumption time. Rather, a range of control interventions have to be applied at multiple points of the chain, so to achieve an acceptable, ultimate risk reduction. Various novel interventions were developed and evaluated during the project, and are briefly summarized in this paper. They include on-farm measures, risk categorisation of cattle presented for slaughter, hygiene-based measures and antimicrobial treatments applied on hides and/or carcasses during cattle slaughter, those applied during beef processing–storage–distribution, use of Time Temperature Integrator-based indicators of safety, and effective sanitation of surfaces.

Competências essenciais presentes em frigorificos brasileiros exportadores para a Europa: um estudo multicaso

Uma competência pode ser considerada essencial quando é fonte de vantagem competitiva para a empresa que a possui, sendo vista como recurso essencial para que a empresa possa prover produtos/ serviços diferenciados em relação a mercados e clientes. Este trabalho parte da aceitação do fato de que as competências essenciais existentes nos frigoríficos brasileiros afetam em diferentes níveis a sua capacidade de exportação para a União Europeia. Diante disso, o objetivo deste artigo é apresentar as competências essenciais presentes nos frigoríficos brasileiros exportadores de carne in natura para Europa, classificando-as em sustentáveis e temporárias. Com os resultados obtidos espera-se auxiliar os gestores de frigoríficos a desenvolverem essas competências, aumentando assim sua competitividade no mercado externo. A metodologia utilizada foi um Estudo Multicaso com a finalidade de identificar e estruturar essas competências a partir do que ocorre nas organizações pesquisadas. Os resultados apontam a existência de 19 competências essenciais que suportam as exportações de carne bovina destes frigoríficos para a União Européia. Vale destacar que nas empresas em questão são as competências baseadas em recursos intangíveis, como conhecimento do mercado, tradição e reputação, que alavancam essas exportações.

Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing

In the current study, we examined the effects of beef processing to produce pastirma on the physicochemical properties of proteins in M. semimembranosus (SEM) muscle. Protein concentrations significantly increased in pastirma muscles (P<0.01), as a result of the salting and curing process. The surface hydrophobicity values of processed samples were higher than those without processing at all guanidine-HCl concentrations, suggesting hydrophobicity increased, which may attribute to the new generated peptides during the traditional pastirma-making process. The metmyoglobin content greatly increased (by as much as 89%) in pastirma samples compared with the unprocessed samples. The images of histology also demonstrate that the pastirma processing had no negative impact on the structure of the muscle. The results from this study suggest that the traditional pastirma-making process catalyzed the enzymatic digestion of muscle proteins, and the differences in some physicochemical parameters between the control and pastirma samples were thus likely to be contributable to protein digestion. Thus, the traditional pastirma-making process results in the degradation of many proteins into peptides, which might then be obtainable as functional components to treat human diet- and lifestyle-related diseases such as hypertension, hyperglycemia syndromes or to be used as nutraceuticals.

HUMAN CAPITAL AND SURVIVAL OF SMALL SCALE FOOD PROCESSING FIRMS UNDER ECONOMIC CRISIS IN CENTRAL JAVA INDONESIA

This study objective was investigate the determine factors of the survival of small food processing firm during the economic crisis. As much 102 small firm wirh traditional of beef processing and preservation which producing Jerked beef and Beef Floss located in Central Java Indobneseia were choised as sample. Primary and secondari data collected in 2009 when global economic crissis hit Indonesia, and the datas analyzed using path analysis. This study concluded that ; (a) human capital (spesific human capital) namely motivation start ups and industry experience in the same field have positively effects on entreprepreneur’s competencies, adaptation strategy, and the survival of firms. However, the contribution effect of motivation tend to be larger than industry experience; (b) Entrepreneur’s competencies have a positive effect on the adaptation strategy and the survival of firms. Hoewver, contribution effect of entrepreneurial competency tend to be larger than managerial competency; and (c) adaptation strategy has positively effect on the survival of firms; and (d) human capital have affects on the survival of firms through entreprenerur’s competencies (entreprepreneurial and Managerial Competencies) and adaptation strategy . A better understanding of this finding will benefit implication for future research in the survival of small food processing firms under economic resession aspects, and also it will benefit implication for policymaker in supporting improved competitiveness of the small food processing firms and improving human capital for the indonesia SMEs entrepreneurs

Detection of Escherichia coli O157:H7 and Salmonella enterica in air and droplets at three U.S. commercial beef processing plants.

Bacteria are known to be present in the air at beef processing plants, but published data regarding the prevalences of airborne Escherichia coli O157:H7 and Salmonella enterica are very limited. To determine if airborne pathogens were present in beef processing facilities, we placed sedimentation sponges at various locations in three commercial beef plants that processed cattle from slaughter through fabrication. For the 291 slaughter area air samples, E. coli O157:H7 was isolated from 15.8% and S. enterica from 16.5%. Of the 113 evisceration area air samples, E. coli O157:H7 was isolated from only one sample and S. enterica was not isolated from any sample. Pathogens were not isolated from any of the 87 air samples from fabrication areas. Pathogen prevalences, aerobic plate counts, and Enterobacteriaceae counts were highest for air samples obtained from locations near hide removal operations. The process of hide removal disperses liquid droplets, which may contact neighboring carcasses. Samples were obtained both from hide removal locations that were close enough to hide pullers to be contacted by droplets and from locations that were not contacted by droplets. Higher pathogen prevalences, aerobic plate counts, and Enterobacteriaceae counts were observed at locations with samples contacted by the hide removal droplets. We conclude that the hide removal processes likely introduce pathogens into the air via a dispersion of liquid droplets and that these droplets may be an underappreciated source of hide-to-carcass contamination.

Enfermidade e morte: os escravos na cidade de Pelotas, 1870-1880

The article analyzes diseases presented by slaves hospitalized at Santa Casa de Misericórdia in Pelotas. The focus is on the workers at 'charqueadas' (processing plants for dried meat), whose harsh and rigid work regimen had serious health consequences. Although we can find many descriptions of beef processing at 'charqueadas', we find less evidence of concerns about how slave labor was employed at these plants. By analyzing the period from 1870 to 1880, based on hospital records, travelers' observations, and newspaper reports, the article intends to contribute towards a better understanding of the health conditions of captives in the southern part of the state of Rio Grande do Sul.

Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes1

This study quantified relationships between USDA instrument marbling measurements and LM sensory attributes (tenderness, flavor, juiciness), and shear force. Heifer (n = 390) and steer (n = 328) carcasses (all A-maturity) were selected at 4 beef processing plants in Colorado, Kansas, Nebraska, and Texas to represent 7 marbling degrees: traces (TR), slight (SL), small (SM), modest (MT), moderate (MD), slightly abundant (SA), and moderately abundant (MA). Classification into marbling groups was based on marbling scores determined using USDA-approved VBG 2000 grading systems. Strip loin steaks were obtained from both sides of each carcass and aged for 14 d. One steak was used to obtain Warner-Bratzler shear force (WBSF) and slice shear force (SSF) measurements. The other steak was evaluated by a trained sensory panel for juiciness, tenderness, intensity of flavors characterized as meaty/brothy, buttery/beef fat, bloody/serumy, livery/organy, and grassy; and overall sensory experience (negative or positive). Instrument marbling score explained 45%, 40%, 32%, 71%, and 61% of the observed variation in panel ratings for juiciness, tenderness, meaty/brothy flavor intensity, buttery/beef fat flavor intensity, and overall sensory experience, respectively. Increased degree of marbling resulted in steaks having greater (P < 0.001) juiciness (MA > SA > MD > MT > SM > SL = TR), meaty/brothy flavor (MA = SA > MD = MT > SM > SL > TR), and buttery/beef fat flavor (MA > SA > MD > MT > SM > SL > TR). Steak tenderness also increased (P < 0.001) as marbling degree increased; however, tenderness differences among marbling degrees differed for steers (MA = SA > MD = MT > SM > SL = TR) and heifers (MA = SA > MD > MT > SM > SL > TR). Steaks produced by steers had lower (P < 0.05) WBSF and SSF values, and were rated as more tender by sensory panelists than steaks produced by heifers, but the effect of sex on panel tenderness was significant only among steaks with TR marbling. Results of this study showed that instrument-based classification of beef carcasses, according to differences in marbling, effectively identified subsequent differences in strip loin steak sensory performance. Nearly all (98 to 99%) steaks with MA or SA marbling, and most (between 80% and 90%) steaks with MD and MT marbling, received positive ratings for overall sensory experience. In comparison, 62% of SM steaks, 29% of SL steaks, and 15% of TR steaks received positive sensory experience ratings.

A political ecology of beef in colonial Tanzania and the global periphery, 1864–1961

British colonial policy makers in East Africa from the 1930s to about 1960 drew on a model of pastoral industrialization that had its origins in the Chaco savannas of Paraguay earlier in the century. Based on the political ecology of a particular sector of beef processing – meat extract and corned beef – most famously represented by Liebig's Extract of Meat Company (Lemco), it was hoped that this company's ability to consume tens of thousands of marginal ‘scrub’ or ‘famine’ cattle as the raw material for its products would ease pressures on African land that contributed to desertification and soil erosion. Following World War II, colonial policy experts, especially veterinarians, enticed Lemco to Tanganyika in advance of a planned destocking campaign designed to develop cattle, cattle owners, and pastures along modern ranching lines, in large part owing to perceptions of a world meat shortage. The failure to modernize the cattle environment in the late colonial period and beyond stemmed largely from Lemco's structural reliance on unimproved cattle that were most suited to arid grasslands of global peripheries.