Awareness Campaign on Meat Hygiene

AH & Vety Department leh Dawrpui Branch YMA tang dun chuan 23rd June 2010 10:00 AM khan Dawrpui School Hall-ah “Awareness Campaign on Meat Hygiene’’ an nei a, veng chhung NGO aiawh hrang hrang atangin mi 43 zetin he hun hi an hmanpui a ni. Vety Dept lam atang hian Dr Engkunga, MV Sc. chu Team Leader a ni a, Resource person atan Dr Lalrotluanga Sailo, Dr Lalfamkima leh Dr Lalrinawma Khiangte te an lo kal a ni. Vety Dept chuan Aizawl khawpui hmun 10-ah Sathianghlim zawrhna dawr siam a tum a, he Campaign, “Meat Hygiene” in a tum ber chu Sathianghlim leh Hrisel mitin tana buatsaih a ni. Zirhona-a an sawi tlangpui i han thlir teh ang.

Meat composition :
Sa kan tihah hian Water-75%, Protein-19%, Fats-2.5%, Carbohydrates-1.2%, Non-protein Nitrogen-1.65%, Minerals-0.65%, Vitamins-0% te a tel.
Sa ei thatnate :
Thlai lam ai mahin sa hian protein a ngah a, mihring taksain a siam chhuah theih loh ‘chi’ essential amino acids an tih pawh a awm kim a ni. Sa thau hian taksa a tilum a, pum a ti ruak har bawk a, chakna pawh a pe hnem a ni. Sa hian VitaminB complex a pai tam hle. Taksa hnathawh (metabolism) pawh nasa takin a thanpui a ni. Sa hi a tuiin, chaw ei te pawh a tih tui phah thin.
India rama sa kan tharchhuah :
India ram hi khawvelah Sa thar chhuak hnem 8- na a ni a, chu chu khawvel sa thar chhuah zawng zawng za zela 2(2%) chauh a ni. India ramin kum khata thar chhuah zat chu 6.04 Million Tonnes a ni. A thar chhuah zawng zawng zinga 63% hi Kel, Beram leh Bawngsa a ni a,37% hi Ar leh Vawksa atangin a ni. 5) Nitina mipakhat sa ei dan chu 14g chauh a ni, chutih lai chuan ICMR recommendation chu 34g/h/day a ni.(source:FAO 2004)
Mizorama sa kan tharchhuah :
Mizorama kan sa talhte an rih dan tlangpui chu hetiang hi a ni : Bawng - 115 kg, Lawi -133 kg, Sial -134 kg, Arsa - 2.7 kg, Vawk - 95 kg, Kel - 9 kg. a ni.
Sa thar chhuahte hi a tam dan indawtin :
Vawksa : 63%(7894 tonne)
Bawngsa : 18%(2201 tonne)
Arsa : 18%(2236 tonne)
Kelsa : 78 tonne
Lawisa : 39 tonne
Sial : 39 tonne
Mizorama chhunga kum khata sa talh zat 12480 tonnes a ni a, nitina sa kan talh/eiral dan chu : Ar - 2266 nos, Vawk - 226, Kel - 23, Bawng - 52 a ni a, Lawi leh Sial te chu nitin 1 aia tlem talh ang a ni.
Ran atanga mihringin natna/hri kan kai theih te (Zoonosis) :
1) Bacterial Zoonosis:Leptospirosis, Tuberculosis, Antrax etc. 2) Viral Zoonosis:FMD, BVD etc.
3) Parasitic Xoonosis:H.Cyst, Cysticercosis etc.te an ni.

Sa thianghlim kan neih theina tura tulte :
Sa talhna hmun, hmanrua leh a vel chu fai taka enkawl tur a ni. Sa talh turte kan phurh naah pawh fimkhur leh thianghlim taka enkawl bawk tur a ni a, an hah lutuk laia talh chuan a sa a mawi loin a tui loh phah thei bawk a ni. Meat Inspector ten ran talh tur chu talh a nih hmain a hrisel leh hrisel loh an en hmasa (Ante-mortem examination) tur a ni. Ran talh a nih tawh hnuah pawh Meat Inspector te’n ran talh chu a sa a hrisel leh hrisel loh (Post-Mortem Examination) an en leh vek tur a ni. Sa hrisel lo chu an paih(condemned) tur a ni a, a hriselte chauh chu zawrh tura buatsaih tur a ni. Satalhtute (butcher) pawh mi hrisel tha tak an ni bawk tur a ni.
Sa vawn that dan (preservation)
Sa hi a hnuai tarlan ang hian dahthat theih an ni :-
1) Sa rep (smoking)
2) Tawihthei lova siam(curing) : Chi, chini, nitrates.
3) Ni sa-a pho (sunlight)
4) Dah vawh (chilling) : 4+/-1 C-ah hian i 3atanga ni 7 inkar chhung a lo berah pawh a dahthat theih a ni.
5) Dah vawh (freezing) : 18 to -25 C- ah thla 6 atanga kum 1 a dah that theih a ni.