As we progress as a society, it’s also important that we improve the quality of our food from its very source. With improvements in agriculture, thanks to the influence of technology, the state of food can now be guaranteed to be in the best condition.
The importance of animal protein in nutrition is very essential especially in the lives of children.
In Kenya, protein in the form of meat and milk was added to the diet of primary school children which improved their performances in school and reduced the occurrence of stunted growth amongst them.
The National Institute of Food and Agriculture (NIFA), which is responsible for over half of the American meat and dairy products, have come up with new ways to study the conditions in which animals are raised so as to not only produce the best living situation for these animals but also provide them with safe and nutritious food.
They also hold seminars to help other farmers and ranchers by keeping them apprised of the latest technology to prevent diseases, provide better animal healthcare, and improve production for them with the use of Internet of Things devices and technology.
This security implication is often addressed by stakeholders and solutions proffered from time to time.
Discussed below are some of the ways technology has impacted livestock production for human consumption:
Ultrasound and DNA: The addition of technology to agricultural practices like livestock production is a major factor in ensuring that we get the best quality out of animals.
The introduction of ultrasound to animals can now be used to monitor the state of baby animals in the womb, and more importantly, check the quality of the meat before it is being sent to the market.
Also, the DNA of various farm animals can now be tested to determine the animals with the best qualities, determine what animals are best for mating and those in need of extra care.
Thereby, increasing the overall quality of the herd and the meat produced in the process.
Food Processing and Transport: Technology has also led to the development of better food processing facilities for livestock instead of heavily relying on forage, hay, and grazing.
The channels for livestock farmers to transport their meat and dairy products to the consumer is now fast-tracked, enabling consumers to get the products fresh for consumption.
Treatment: There are some bacteria present in poultry that go undetected and end up affecting humans severely.
From research, it has been discovered that animal bacteria are responsible for up to as much as 20% of human deaths yearly.
Luckily, animal cells are now being linked with treatment at the farm level to reduce the risk of humans contracting such sickness.
Food and Additives Safety: In the case of processed foods, the latest technologies have led to the abolishment of Allura Red AC.
Red is a dye that is commonly applied to drinks, baked and meat products among others. It is a toxic chemical product that has triggered allergies, cancer, cardiac arrests, and food intolerance.
Allura Red has been replaced with safer compounds such as quinoline yellow and patent blue V.
Other than the addition of azo dyes to processed meats, it is necessary to get rid of pathogens that might be present in the meat product.
The introduction of Atmospheric Cold Plasma which is a non-thermal technology is effective over many microorganisms that may have infiltrated the meat.
ACP maintains the meat quality, texture, and nutritional values, ensuring a long shelf life of such meat products.
Meat Substitutes: There are religious groups and movements that ban the eating of some kinds of animals. These groups of people are constantly in lack of some essential proteins.
Fortunately, there are nutritional companies that have researched and created food substitutes for proteins such as eggs and meat products.
The meat substitutes such as tofu and bean burgers possess the texture of meat and are rich in nutrients and can help save many animals around the world while ensuring that these people enjoy the proteins gotten from animal products.
Many religious practices now approve of meat substitutes which is why meat substitutes are now being used in many restaurants in burgers, bacon, and sausages ensuring that everyone can enjoy the proteinous richness of livestock products.
Author: Chris Jones.