WHY CAN'T LOCAL BEEF COMPETE WITH THE IMPORTED BEEF?

 

WHY CAN'T LOCAL BEEF COMPETE WITH THE IMPORTED BEEF?

 

It has often happened in our country; many strangers prefer to buy imported beef and those sold in supermarkets compared to beef sold in the local market.

 

Based on information obtained from several foreigners that, “we don't want to buy meat that is sold in the local market because it is NOT HYGIENIC, THE CUTTING WAY IS NOT CORRECT, THE MEAT CUTTING IS NOT CORRECT, SOMETIMES MIXED WITH MEAT FROM OTHER ANIMALS AND DOES NOT MEET THE FRESH MEAT STANDARDS.

Judging from the problems above, it can be concluded that if we do not change the way of slaughtering animals and do not pay attention to health problems, then in the future our local products will not be able to compete with existing imported products whose volume is currently very high.

 

Here will also be some information on how to properly slaughter beef in order to invite foreigners to buy local meat from us.

 

How to Slaughter a Cattle

Often people do not care about the method or technique of how to properly slaughter a cattle, but in fact this method is very influential on the rigormortis process of meat. Rigormortis is a physical cluster at the time of death which often occurs periodically up to 24 hours after the animal dies.

 

Judging from the picture above, we can categorize meat from parts of the cow's body such as: neck, breast, nape, ribs, short plate, short loin, tender loin, sirloin, buttocks, round, hips, and calves.

 

 

Beef imported into Timor-Leste is in both frozen and fresh conditions. Actually, both go through the cooling process, but it can be said that there is a difference between the two.

 

Fresh meat (chilled beef) oxygen is removed; therefore, protein can still develop because there are enzymes in it.

Frozen meat (frozen beef) will turn off the enzymes in the meat and cause the protein cannot grow.

 

However, the quality and taste of fresh (non-imported) beef is still better if we control all preparations until the slaughter techniques and cuts of meat meet internationally approved standards.

 

 

 

 

 

 

 

 

Writer:

Inacio Fernandes Quintao, L. Agp

 

 

LinkedIn: Inacio Fernandes Quintao

Twitter: @Ferquin_Acio

Youtube: Acio Ferquin

 

 

TANSÁ NA’AN LOKAL LABELE KOMPETE HO NA’AN NEBE IMPORTADU?

 

TANSÁ NA’AN LOKAL LABELE KOMPETE HO NA’AN NEBE IMPORTADU?

Dala barak ona akontese iha ita nia rai, ema estranjeiru barak maka prefere liu atu sosa na’an importa nebe fa’an iha supermerkadu sira kompara ho merkadu lokal.

Tuir informasaun nebe hakerek nain hetan husi ema estranjeiru balun katak, “ami lakohi sosa na’an nebe fa’an iha merkadu lokal no lurón tanba la IJÍENIKU, MÉTODU OHO ANIMAL LA PRÓPRIU, MÉTODU KOA NA’AN LA PRÓPRIU, KAHUR HO NA’AN HUSI ANIMAL SELUK no LA ATINJI ESTANDARTE KUALIDADE NA’AN FRESKU NEBE DIAK.

Hare husi assuntu iha leten, ita bele ona foti konkluzaun katak se ita la halo mudansa ba ita nia métodu oho animal no la tau atensaun másimu ba assuntu ijíeniku maka ba futuru ita nia produtu lokal sei labele kompete ho produtu importasaun nebe agora dadauk ninia volume importasaun sei ás tebes.

Iha ne’e mos iha informasaun balun kona-ba oinsá oho no ko’a na’an karau nebe diak atu bele atrai mos ema estranjeiru sira hodi bele sosa ita nia na’an lokal.

Prosesu Oho Karau

Dala barak ema la tau importansia ba métodu ka tékniku oinsa oho karau ho diak, maibe tuir lolos métodu sira ne’e afeta tebes ba prosesu rigormórtika na’an ninian. Rigormórtika hanesan sinais fíziku mate nian, nebe ridijesaun akontese periódikamente to’o oras 24 hafoin animal mate.

Prosesu rigormórtika ne’e afeta tebes ba na’an nia sabór no mos na’an nia mamar ka tós wainhira ema konsumu.

Hare husi imajen iha leten ita bele kategoriza ona na’an husi parte isin animal nian maka hanesan: neck, breast, chuck, rib, short plate, short loin, tender loin, sirloin, rump, round, flank no shank.

Na’an karau nebe importa mai iha Timor-Leste iha kondisaun rua, maka fatuk no fresku. Tuir lolos rua ne’e liu hotu husi prosesu refrijeradu, maibe klaru katak iha diferente.

Na’an fresku (chilled beef) ne’e ema hasai tiha oksijéniu, tanba ne’e proteina sei bele eksperimenta kresimentu tanba iha énzima iha laran.

Na’an fatuk (frozen beef) sei hamate énzima iha laran no bele kauza proteina labele ona esperimenta kresimentu.

Maske nune’e na’an fresku nebe mai ho identidade lokal (laos importa

) ninia kualidade no sabór sei diak liu wainhira ita halo preparasaun to’o oho no koa ho estandarte nebe mundu internasional valoriza ona.

Hakerek Nain:

Inacio Fernandes Quintao, L. Agp

LinkedIn: Inacio Fernandes Quintao

Twitter: @Ferquin_Acio

Youtube: Acio Ferquin