Effective Strategies to Improve the Quality of Meat


  • Qammar Shabbir Rana National Defense University Islamabad
  • Hafiz Haroon Ahmad Department of Space Science University of Punjab Lahore
  • Abdul Baqi Government Boys Postgraduate College, Sariab Road Quetta
  • Raja Rizwan Javed National Defense University Islamabad


Meat Production, Preservation, Sustainable Development


This review looks at the research on the impact of biotics on animal development, immunity, and productivity to address the expanding use of biotics in animal agriculture. Biotics have been shown to have some positive effects when administered to farm animals, including increased productivity, decreased mortality, and higher-quality end products. Although the precise mechanisms by which biotics produce their beneficial effects remain unclear, it is widely held that they do so by altering the composition of the microbiota in the digestive tract. Biotics have been shown to improve sensory qualities and decrease pathogenic and spoilage microorganisms in both fresh and fermented meat products. Biotics have been shown to have some positive effects, but there is a wide range in how well they work to enhance animal performance and final product quality. Factors that dictate such variability are dependent on the probiotic strain being utilized and its stability during storage and administration/inoculation, frequency and dosage, nutritional and health status as well as the age of the host animal. To find the most useful probiotic strains for a given application, as well as the optimal dose, administration time, delivery method, and mechanism of action for each strain/host, more investigation is needed.


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How to Cite

Qammar Shabbir Rana, Hafiz Haroon Ahmad, Abdul Baqi, & Raja Rizwan Javed. (2022). Effective Strategies to Improve the Quality of Meat . International Journal of Agriculture and Sustainable Development, 4(3), 85–90. Retrieved from https://journal.50sea.com/index.php/IJASD/article/view/463




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