Review Article
Perception of Stakeholders for Meat Qualities among Value Chain Actors in Ethiopia
Table 1
Summary of some stakeholder perceptions on meat quality determinants as measured by severity.
| Producers | Traders | Abattoir men | Butchers | Consumers |
| Feed resource | Beating | Stay in Lairiage | Health | Health | Health service | Feed resource | Breeding | Agroecology | Age of cattle | Breeds | Agroecology | Bleeding | Seasons | Seasons | Technologies | Age | Carcass handling | Age | Conformation | Fattening place | Breeds | Trekking/transport | Body condition | Cooking | Credit service | Transportation | Age | Stay in Lairage | Sex | Market | Sex | Loading and unloading | Sex | Cattle origin | Water supply | Meat cuts | Methods of stunning | Transport | Breeds | Cooking | Agroecology | Cooking | | Carcass transportation | | Slaughtering | |
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