Eco-efficiency manual for meat processing
Project code: PISP.014This manual explores opportunites to employ eco-efficient practices in the meat industry. Eco-efficiency is a concept being adopted by industries world-wide as a means of improving environmental performance and reducing costs. Its objectives are the more efficient use of resources and the reduction of waste, with twofold benefits of reduced environmental burdens and reduced costs for resources (water, energy, materials) and waste management.
Traditionally, many industries have relied on end-of-pipe solutions to deal with environmental problems. In contrast, eco-efficiency focuses on reducing or eliminating environmental problems at the source by examining the cause of the problem and coming up with ways to avoid, reduce, reuse or recycle wastes and to use resources more efficiently.
There are many reasons for adopting eco-efficiency. Financial savings are generally the most attractive, but many companies have elected to adopt eco-efficiency for other reasons - stricter environmental standards, greater community expectations, improved image with customers, the expectation of increasing costs for water, energy and waste disposal, or the longer term stability and competitiveness of their business.
This manual has been developed to assist meat processors to adopt a more eco-efficient approach to their operations by providing information on how to take the first steps towards eco-efficiency and details of practical eco-efficiency opportunities specific to meat processors.
The manual covers red meat processing (beef, veal, mutton and lamb). Some reference is also made to pig processing, recognising the fact that many plants process multiple species including pigs. Beef processing has a stronger representation due to its dominance in the Australian meat processing sector. processors of other species (including goat, kangaroo, and horse etc.) should still find this manual of considerable use.
Since the early 1990's numerours publications containing aspects of information about eco-efficiency have been the source of much of the information in this manual. The manual represents a consolidation and update of this information relating to eco-effcicency from these earlier publications, supported with practical case studies and cost-benefit information.
Definition of a typical meat plant
Throughout this manual reference is made to a 'typical meat plant', for the purposes of describing resource use and waste generation at meat plants, and for estimating the savings possible from the eco-efficicency opportunities presented in this manual.
A 'typical meat plant' is defined as a plant processing the equivalent of 150 tonnes of Hot Standar Carcase Weight (HSCW) per day, which is equivalent to 625 head of cattle per day, based on a conversion rate of 240kg/head. Production is assumed to take place 5 days per week, 250 days per year, and boning and rendering takes place.
The manual comprises of 7 modules, or is available for download in a full version including full bibliography.
This module covers the profile of meat processing, environmental challenges and opportunities, indicators and financial savings from eco-efficiency.
Water is a very important input for meat processing. The need to maintain strict food safety standards means that it is used in considerable quantities for the wahing of livestock and products and the cleaning and sanitising of plant and equipment.
This module covers water use, reduction, reuse and alternative sources of water.
Energy is an important input for meat processing. The perishable nature of meat products means that they need to be chilled or frozen or cooked in order to preserve them. This involves the use of electricity for refrigeration and heat for cooking (at plants that process by-products). the need to maintain strict food hygiene standards also necessitates the use of hot water for sterilisation of plant and equipment.
This module covers energy use, reduction, and alternative sources. Reducing demand for steam, efficient steam raising and heat recovery are also addressed.
Livestock utilisation and product yield is a very important aspect of eco-efficiency. Materials (meat tissue, blood fat, manure etc.0 can be lost from the process, generally ending up in the wastewater stream. These losses represent a waste of resources that could otherwise be recovered as products or co-products. they also contribute to the pollutant load of the wastewater stream, resulting in increased treatment and disposal costs.
This module covers an overview of the livestock utilisation and product yield improvements as well as alternative value adding opportunities.
material inputs used at meat plants include packaging and a wide variety of chemicals, oils and lubricants. The two major material inputs discussed in this module are packaging and chemicals.
Two aspects of wastewater need to be considered - volume and pollutant load. Volume is important because it can affect the hydraulic loading of down-stream wastewater treatment and hence the treatment efficiency. The volume of wastewater generated is typically about 85% of fresh water intake.
This module covers wastewater generation, recovery, treatment and beneficial utilisation.
This module describes how to plan and implement an eco-efficiency project.