tailieunhanh - Waste Treatment in the Food Processing Industry - Chapter 3

Ngành công nghiệp thịt là một trong những nhà sản xuất lớn nhất của chất thải hữu cơ trong lĩnh vực chế biến thực phẩm và các hình thức giao diện giữa sản xuất chăn nuôi và một sản phẩm vệ sinh an toàn cho sử dụng trong chế biến thực phẩm của con người và động vật. Chương này xem xét các giao diện này, bản vẽ ranh giới của nó tại điểm giao của gia súc điểm các lò mổ và thịt đóng gói vận chuyển đến điểm sử dụng của nó | 3 Treatment of Meat Wastes Charles J. Banks and Zhengjian Wang University of Southampton Southampton England THE MEAT INDUSTRY The meat industry is one of the largest producers of organic waste in the food processing sector and forms the interface between livestock production and a hygienically safe product for use in both human and animal food preparation. This chapter looks at this interface drawing its boundaries at the point of delivery of livestock to the slaughterhouse and the point at which packaged meat is shipped to its point of use. The chapter deals with meat in accordance with the understanding of the term by the United States Environmental Protection Agency USEPA 1 as all animal products from cattle calves hogs sheep and lambs and from any meat that is not listed under the definition of poultry. USEPA uses the term meat as synonymous with the term red meat. The definition also includes consumer products . cooked seasoned or smoked products such as luncheon meat or hams . These specialty products however are outside the scope of the current text. The size of the meat industry worldwide as defined above can thus be judged by meat production Table which globally is around 140 million tons 143 million tonnes for major species with about one-third of production shared between the United States and the European Union. The single largest meat producer is China which accounts for 36 of world production. The first stages in meat processing occur in the slaughterhouse abattoir where a number of common operations take place irrespective of the species. These include holding of animals for slaughter stunning killing bleeding hide or hair removal evisceration offal removal carcass washing trimming and carcass dressing. Further secondary operations may also occur on the same premises and include cutting deboning grinding and processing into consumer products. There is no minimum or maximum size for a slaughterhouse although the tendency in Europe is .