Available Technologies / Best Environmental Practices
Meat Processing Industry Profile
section presents the raw materials, processes, and products
associated with meat processing industries.
main raw material inputs in meat processing are classified
into meat and non-meat ingredients. Meat ingredients used
in the manufacture of processed meat may come from newly slaughtered
animals sourced locally or from imported frozen stocks. Depending
on the kind of processed meat product, the raw meat may be
beef, pork, chicken, carabeef (carabao’s meat), ostrich,
or a combination of them. Non-meat ingredients, on the other
hand, are combined with the meat portion in the preparation
of processed meat products. Among the commonly used non-meat
ingredients are meat extenders, binders and emulsifiers, curing
ingredients, seasoning and flavoring, and casings.
processing follows three basic steps, namely: pre-treatment,
meat processing, and packaging. Pre-treatment entails washing
and trimming, and cutting and/or slicing; meat processing
involves grinding/mincing/milling, chopping, curing, shaping
and molding, and heat treatment; and packaging varies from
type of packaging whether canned, vacuum packed, or skin packed.
processed meat products are ham, bacon, tocino, longganisa,
tapa, corned beef, patties, and hotdogs/sausages. Ham and
bacon are mainly made from pork. Tocino and longganisa are
generally made from pork meat with fat, unless otherwise specified
as beef tocino or chicken/beef longganisa. Tapa is usually
dried pork/beef meat or “pindang” (carabeef tapa)
cured with salt and vinegar. Corned beef is made from cattle
beef, though some locally manufactured corned beef are made
from a combination of beef and carabeef to lower the production
cost and make the final product more competitively priced.
Patties are typically made of chicken, pork, or beef while
hotdogs/sausages are typically made of pork or beef.
environmental aspects are environmental aspects that have
or can have significant impact on the environment taking into
account actual environmental effects; associated inherent
potential risks and liabilities; applicable legal and regulatory
requirements; concerns of the company’s employees, customers,
neighbors, shareholders, and other key stakeholders; and the
continued good reputation of the company.
environmental aspects associated with meat processing (after
the slaughterhouse operations) industries are:
Primary concern in meat processing industries since it is
a significant water user. Contaminants of concern are organic
matter and pathogenic organisms. Typically, chlorine (free
or combined) is used to disinfect wastewater. Other feasible
methods are ozone, ultraviolet (UV) radiation, and other nontraditional
Come from the separation of desired food constituents
from undesired ones in the early stages of processing such
as meat trimmings, skin, and fat. Other solid wastes include
packaging materials such as plastics, papers, labels, and
waxed corrugated boxes.
Large-scale meat processors operate boilers to generate
steam for cooking and retorting. This produces suspended particulates
as well as oxides of nitrogen and sulfur. Some meat processors
also have smokehouses that generate air pollutants from burning
sawdust and wood chips used as fuel.
Used to cool the meat after slaughter and to maintain
it in a chilled state for shorter or longer storage periods
for further processing. Old refrigeration systems use chlorofluorocarbons
(CFCs), which is harmful to the environment. Thus, replacement
with non- or reduced-CFC systems is essential.
significant environmental aspects associated with the industry
are the use of water and electricity.
AND OTHER REGULATIONS
regulations relevant to the meat processing industry are:
Water Act or RA 9275 for the wastewater generated in various
Ecological Solid Waste Management Act of 2000 or RA 9003
for the numerous solid wastes generated in the processes
Philippine Clean Air Act of 1999 or RA 8749 and its Implementing
Rules and Regulations (DAO 2000-81) for the emissions from
the oil-fired boilers and use of refrigerants
regulations associated with the meat processing industry are
the strict regulatory accreditation process on the safeguarding
of processed meat. These are:
of meat processing establishments
of raw meat supplies either locally procured or imported
meat and meat products
application of the hazard analysis critical control point
Halal Certification for production and consumption by Muslims
available references in this guidebook are mentioned in Section
4.0. Not mentioned are the following:
Bank. 1996, “Pollution and Abatement: Meat Processing
and Rendering”, Technical Background Document. Environment
Department, Washington, D.C.
Guidebook: An Evaluation Guide for Environmental Projects
in the Meat Processing Industry
Manufacturing Practices (GMP): Criteria for Evaluating Basic
Compliance ROGELIO B. PROSPERO
Working Group for Cleaner Production in the Food Industry
for Meat Processors http://ecm.ncms.org/ERI/Meat/howtocompost.htm