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URL: /04/03168.htm
Full Work Author: Bureau of Cooperative Environmental Assistance - Wisconsin Department of Natural Resources
Abstract: Freon 113 was used to dissolve the fat in meats in a diagnostic test to determine the fat/lean content of meats. A solvent-based parts washing solution was used in the maintenance area.
Section Title: Site Visit Report
Full Title: Meat Processing Facility - COD Reduction
URL: /09/08028.pdf
Length: 8 pages
Full Work Author: NC DPPEA
Section Author: DPPEA Industrial Assistance Section
Abstract: This report is concentrated mainly on the reduction of COD in a meat processing facility. It also offers suggestions for overall waste reduction within the facility.
Full Title: Ozone Applications for Commercial Catfish Processing
URL: /02/01251.pdf
Length: 8 pages
Full Work Author: Brooks, Gladden M; Pierce, Stephen W.
Abstract: Use of chlorine is not an efficient method of bacterial control, or shelf life enhancement, thus additionally encouraging the use and application of another form of control (i.e. Ozone). The presumption in this case is that the application of Ozone to the process meat industry would solve all of these current concerns, and provide a much greater degree of operational control and product quality. Four operating entities were involved in this study: Mississippi State University, Matrix Design, Eco Resources,lnc., and Delta Pride Catfish, Indianola, Mississippi. The goals, although specific, were aimed at a gathering of information and data, as well as the enhancement of the well being of a rapidly growing industry nationally.
Full Title: Pollution Prevention Diagnostic - Meat Packing & Processing Plant
URL: /18/17838.pdf
Length: 28 pages
Date: 11/96
Full Work Author: Gonzalez-Morel, Patricio - Hagler Bailly Consulting, Inc.; et al
Full Title: Sector Star Success Stories - Meat & Poultry Processing: Company 'Excels' at Achieving Waste Reduction Goal: Excel Corporation
URL: /24/23203.htm
Date: 10/01
Full Work Author: US EPA
Section Title: Comparison of Manual and Automated Brine Systems for Blue Crab Meat Recovery
Full Title: Sixteenth Annual Conference: Tropical and Subtropical Fisheries Technological Conference of the Americas
URL: /19/18665.pdf
Length: 13 pages
Date: October 1991
Section Author: Bebout, Leslie E.; Green, David P.
Abstract: Advantages and disadvantages of manual and automated brine systems during operations to maintain brine concentration in a blue crab processing industry.
Section Title: Evaluation of Packaging Alternatives for Fresh and Pasteurized Crab Meat
Full Title: Sixteenth Annual Conference: Tropical and Subtropical Fisheries Technological Conference of the Americas
URL: /19/18663.pdf
Length: 12 pages
Date: October 1991
Section Author: Gates, Keith W. et al.
Abstract: Preliminary report of a study to determine the effectiveness of packaging materials (plastic, aluminum, steel cans, etc...) on the quality, shelf life and safety of fresh and pasteurized crab meat.
Full Title: Tanning and Dressing of Leather #4 - EP3 - Pollution Prevention Audit for a Sheep Hide Tannery
URL: /10/09234.htm
Full Work Author: EP3 Clearinghouse
Abstract: This assessment evaluated a sheep hide tannery. The objective of the assessment was to identify actions that would: reduce the quantity of toxics, raw materials, and energy used in the manufacturing process, demonstrate the environmental and economic value of pollution prevention methods to the tanning industry, and improve operating efficiency and product quality.
Section Title: Chemical Usage in a Lamb Skin Tannery - Carlile Bros Pty. Ltd.
Full Title: The Cleaner Production Case Studies Directory
URL: /04/03327.htm
Date: January 1997
Full Work Author: ACCP
Abstract: Carlile Bros. Pty. Ltd. is a joint venture partner in the Bowron lambskin crust tannery located at Bendigo, in regional Victoria. The tannery processes green and salted lamb skins to produce crust tanned skins, which are further processed in tanneries in New South Wales and New Zealand.
Section Title: Manufacture of Food Products and Beverages #3 - Cleaner Production in Beef Production
Full Title: The Cleaner Production Case Studies Directory EnviroNET Australia
URL: /10/09374.htm
Full Work Author: Environment Australia
Full Title: Wastewater Management at King & Prince Seafood - Brunswick, Glynn County, GA
URL: /24/23213.htm
Full Work Author: University of Georgia
Fact Sheets |
URL: /38/37340.htm
Abstract: The following summary includes a lot of information that is common to all composting, but stresses those aspects which you may want to pay particular attention to if you are considering composting as an alternative to rendering for meat processing wastes.
Section Title: Meat Processing and Rendering
Full Title: Pollution Prevention and Abatement Handbook - 1998: Toward Cleaner Production
URL: /24/23196.pdf
Length: 4 pages
Date: 4/99
Full Work Author: The World Bank Group; et al.
Abstract: The meat processing and rendering industry includes the slaughter of animals and fowl, processing of the carcasses into cured, canned, and other meat products, and the rendering of inedible and discarded remains into useful by-products such as lards and oils. A wide range of processes is used.
Section Title: The Environment and Seafood Processing
Full Title: The 1991 Seafood Environmental Summit Proceedings
URL: /13/12928.pdf
Length: 2 pages
Full Work Author: Hart, Kathy; Green, David
Section Author: Attaway, David
Articles and Reports |
URL: /25/24027.pdf
Length: 21 pages
Abstract: A process description of the meat packing industry. Includes two pages of waste reduction tips.
Section Title: Waste Reduction in Food Processing - A People Management Issue
Full Title: 1991 Seafood Environmental Summit
URL: /01/00827.pdf
Length: 12 pages
Section Author: Richardson, Stephanie
Abstract: This article discusses the wastes found in the food processing industry, and gives tips to reduce them. Case studies on waste reduction of water, BOD, and TSS are given.
Section Title: Composting Fish and Seafood Processing Residuals
Full Title: BioCycle
URL: /30/29112.pdf
Length: 4 pages
Date: August 1996
Section Author: King, Mark A.
Abstract: This article discusses how to compost seafood residuals, regulations, and seafood composting examples. Maine seafood processors have successfully composted residuals from herring, clams, mussels, sea urchins, and others. Examples here include farmed mussels, salmon, sea urchins and manures.
Section Title: Reader's Q&A - Species in Healthy Soil
Full Title: Biocycle
URL: /39/38610.pdf
Length: 2 pages
Date: 5/1/2001
Full Work Author: Goldstein, Jerome
Full Title: Optimization of a Brine Separation Tank - Washington Crab Company, Washington, North Carolina
URL: /19/18694.pdf
Length: 50 pages
Date: August 1991
Full Work Author: Seiden, Steven
Abstract: This details the process of how to separate crab meat from shells, using the flotation process 'Modified Harris Machine.'
Full Title: Pollution Prevention Opportunities in the Fish Processing Industry
URL: /02/01130.pdf
Length: 13 pages
Date: 1993
Full Work Author: Pacific Northwest Pollution Prevention Research Center
Abstract: This report focuses on the Alaskan Salmon Industry, but contains information transferrable to other fish processors. Waste reduction options such as increased process efficiency, reduction of by-catch, and uses of fish residuals are discussed.
Full Title: Preventing Pollution in Shrimp Processing
URL: /01/00234.pdf
Length: 3 pages
Date: July 1988
Full Work Author: Carawan, Roy E.
Abstract: This article presents pollution prevention alternatives to reduce pollutant loads in wastewater from shrimp processing operations. It primary focuses on wastewater screening, dry cleanup techniques and by-product recovery
Section Title: Waste Minimization and Product Recovery in the Crabmeat Processing Industry
Full Title: Proceedings of the 1990 Food Industry Environmental Conference
URL: /13/12931.pdf
Length: 5 pages
Date: November 1990
Section Author: Driscoll, Terence P.
Abstract: This article discusses waste minimization and product recovery for a crabmeat processor. This case study describes how the food manufacturer modified existing technology to drastically reduce water use while recovering valuable products for reuse.
Full Title: Reduction in Waste Load from a Meat Processing Plant - Beef
URL: /01/00466.pdf
Length: 65 pages
Date: October 1986
Full Work Author: Carawan, Roy; Pilkington, Dwain
Abstract: This report is a technical and economic feasibility of implementing P2 training programs and process modification to reduce waste load in a beef slaughtering process. It outlines sources of wastewater from cutting, cleaning, animal pens, and slaughtering
Full Title: Reduction in Waste Load from a Seafood Processing Plant
URL: /13/12933.pdf
Length: 101 pages
Date: October 31, 1986
Full Work Author: Carawan, Roy et al.
Abstract: This document is a feasibility study for reduction of waste load and water use in a seafood processing operation. It discusses sources of solids loss, water consumption, and wastewater generation
Section Title: Utilizing Scraps from Blue Crab and Calico Scallop Processing Plants
Full Title: The 1991 Seafood Environmental Summit
URL: /19/18693.pdf
Length: 6 pages
Date: 1991
Section Author: Cato, James C.
Abstract: This article describes ways to handle seafood processing wastes without having to landfill them. Pelletizing and composting are examined as possible solutions.
Section Title: Introduction to Cleaner Production Assessments With Applications in the Food Processing Industry
Full Title: UNEP Industry and Environment
URL: /01/00435.pdf
Length: 8 pages
Date: March 1995
Section Author: van Berkel, Rene
Abstract: This article stresses the importance of taking a systematic approach to waste assessments using process mapping. International examples in peanut, brewing, and soup powder production illustrate the application of this assessment procedure.
Section Title: More Food, Less Waste in Seafood Processing
Full Title: UNEP Industry and Environment
URL: /13/12932.pdf
Length: 3 pages
Date: March 1995
Section Author: Andersen, Erik; Jespersen, Claus
Abstract: This article describes clean production options available in the seafood industry. Emphasis is given to pollution prevention practices and economic feasibility of solutions to waste management in both single operations and in overall production.
Full Title: Utilisation of Prawn Shell Waste
URL: /19/18053.htm
Full Work Author: Healy, Michael G., Dr.; et al.
Manuals |
URL: /24/23297.htm
Date: 2000
Full Work Author: UNEP Sustainable Agri-Food Production and Consumption Forum
Abstract: This document is a guide to the application of Cleaner Production to the meat processing industry, with a focus on the slaughtering of cattle and pigs at abattoirs.
Full Title: Cleaner Production Assessment in Meat Processing
URL: /24/23224.pdf
Length: 101 pages
Full Work Author: COWI Consulting Engineers and Planners AS
Abstract: This document is one in a series of Industrial Sector Guides published by the United Nations Environment Programme UNEP Division of Technology, Industry and Economics (UNEP DTIE) and the Danish Environmental Protection Agency. The documents in this series include: · Cleaner Production Assessment in Dairy Processing; · Cleaner Production Assessment in Meat Processing; and · Cleaner Production Assessment in Fish Processing. This document is a guide to the application of Cleaner Production to the meat processing industry, with a focus on the slaughtering of cattle and pigs at abattoirs. Its purpose is to raise awareness of the environmental impacts of meat processing, and to highlight approaches that industry and government can take to avoid or minimise these impacts by adopting a Cleaner Production approach.
Full Title: Draft Reference Document on Best Available Techniques in the Slaughterhouses and Animal By-Products Industries
URL: /21/20574.pdf
Length: 375 pages
Date: 3/02
Full Work Author: European Commission, Institute for Prospective Technological Studies, European Integrated Pollution Prevention Control (IPPC) Bureau
Full Title: Eco-Efficiency Manual for Meat Processing
URL: /22/21981.pdf
Length: 143 pages
Date: 2002
Full Work Author: Pagan, Robert; et al.
Abstract: Information on eco-efficiency has been widely dispersed and this manual provides an up-to-date, comprehensive consolidation of this information
Full Title: Environmental Management System (EMS) Guide - Meat Processing
URL: /24/23211.pdf
Length: 212 pages
Date: 7/01
Full Work Author: US EPA, Sector Strategy Division; et al.
Abstract: This guide has been specifically designed to assist meat processing facilities with a 10 Module, step-by-step EMS implementation process. This guide provides overall building blocks for your plant to use in developing the EMS that best fits with your plant's unique characteristics.
Full Title: Environmental Management Systems: Systematically Improving your Performance - Meat Processing Sector
URL: /32/31991.pdf
Length: 12 pages
Date: October 2003
Full Work Author: EPA's Sector Strategies Program
Abstract: Many meat processing facilities that have implemented an EMS have experienced significant cost savings attributed to: • Lowered energy usage, resource conservation, and reduced material inputs; • Reduced wastes and associated disposal costs; and • Minimized redundant paperwork and reporting costs. These cost reductions can be used to help facilities compete with domestic and international facilities—either by reducing overhead costs or by freeing up funds for investments in the facilities or employees. Upfront costs for an EMS can be quickly recovered through EMS’ identification of money-saving pollution prevention initiatives and opportunities for continuous improvement in your operations.
Section Title: Waste Disposal in the Meat Industry (A Comprehensive Review of Practice in the United States)
Full Title: Pure and Applied Chemistry. Chimie Pure et Applique
URL: /25/24170.pdf
Length: 17 pages
Date: 1972
Section Author: Steffen, A.J.
Abstract: This is a review of meat wastewater treatment in the U.S. Practices such as dry rendering of blood and grease, coagulation of casing slimes, dehydration and sterilization, and disposal of hog hair are mentioned.
Section Title: Processing Plant Waste Management Guidelines for Aquatic Fishery Products
Full Title: Seafood and The Environment - 1991. Pollution Prevention Short Course
URL: /02/01796.pdf
Length: 36 pages
Date: October 1991
Full Work Author: Carawan, Roy E.
Abstract: This source of information on seafood processing wastewater includes detailed tables of wastewater quantities by seafood type and operations. It also provides best management practices for dry cleanup opportunities and water use reduction.
Section Title: Spinoff on Seafood Water and Wastewater Management
Full Title: Water and Wastewater Management in Food Processing -
URL: /02/01248.pdf
Length: 126 pages
Date: January 1979
Full Work Author: Carawan, Roy E.; Chambers, James, V.; Zall, Robert R.
Abstract: This manual describes the operations of a seafood processor. Specific emphasis is given to minimizing water usage, pretreatment of wastewaters, and recycling of process by-products.
Section Title: Spinoff on Meat Processing Water and Wastewater Management
Full Title: Water and Wastewater Management in Food Processing Plants - An Educational Program
URL: /07/06625.pdf
Length: 116 pages
Date: January 1979
Full Work Author: Carawan, Roy E.; Chambers, James V.; Zall, Robert R.
Abstract: This manual presents information on water use and product waste management in the meat processing industry. You will find sections outlining industry processes, wastewater characterization, and recycling options for process water.
Web sites |
URL: http://www.usaep.org/reports/food.htm
Full Work Author: US EPA
Abstract: This on-line resource has information about areas of food processing, including dairy, beverage, meats, and fruits and vegetables. It also contains information on pollution prevention, clean technology, and water utilization rates.
Full Title: P2Rx Topic Hub™ for Meat Processing
URL: http://wrrc.p2pays.org/p2rx/bibliography.cfm?hub=449&subsec=100&nav=100
Full Work Author: P2Rx
Abstract: The Topic Hub™ for Meat Processing. This primer is intended as a quick guide to the essential P2 information on meat processing, as well as a compilation of pertinent on-line resources.
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