Energy Efficiency in Meat Processing

Pankaj B Pathare,Anthony Paul Roskilly,Sandeep Jagtap

doi:10.4018/978-1-5225-7894-9.ch004

Pankaj B Pathare, Anthony Paul Roskilly + Show 1 more

Open Access

https://doi.org/10.4018/978-1-5225-7894-9.ch004

Copy DOI

Abstract

Energy conservation plays a vital role towards sustainable development of meat processing. Energy costs for many meat plants represent the fourth highest operational cost. In meat processing, moderate levels of both electrical and thermal energy are consumed in wide range of processes and applications. However, energy efficiency improvement in the meat processing industry have been a focus to increase the sustainability of meat processing in the past decades. This chapter started with the examination of the energy use in meat processing facilities. The emerging energy-efficient technologies for meat processing were discussed in detail. Energy requirement for well-cooked meats varies with cooking method, appliances, and consumer behavior. Energy consumption reduction during meat cooking may have an influence on global energy requirement. Selection of cooking method, fuel, and cookware are beneficial for reducing the carbon footprint of the cooking unit. This chapter also presents the effects on quality characteristics of meat and meat products by different cooking methods.

Highlights

Meat production by livestock type has changed dramatically since 1961 as shown in the Figure 2
Steam vacuuming is used to remove any contamination from the carcass and bunging is to avoid contaminating the carcass with faecal material
Care must be taken so that internal organs such as stomach and intestines are carefully separated without contaminating the carcass with faecal material

Summary

Introduction

Meat production by livestock type has changed dramatically since 1961 as shown in the Figure 2. Rapid rate of heating due to high cooking temperature reduces the total cooking loss of meat. High cooking temperatures enhance colour and flavour and lessens the cooking times diminish meat tenderness and juiciness.

Results

Conclusion