Publication

Meat processing technology for small- to medium-scale producers


Over the next decade there will be an increase in global meat production from the current annual production of 267 million tons in 2006 to nearly 320 million tons by 2016. Almost exclusively, developing countries will account for the increase. The greater demand for meat output will be met by a further shift away from pastoral systems to intensive livestock production systems. As these systems cannot be expanded indefinitely due to limited feed availability and for environmental reasons, other measures must be taken to meet the growing demand. The only possible alternatives are making better use of the meat resources available and reducing waste of edible livestock parts to a minimum. This is where meat processing plays a prominent role. It fully utilizes meat resources, including nearly all edible livestock parts for human food consumption. This practical and easy to understand manual is intended for meat processors in developing countries, in particular those who want to improve their existing manufacturing methods and anyone who is interested in entering this specific food sector, as well as for teaching purposes. It is a comprehensive compendium on all important topics relevant to the small- to medium-size meat processing sector, with more that 400 colour photographs, drawings and graphs. The manual also includes a series of practical topics which are important in meat processing but which are usually not sufficiently referred to or not found at all in meat processing handbooks.

Subject:
      Meat and milk,     Processing facilities,     Meat & meat products
AGS main series:
  Other
Author:
  Gunter Heinz; Peter Hautzinger
Publisher:
  FAO
Year:
  2007
Language:
  Catalan
URL (link to the individual doc/info):
  http://www.fao.org/docrep/010/ai407e/ai407e00.htm