MEAT PROCESSING TECHNOLOGY
FOR SMALL- TO MEDIUM-SCALE PRODUCERS

Gunter Heinz
Peter Hautzinger

RAP PUBLICATION 2007/20

Food and Agriculture Organization of the United Nations
Regional Office for Asia and the Pacific





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Part I (792 KB) Part II (664 KB) Part III (594 KB) Part IV (738 KB)
Part V (715 KB) Part VI (916 KB) Part VII (747 KB) Part VIII (736 KB)
Part IX (852 KB) Part X (752 KB) Part XI (919 KB) Part XII (535 KB)
Part XIII (550 KB) Part XIV (433 KB)

The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) nor The Animal Products Development Center (APDC) in Manila/Philippines concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

© FAO 2007
ISBN: 978-974-7946-99-4


NOTICE OF COPYRIGHT

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the FAO Regional Office for Asia and the Pacific (RAP), Maliwan Mansion, 39 Phra Atit Road, Bangkok 10200, Thailand.




Appreciation:
The cover photo was made available by the
Animal Products Development Center (APDC) in Manila / Philippines


Contact:
Senior Animal Production and Health Officer and Secretary of APHCA
FAO Regional Office for Asia and the Pacific (RAP)
39 Maliwan Mansion, Phra Atit Road
Bangkok 10200, THAILAND
Tel: +66 (0)2 697 4000
Fax: +66 (0)2 694 4445

Abstract

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. This includes the handling and maintenance of equipment and tools, workers’ appliances, workers’ safety in using equipment and tools, meat processing under basic conditions, traditional meat drying, preparation of natural sausage casings from intestines of slaughter animals, the comprehensive listing and description of nonmeat ingredients, the manufacturing of meat products with high levels of extenders and fillers, as well as sources and processing technologies for animal fats in meat product manufacturing, providing much-needed practical advice towards product diversification.