Manual Hot Water Cleaning – Meat, Water-basedCarcass_Cow1

Industry: Meat (NAICS 3116)

NAICS process:

311611 Animal (except poultry) Slaughtering

Process Brief: Carcasses are cleaned with hot water to reduce contamination

Energy source: Hot water/natural gas

 

Energy Intensity: 200-300 Btu/lb
Carcass_Cow2_MPSSlaughtered carcasses are sprayed with hot water after dehiding and after evisceration to clean the surface of the carcass. The carcass is hung from the overhead conveyor and an operator uses a high-pressure sprayer to wash the surface of the carcass. Water must be at least 170°F and may contain acetic or lactic acid to help kill all microorganisms. Most facilities pretreat the wastewater before discharging the water to the public sewer system. Due to higher labor input, manual hot water cleaning is used in smaller slaughterhouse operations.

 

 

 

 

Energy Efficiency

Meat Processing – Carcass Cleaning

 

More Information

Carcass Cleaning – Hogs

Carcass Cleaning – Steam

Carcass Cleaning – Steam Vacuuming

EPA http://www.epa.gov/ttn/chief/ap42/ch09/final/c9s05-1.pdf Open as PDF Beef-Pork Processing EPA

 

 

 

Source: Overview GRI-03/0075; Beef processing photos from http://www.mps-group.nl/en/red_meat_slaughtering/cattle_slaughtering/ 3/2007;