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Average meat consumption per capita in the United Kingdom is nearly double the global average, an impressive 226 g of meat a day. The global average is that it takes 15,415 litres of water to 1kg of beef, 5,988 litres for 1 kg of pork and 4,325 litres in 1kg to make poultry.
The meat production industry must be very careful about supplying and coordinating its huge water resources. Since the process is aimed at meat for human consumption, it’s not only the environment that would be harmed by contaminated water. People’s health could be double affected through contaminated drinking water and through their eating of contaminated meat.
Water is used in the meat industry in brine heating, drying, cooking, blanching, pickling, pasteurising, sterilising, dehydrating and cleaning. To ensure a sustainable cold chain, water compressor-based process cooling systems are used, among other things. These systems ensure thermally optimal production environments – not only for the food itself but also for storage and distribution areas.
The industry motto for food safety is: “As much water as necessary, as little as possible”. Various options can be considered to reduce water, such as reprocessing wastewater in the company’s own or municipal sewage treatment plants. Innovative control and measurement systems that analyse water consumption and identify parameters for further reduction are also helpful.
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