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Meat processing technology for small-to medium-scale producers

Published by:
Online Location
Publication date
Number of Pages
Type of Publication:
Guidelines & Learning resources
Focus Region:
Asia and the Pacific
Focus Topic:
Agricultural Value Chains / Agri-Businesses
Type of Risk:
Managerial & operational
Food and Agriculture Organization of the United Nations (FAO)
Food and Agriculture Organization of the United Nations (FAO)

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.