Integrierte Vermeidung und Verminderung der Umweltverschmutzung

2.2.1.1.2 Cutting (B.1)
Chapter 2
Fresh meat is trimmed to remove excess fat and may be deboned. About 12 % of by-products
are produced in this step.
2.2.1.1.3 Mixing/blending (B.2)
Gelatine is prepared from industrial powder. It may come from the broth obtained during meat
cooking if uncooked raw meat is used in the installation. Cooking one part of meat with one part
of water gives 0.7 parts of cooked meat and 1.3 parts of broth. The broth is then filtered, boiled
until the insoluble proteins precipitate, centrifuged, and filtered again. Finally, about one part of
gelatine is produced. Ingredients, such as thickeners and flavours are added to the gelatine
solution.
2.2.1.1.4 Packing and filling (H.1)
The gelatine is de-aerated and dosed in cans by a vacuum filler already containing the required
part of meat. The cans are then sealed and washed with hot water to remove meat or gelatine
residuals.
2.2.1.1.5 Sterilisation (E.8)
Cans are put in metal baskets and then sterilised in autoclaves, either in batch or continuous
retorts, before being cooled.
2.2.1.1.6 Secondary packaging (H.1)
The cooled and dried cans are sent to be secondary packaged using cardboard boxes or bundles
with a cardboard base and having a thermo-retractable wrap.
2.2.1.1.7 Refrigeration (U.5)
The product has a long shelf-life and does not need special care, apart from a good aeration to
avoid condensation on the cans which may damage their external surfaces.
2.2.1.2 Cooked ham
The preservation of meat by cooking is used for several products, such as sausages, dressed
pork and mortadella. The general process is shown in Figure 2.4.
RHC/EIPPCB/FDM_BREF_FINAL January 2006 63