Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 3
It is reported that in the UK, fresh meats, especially poorer quality beef, are often treated with
enzymes of plant or fungal origin to improve tenderness. The meat is either dipped in or sprayed
with enzymes in solution. Enzymes are complex organic structures and unless operators ensure
that the discharge of the enzyme solutions is kept to a minimum, they will carry a BOD
contribution and may potentially affect the biology of a WWTP [13, Environment Agency of
England and Wales, 2000]. Italy reports that the technique is not used there [184, Italy, 2003].
Table 3.11 summarises reported consumption and emission levels expressed per tonne of
finished product in the Italian meat industry for cooked ham manufacturing. A flow sheet for
cooked ham and shoulder production is given in Figure 2.4.
Unit operation
Cooked ham
Water
consumption
Waste
water
RHC/EIPPCB/FDM_BREF_FINAL January 2006 151
load
No. Description (m 3 /t) (kg
COD/t)
A.1 Materials handling and storage
A.2
A.4
A.5
Sorting/screening, grading,
dehulling, destemming/
destalking and trimming
Solid output Electrical
energy
Thermal
energy
(kg/t) (kWh/t) (kg
steam/t)
**(plastic,
cardboard)
*
*(meat) *
Washing and thawing 0 – 15 ** **(fat) * **
B.1
Cutting, slicing, chopping,
mincing, pulping and pressing
**(meat) **
B.2
Mixing/blending,
homogenisation and conching
*(meat) *
B.4 Forming/moulding and extruding *(meat) *
D.7 Brining/curing and pickling 0.5 * **(salt) *
D.8 Smoking *(ash) **
D.13 Coating/spraying/enrobing/
agglomeration/encapsulation
*(dust)
E.3 Cooking and boiling 2.5 *** * **
E.5 Roasting *(dust) **
E.6 Frying **
E.7 Tempering
E.8
Pasteurisation, sterilisation and
UHT
* * **
F.3 Dehydration (solid to solid) *(dust) * ***
H.1 Packing and filling *(plastic) **
U.1 Cleaning and disinfection ** ** * *
U.2
Energy generation and
consumption
0.25 * **
U.3 Water use *(resins) *
U.4 Vacuum generation * *
U.5 Refrigeration
Overall totals of typical
installations
** **
(all unit operations are not
undertaken at each installation, so
the totals are not the sum of the
levels for each unit operation)
4 – 18 1 10 – 21
1)
The higher value is valid for thawing with water
*low consumption/emission
**medium consumption/emission
***high consumption/emission
Table 3.11: Consumption and emission levels for cooked ham manufacturing in Italy
[89, Italian contribution, 2001]