The Basics of the Meat Processing Industry
No one can deny the rapid growth and expansion of the global meat industry; it has supplied millions of tons of meat in every corner of the world. Meatpacking involved a lot more than just the edible meat products, like drumsticks and steak, that consumers know and love. The meat processing and packing industry also produce inedible items that come from the animal by-products like fats for various cooking uses, animal feeds, glues, fertilizers, leather and a number of essential ingredients in making cosmetics. In order to effectively keep up with the demand, the meat industry steadily hires hundreds and thousands of employees from different countries all over the world.
Where are They Located?
Countries differ in a lot of aspects and that includes the rate of their export and consumption of meat products. Despite the fact India is dominantly Hindu in religion, it has ranked high on the list of countries that export large amounts of meat; killing or harming cows is an illegal act in India due to their religion. The main meat export of India is not made from cows or pigs, instead, they process meat from water buffalo, which is also called ‘carabeef.’ The United States, combined countries from the European Union and Brazil would rank at the top of the list when it comes to countries with high consumption and production of beef products. The country with the largest production and consumption of pork products would be China.
Basics of the Process that Goes on Behind the Meat Production and Packing Industry
The meat’s quality depends heavily on the environment and conditions that the animal experienced during its life. After the slaughtering process, the meat that comes out, alongside its quality, can reflect the kind of feed, living situation and stress of the animal. Stunning the animal is the initial and most crucial step in slaughtering an animal; stunning the animal ensures that the animal won’t feel pain. A slice in the throat of the carcass is made after the slaughter in order to bleed it out. Meat packers apply various processes depending on the animal and the kind of product they’re trying to achieve but the basics always include the complete removal of skin, hair, and dirt from the animal’s carcass. Opening the carcass in order to remove most of the internal organs and to clean the insides can only be done by the meat packers if the blood, hair, dirt and skin is removed. The meat products need to be refrigerated in no less than 24 hours before the carcass could be cut into items for retail, consumption and wholesale. Most of the meat packing companies choose to have the carcasses cut by hand instead of using specialized machinery and thus hire skilled workers for the job. The reason behind this is that meat cutting required judgment about the meat quality, depth of the bone as well as other considerations.