A Brief Background on the Meat Processing Industry
No matter how you look at it, the global meat industry has rapidly changed and has subsequently grown, so much so that it has supplied millions of tons of meat worldwide. 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.
An Idea of the Locations
The overall rate of demand and consumption of meat products in the world depend on the country. India, ranking high among countries titled as the largest exporter of meat, is dominantly Hindu and thus the slaughtering of cows is considered an illegal act. 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 counties with the highest consumption as well as production of beef include the United States, combined countries from the European Union and Brazil. On the other hand, China is the country with the largest consumption and production of pork products.
Basics of the Process that Goes on Behind the Meat Production and Packing Industry
The conditions and environment that the animal experience, while it was still alive greatly, contributes to the quality of the meat. A lot can be seen in the meat that comes out after the slaughtering process like the quality of its feed, stress levels and living conditions; these are just some of the factors that play a crucial role in the meat quality. An animal is stunned before it can be slaughtered; by stunning the animal, it will not feel any kind of pain, thus making it a crucial step in the process. Once the animal is slaughtered, the carcass is bled out through a slice in the throat. Every animal going through the process, and the kind of product they are intended for, makes use of different processes and even additional steps but meat packers must remove any dirt, hair and skin from the 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. Majority of the meat packing companies hire skilled employees to manually cut the meat instead of just loading it into a specialized machine. Companies do this because cutting meat is not as simple as it sounds since it involves numerous considerations like meat quality and bone depth.
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