Material flows in livestock product utilisation
Source: MLC UK Yearbook 2007 (does not include meat offal’s or trade in preserved or manufactured meat. Boneless meat has been converted to bone in weights)
Yüklə 0,86 Mb.
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Source: MLC UK Yearbook 2007 (does not include meat offal’s or trade in preserved or manufactured meat. Boneless meat has been converted to bone in weights)Notes: * includes pigs to be used for pork and bacon ** excludes bacon (assumes that all waste from pork imported for cutting for bacon and from bacon will be incurred at the retail level) Between 2000 and 2006 the proportion of imported meat processed in cutting plants has increased. 2.2.3. PROPORTION OF WASTE PRODUCED BY THE MAIN SUPPLY CHAINS 2.2.3.1. Primary waste A The table below shows an estimate from information available to MLC of the proportionate number of domestic animals being slaughtered by the four main red meat supply chains involving abattoirs. These proportions can be used as proxy for the amount of primary waste A, being derived from domestic animals produced by these chains. Table 2.2.3.1: The proportions of cattle, sheep and pigs slaughtered within each supply chain in 2006
Source: MLC The abattoir/cutting plant agents in the above supply chains would be responsible for all of the waste material resulting from the edible and inedible by products of animal slaughter, and some of the smaller quantities of bone, fat and meat trimmings that result when the carcases are broken down into cuts, diced and minced product. Other agents in the two remaining chains
will be responsible for some of the bone, fat and meat trimmings (that result when the carcases are broken), and agents further up the primary supply chain (e.g. retail butchers and catering butchers), will be responsible for the remainder. 2.2.3.2. Proportions of bone, fat and trim As no precise information is available on the total amount of carcase meat processed by the main supply chains, it is not possible to be as specific as to the proportions of bone, fat and trim waste which these chains are responsible for. 2.2.3.3. Beef Estimates by MLC made to support work for the FSA in 2005, were made of the size of the bone-in beef supply chain in Great Britain (which can be used as a UK proxy), these indicated that the proportion of carcases leaving the agents in the main chains (as defined above) as bone in or bone less were: Table 2.2.3.3: The proportions of carcases leaving the key supply chains as bone-in and bone-less, 2005
* Notes: In practice most of this ‘bone-in’ beef would not be moving into the supply chain as whole sides, almost all would be traded as hind quarters, fore quarters or other large bone-in primals, and within these categories the proportions moving into the ‘bone-in’ supply chain referred to previously would vary (e.g. more hind’s than fore’s, with a larger proportion of the latter going to specialist cutting plants for breaking down for the manufacturing market). 2.2.3.4. Sheep meat MLC estimate that all sheep meat derived from supply chain 1, would be boned apart from that exported as carcases. For supply chain 2, 3 and 4 the majority of sheep meat would be sold as bone in carcases to be broken down by the other agents in the chain. 2.2.3.5. Pig meat MLC estimate that all pigmeat derived from supply chain 1 would be boned to some extent – broken down into retail cuts or large primals for further processing e.g. middles for bacon. For supply chain 2, 3 and 4 the proportion of cut to bone in carcase sale would probably be similar to beef, with exports of larger pigs going as whole carcases 2.2.3.6. Primary waste B In addition to the primary waste A, derived from home produced animals will be primary waste B, derived from bone in carcases imported (less that from bone in carcases exported) Table 2.2.3.6. Estimated amounts of bone in and boneless meat derived from the imports (and exports) identified above - 2006 of meat used by cutting/boning plants (both stand alone and co-located with abattoirs) and secondary processors
Source: * estimated from product weight percentages table 7.3 MLC UK Yearbook 2007 Notes: ** includes bone in cuts (assumed to be mainly retail cuts) Dcw = Dead Carcase Weight 2.2.4. WEIGHT OF BODY COMPONENTS AND TISSUES These numbers (of animals contributing to primary waste A and meat contributing to primary waste B) can be multiplied by the average weights of body components and tissues to give an estimate of the total volumes of material (including that defined as low value or negative value product) derived from these animals. The Red Meat tables in Appendix 1, give the average weight of the components and tissues for average cattle, sheep and pig body, (as set out in column 1 Appendix 1) in physiological detail. They are derived from updates of work originally carried out by MLC for MAFF in 1997 (Hart et al., 1997). These weights are best understood as estimates across a population of cattle, sheep and pigs, taking a weighted mean of carcase weights for clean beef and mature cattle, clean lambs and ewes and clean pigs for the period circa 2003-2005 (MLC 2006A). In order to produce estimates of the total volume of material derived from cattle, sheep and pigs, in the following tables the individual components are combined into ‘main groupings’ Table 2.2.4a: Cattle - Weight of products – estimated weight of main groupings of materials derived from the slaughter of cattle
Source: Derived from Tables in Appendix 1 and animal numbers from Table 2.2.1.1 Notes: * Weight of material sold to mainly enter the human food chain, but waste material can be removed at source or at other stages in the supply chain (e.g. bone and fat in cutting plants); rounded to nearest tonne + Rounded to nearest tonne Table 2.2.4b: Sheep - Weight of products – estimated weight of main groupings of materials derived from the slaughter of sheep
Source: Derived from Tables in Appendix 1 and animal numbers from Table 2.2.1.1 Notes: * Weight of material sold to mainly enter the human food chain, but waste material can be removed at source or at other stages in the supply chain (e.g. bone and fat in cutting plants); rounded to nearest tonne + rounded to nearest tonne Table 2.2.4c: Pigs- Weight of products – estimated weight of main groupings of materials derived from the slaughter of pigs
Source: Derived from Tables in Appendix 1 and animal numbers from Table 2.2.1.1. Notes: * Weight of material sold to mainly enter the human food chain from pigs sold ex, ex flare fat, kidneys, feet, head, caul, but waste material can be removed at source or at other stages in the supply chain e.g. bone and fat in cutting plants); rounded to nearest tonne ** Weight of material sold to mainly enter the human food chain from pigs sold as traditional carcase (including head, feet etc), but waste material can be removed at source or at other stages in the supply chain (e.g. bone and fat in cutting plants); rounded to nearest tonne + Rounded to nearest tonne 2.2.5. VOLUME OF WASTE In summary therefore from the above analysis the slaughtering of cattle (excluding older cattle for disposal and calves) sheep and pigs, produces the following tonnes of primary waste A material. Table 2.2.5: The volumes of primary waste A produced
2.2.6. ADDITIONAL WASTE In addition to the 1,410,378 tonnes of waste identified above, additional waste material will also be removed from that identified as carcase material, either at source (at the abattoir) or further along the supply chain during the process of cutting and breaking down the meat. At the minimum for beef this will include the spinal cord (SRM) and vertebral column (SRM in animals over 24 months of age); for sheep this will include the spinal cord (SRM in animals over 12 months of age). The remaining carcase material broken down in a physiological detail for the three species includes: Lean meat Bone and waste Subcutaneous fat Intramuscular fat and for cattle cod fat, and for pigs the skin. The cod fat for cattle will in general be sold with the carcase (although this does depend on the dressing specifications – standard MLC terms leave the cod fat on, some others remove it), and this is how it has been treated for this analysis. Some pigs will be skinned but we have no information on what proportion, so for the purposes of this analysis this has been left with the carcase. The detailed information in Appendix 1, gives the average weight of the above materials as: Yüklə 0,86 Mb. Dostları ilə paylaş:
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