Salami and sausages
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1. GENERAL DESCRIPTION:
- 1. General Flowsheet of sausage production
Figure 1: Production of sausages.
- 2. Description of techniques, methods and equipment
No information is available.
- 3. Temperature ranges and other parameters (table)
- 4. Benchmark data (from BAT or from other sources) such as
- (BAT in the Food, Drink and Milk Industries, June 2005)
Only very limited information is available about the use of resources from the manufacturing of salami and Vienna sausages. One reason is that a meat processing installation or a slaughterhouse may have many other activities than those mentioned here and that the companies do not have sufficient separation of the figures for consumption or emission levels for each product line. The following table shows reported specific consumption of water and energy in salami and sausage production:
Table 1: Specific consumption of water and energy in salami and sausage production
The following table summarizes consumption levels expressed per tonne of finished product reported for the Italian meat industry for preserved meat products manufacturing:
Table 2: Consumption levels for preserved meat products manufacturing in Italy
2. NEW TECHNOLOGIES:
- a) Changes in the process
No information is available.
- b) Changes in the energy distribution system
No information is available.
- c) Changes in the heat supply system
No information is available.
