Processing and preserving of meat

isic code 1010, 'Processing and preserving of meat', represents a vital industry within the broader food manufacturing sector. This industry is responsible for transforming raw animal materials into a wide range of meat-based products, from fresh and frozen cuts to processed items like sausages and cured meats. The processing and preservation of meat plays a crucial role in the global food supply chain, ensuring the availability of nutritious and shelf-stable protein sources for consumers worldwide.

The key production techniques used in the processing and preserving of meat involve a combination of mechanical, chemical, and thermal processes. This typically includes steps such as slaughtering, cutting, deboning, curing, smoking, drying, and packaging. Advanced techniques like vacuum-packing and modified atmosphere packaging are also commonly employed to extend the shelf life of meat products.

The main inputs required for the 1010 Processing and preserving of meat industry include live animals (e.g., cattle, pigs, poultry), as well as various processing aids and packaging materials. Specialized machinery, such as slaughtering equipment, meat grinders, and packaging lines, are also essential for the efficient operation of this industry. Additionally, the industry relies on a skilled workforce, including butchers, food technologists, and quality control personnel.

The 1010 Processing and preserving of meat industry produces a diverse range of meat-based products, including fresh and frozen cuts, cured and smoked meats, sausages, and other processed items. These outputs are then consumed by a wide range of downstream industries, such as 4711 Retail sale in non-specialized stores with food, beverages or tobacco predominating, 5610 Restaurants and mobile food service activities, and 1085 Manufacture of prepared meals and dishes.