Processing and preserving of meat, except of poultry meat

NACE v2.1 Code: C10.11

About processing and preserving of meat, except of poultry meat

NACE code 10.11 covers the processing and preserving of meat, a critical industry that plays a vital role in the global food supply chain. This sector is responsible for transforming livestock and poultry into a wide range of meat products, from fresh cuts to processed items, catering to the diverse dietary needs and preferences of consumers worldwide. As a key component of the broader food manufacturing industry, the meat processing and preservation industry is a significant contributor to national and international economies.

Production process

The main production techniques used in the meat processing and preservation industry involve a series of steps, including slaughtering, cutting, and further processing. Slaughtering involves the humane killing of livestock, followed by the removal of inedible parts. The carcasses are then cut into primal and retail cuts, which can be sold as fresh meat or undergo additional processing. Processing techniques such as curing, smoking, and canning are used to extend the shelf life of meat products and create a diverse range of items, including sausages, ham, bacon, and canned meats.

Production inputs

The meat processing and preservation industry relies on a variety of inputs, including live animals (e.g., cattle, pigs, poultry), as well as specialized machinery and equipment for slaughtering, cutting, and further processing. Additionally, the industry utilizes various preservatives, seasonings, and packaging materials to ensure the quality and safety of the final products.

Production outputs

The meat processing and preservation industry produces a wide range of outputs, including fresh meat cuts, processed meat products (e.g., sausages, ham, bacon), and canned or preserved meats. These outputs are consumed by a variety of other NACE codes, such as 10.12 Manufacture of meat and poultry meat products, 46.32 Wholesale of meat and meat products, and 47.22 Retail sale of meat and meat products in specialized stores.

Revisions to 10.11

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 10.11. The most recent 1 version of this code (10.11) is in the NACE v2.1 system (this version):

This page shows the most recent version of code 10.11.

Family tree for processing and preserving of meat, except of poultry meat

    graph LR
    A["<a href='/classifications/nace/v2-1/C'>C: MANUFACTURING</a>"]
A --> B["<a href='/classifications/nace/v2-1/C/10'>10: Manufacture of food products</a>"]
B --> C["<a href='/classifications/nace/v2-1/C/10/1'>10.1: Processing and preserving of meat and production of meat products</a>"]
C --> D["<a href='/classifications/nace/v2-1/C/10/11'>10.11: Processing and preserving of meat, except of poultry meat</a>"]

    C --> E["<a href='/classifications/nace/v2-1/C/10/12'>10.12: Processing and preserving of poultry meat</a>"]
C --> F["<a href='/classifications/nace/v2-1/C/10/13'>10.13: Production of meat and poultry meat products</a>"]

    

    %% Color coordination by level

    classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px
    classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
    classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
    classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
    classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level1
class B level2
class C level3
class D level4
class E level4
class F level4

  class D highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class D highlight