Conclusion

The major challenges facing the meat industry are to control the quality of highly perishable products. Manufacturers need to set up efficient, time-saving production and cleaning processes to guarantee the freshness of meat products and delay meat spoilage as long as possible. Process optimization, which is simple to implement, can be a source of considerable water savings. The design requires a good understanding of the various consumption levels and of the process. It may, for example, be possible to carry out the same stage using less water. Water management must therefore be at the heart of production systems, not only to minimize but also to control expenditure, while ensuring food safety. Biofouling is a recurring problem in the food industry. The build-up of proteins and minerals induced by poor cleaning procedures and ageing equipment jeopardizes proper execution and weighs on process...