Novel cleaning improves pork production’s competitiveness and sustainability – University of Copenhagen

22 April 2015

Novel cleaning improves pork production’s competitiveness and sustainability

The daily cleaning during slaughter and processing of pork costs millions of kroner and uses great amounts of water, energy and cleaning agents. Higher production sustainability and lower cost can be obtained through a novel cleaning procedure.

The daily cleaning during slaughter and processing of pork costs millions of kroner and thus has a direct impact on the competitiveness of enterprises while it creates a significant environmental impact.

This project will rethink and streamline the traditional daily cleaning in slaughterhouses and meat processing companies, to secure financial savings for the benefit of competitiveness and sustainability through simultaneous reduction in consumption of water, energy and chemicals.

Management tool and user-friendly guidelines

This project’s purpose is to streamline traditional slaughterhouse cleaning with scientifically documented experiments and to develop an intuitive management tool.

In-line sensors will be used to measure the relevant production parameters. Based on the collected data, chemometric models and software will be developed to predict the current cleaning status. The user interface should be easily accessible, so the result that appears will be easily understood, such as ‘green = OK’ or ‘red = correction needed’.

Knowledge and documentation will be presented in the form of user-friendly guidelines describing how the cleaning at slaughterhouses and meat processing companies can be rethought to become more efficient and less harmful to the environment without compromising food safety, quality or aesthetics.

Original title: Større effektivitet og mindre miljøbelastning gennem nytænkning af rengøring

Start date: January 2014

End date: December 2017

Grant donor: Green Development and Demonstration

Programme

FOOD grant: DKK 900,000

Total grant: DKK 6,450,750