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How much energy to process one pound of meat? A comparison of energy use and specific energy consumption in the meat industry of four European countries

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  • Ramírez, C.A.
  • Patel, M.
  • Blok, K.

Abstract

In this paper, we have used energy and physical production data to develop energy efficiency indicators for the meat industry of four European countries for the last 15 years. Our results show a significant increase in the energy use per tonne of product in all countries (between 14% and 48%). In order to understand the drivers behind the trends, factors such as the share of frozen products, the share of cut-up products and increasing food hygiene measures are analysed. We find that strong hygiene regulations can explain between one and two-thirds of the increase while the role of increasing shares of frozen and cut fresh meat it is found to be of no significance.

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  • Ramírez, C.A. & Patel, M. & Blok, K., 2006. "How much energy to process one pound of meat? A comparison of energy use and specific energy consumption in the meat industry of four European countries," Energy, Elsevier, vol. 31(12), pages 2047-2063.
    • Handle: RePEc:eee:energy:v:31:y:2006:i:12:p:2047-2063
    DOI: 10.1016/j.energy.2005.08.007
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    15. Nunes, J. & Silva, Pedro D. & Andrade, L.P. & Gaspar, Pedro D., 2016. "Key points on the energy sustainable development of the food industry – Case study of the Portuguese sausages industry," Renewable and Sustainable Energy Reviews, Elsevier, vol. 57(C), pages 393-411.
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    17. Henri de Groot & Peter Mulder, 2011. "Energy-intensity developments for 19 OECD countries and 51 sectors," CPB Discussion Paper 171, CPB Netherlands Bureau for Economic Policy Analysis.
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    22. Giacomo Falchetta & Nicolò Golinucci & Matteo Vincenzo Rocco, 2021. "Environmental and Energy Implications of Meat Consumption Pathways in Sub-Saharan Africa," Sustainability, MDPI, vol. 13(13), pages 1-22, June.
    23. Karakaya, Ahmet & Özilgen, Mustafa, 2011. "Energy utilization and carbon dioxide emission in the fresh, paste, whole-peeled, diced, and juiced tomato production processes," Energy, Elsevier, vol. 36(8), pages 5101-5110.

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