foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-3-23-28foodsyst-48Research ArticleСтатьиANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001ANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001KuzlyakinaYu. A.KuzlyakinaYu. A.

Yulya A. Kuzlyakina — candidate of technical sciences, senior research, Department of technical regulation and food safety systems

109316, Moscow, Talalikhina str., 26. 

Yulya A. Kuzlyakina — candidate of technical sciences, senior research, Department of technical regulation and food safety systems

109316, Moscow, Talalikhina str., 26

yu.kuzlyakina@fncps.ruYurchakZ. A.YurchakZ. A.

Zoya A. Yurchak — candidate of technical sciences, head of department, Department of technical regulation and food safety systems

109316, Moscow, Talalikhina str., 26. 

Zoya A. Yurchak — candidate of technical sciences, head of department, Department of technical regulation and food safety systems

109316, Moscow, Talalikhina str., 26

z.yurchak@fncps.ruBaskhamdgievaB. D.BaskhamdgievaB. D.

Baira D. Baskhamdgieva — senior tecnician, Department of technical regulation and food safety systems

109316, Moscow, Talalikhina str., 26. 

Baira D. Baskhamdgieva — senior tecnician, Department of technical regulation and food safety systems

109316, Moscow, Talalikhina str., 26

b.bashamdzhieva@fncps.ruV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesРоссияV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation201905102019232328Copyright © Kuzlyakina Y.A., Yurchak Z.A., Baskhamdgieva B.D., 20192019Kuzlyakina Y.A., Yurchak Z.A., Baskhamdgieva B.D.Kuzlyakina Y.A., Yurchak Z.A., Baskhamdgieva B.D.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/48

The purpose of this article was to represent the environmental indicators of meat production chain and highlight the main environmental aspects. Meat industry is recognized as one of the leading polluting industries in food production. Meat production chain was analyzed in terms of three levels of environmental aspects: severity of impact, probability, and the calculated quantitative estimate of the emerging aspects. Meat production requires natural resources (water and energy), which leads to the discharge of waste and wastewater. As a result, it has a major impact on climate change, consumption of natural resources and environmental pollution. Future research should focus on the environmental impact of meat production chain in terms of existing and newly developed environmental indicators and on finding solutions to reduce the overall environmental impact.

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The authors declare that there are no conflicts of interest present.