ANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001
Abstract
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.
About the Authors
Yu. A. Kuzlyakina
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Yulya A. Kuzlyakina — candidate of technical sciences, senior research, Department of technical regulation and food safety systems
109316, Moscow, Talalikhina str., 26
Z. A. Yurchak
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Zoya A. Yurchak — candidate of technical sciences, head of department, Department of technical regulation and food safety systems
109316, Moscow, Talalikhina str., 26
B. D. Baskhamdgieva
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Baira D. Baskhamdgieva — senior tecnician, Department of technical regulation and food safety systems
109316, Moscow, Talalikhina str., 26
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For citation:
Kuzlyakina Y.A., Yurchak Z.A., Baskhamdgieva B.D. ANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001. Food systems. 2019;2(3):23-28. https://doi.org/10.21323/2618-9771-2019-2-3-23-28
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