Case history studies of energy conservation improvements in the meat industry

Presented are case histories for ten energy-efficient technologies implemented by the meat industry. For each case is presented: the name and location of the plant, name of plant employee contact with address and telephone number, energy consumption and costs at the plant before and after implementation of energy-conserving technology, description of the investment decision process, and changes in production or product quality as a result of the new equipment. The measures presented are: continuous rendering, high-pressure return on the boiler, heat recovery from condensate return and flash steam, continuous whole blood processing, preheating of process water with recovered refrigeration waste heat, continuous rendering of poultry scraps, electrical stimulation of beef, preheating and storing process water with recovered refrigeration waste heat, microcomputer control system, and housekeeping improvements. (LEW