Process descriptionThe present data refer to slaughtering of chicken in eleven Danish chicken slaughterhouses in 1997-1999. The main processes are following: 1) chicken are transported to the chicken slaughterhouse in plastic boxes 2) the chicken are placed upside-down on a conveyor 3) the chicken are stunned and stabbed in the throat and the blood is tapped, 4) the chicken die from blood loss and the dead bodies are scalded in water (app. 60oC) 5) feathers, intestines, heads and feet are removed 7) the bodies are washed and cooled and eventually cut into pieces 8) the final product is packed and stored for distribution to the market. Feathers, blood, intestines, heads and feet are sold to bone meal factories. Wastewater generated during the process is treated more or less before it is diverted to municipal wastewater treatment. All production processes are automatic and modern.
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Unit | quantity | ||
Inputs | Living chicken | kg | 1 |
Electricity | kWh | 0.2 | |
Heat | kWh | 0.1 | |
Water | l | 9 | |
Outputs | Products | ||
Slaughtered chicken | kg | 0.728 | |
Blood, heads, intestines etc. | kg | 0.27 | |
Emissions to municipal wastewater treatment plant | |||
BOD | g | 21 | |
total N | g | 2.2 | |
total P | g | 0.3 |
Location in database: Material/Food from industry/From slaughterhouses/Chicken, fresh, form slaughetrhouse |
References
Pontoppidan O and Hansen P-I (2000). Renere teknologi på fjerdkræslagterier - projektrapport . Environmental project no. 573. Danish Environmental Protection Agency. In Danish.
Data URL: http://www.lcafood.dk/processes/industry/slaugtheringofchicken.html
Version no.: 1.00
Authors: Per H. Nielsen
2.-0 LCA Consultants
and
Ole
Pontoppidan
Slagteriernes forskningsinstitut.
Data entry:
Data have been entered in this format by Per H. Nielsen.
Data completed: July 2003.