Documentation of 50% water conservation in a single process at a beef abattoir

Beef slaughter is water intensive due to stringent food safety requirements. We conducted a study at a commercial beef processor to demonstrate water conservation by modifying the mechanical head wash. We documented the initial nozzle configuration (112 nozzles), water pressure (275kPa), and flowrate (152L/head washed), then developed a 3-D CAD model to identify regions of water use redundancy. The mechanical head wash was modified by reducing nozzle count (72), decreasing pressure (138kPa) and flowrate (78.4L/head). To objectively document visual cleansing, heads were photographed at three locations post decapitation: 1) prior to manual wash, 2) prior to entering, and 3) upon exit of the mechanical head wash. Changes in red saturation between stations 1 and 3 provided an objective measure of relative cleanliness. Prior to altering operating parameters, the post-wash red saturation was 5%; after modification this increased slightly to 7.5%. Water use was reduced by 48.4% without altering head cleanliness acceptance.