Reducation possibilities of gas emission from meat processing companies: a review

Every year the ecological situation in the world is getting worse. Modern enterprises in their daily activities should provide not only high-quality and safe products, but also strive to improve environmental performance. The meat industry occupies a leading position in terms of the level of environmental pollution in the food industry. The main indicators of the meat chain have an impact on environmental aspects, the production process, the heat treatment of the product has the highest indicators from the slaughter of the animal to the transportation of the finished product. This article looks into possible ways to reduce emission into the atmosphere during the meat processing as smoking and evaluates the effectiveness of possible ways to reduce emission into the atmosphere, highlighting the most effective ways to achieve an environmentally friendly balance. During this research it was revealed that a more optimal and cost-effective method to achieve the desired result is the installation of CAB (Catalytic afterburner).