About this Manual

The purpose of all Emission Estimation Technique (EET) Manuals in this series is to assist Australian manufacturing, industrial and service facilities to report emissions of listed substances to the National Pollutant Inventory (NPI). This Manual describes the procedures and recommended approaches for estimating emissions from facilities engaged in meat processing industries.

The meat processing activities covered by this Manual include facilities primarily engaged in:
- Abattoirs and Meat Processing
- Meat Rendering
- Poultry Slaughtering and Processing
- Smallgoods Manufacturing

EET MANUAL: Meat Processing

HANDBOOK: Meat & Meat Product Manufacturing

ANZSIC CODES :

• 211 Meat and Meat Product Manufacturing
• 2111 Meat Processing
• 2112 Poultry Processing
• 2113 Bacon, Ham and Smallgoods Manufacturing

First published in June 1999
National Pollutant Inventory
Environment Australia

Emission Estimation Techniques Used in the Manuals

Estimates of emissions of NPI-listed substances to air, water and land should be reported for each substance that triggers a threshold. The reporting list and detailed information on thresholds are contained in the NPI Guide at the front of this Industry Handbook. In general, there are four types of emission estimation technique (EET) that may be used to estimate emissions from a facility.

The four types described in the NPI Guide are:

• sampling or direct measurement
• mass balance
• fuel analysis or other engineering calculations
• emission factors