Water is one of the most important resources in the operation of slaughterhouse and other types of meat establishments. Large quantities of water are used in cleaning process areas, cleaning and sanitizing the production equipment and in washing the meat to meet the acceptable levels of cleanliness.

Water is also used as part of the process such as scalding to facilitate removal of hair or in chilling the animal. So the potential for the meat establishments to reduce water consumption is a primary consideration. Aside from the water consumption, another issue of concern is the large amount of wastewater generated from the meat establishments.

The wastewater produced from the meat establishments poses pollution problems due to high content of fat, blood, solids and other chemicals. This type of effluent usually requires proper treatment in order to prevent more environmental implications if not properly handled.