Production process: Beef cattle from farms (1) in Hungary are slaughtered in the abattoir and meat rendering plant (2). The meat is minced in large plastic tubs and then transported in refrigerated lorries (4C) to a meat processing factory in France (3, 4). Here the mince is further processed by adding water (local supply) and grinding down to a paste. The paste is then mixed in temperature-controlled large steel containers (4C) with pork fat imported from Denmark (13), onion powder imported from Sicily (5) and flour transported from Strasbourg (7). Following mixing, meat burgers are formed in moulds and frozen at -80C. Following this, burgers are removed from the moulds and packaged in cellophane wrappers and plain white boxes, using an automated process, for transportation at -20C to the UK (8). In a UK food packaging company (9) gloved workers remove cellophane wrapped burgers from the white boxes and place them onto an automated boxing machine which packages 6 burgers per box. This packing process has to take place within 15 minutes per batch of 6 to avoid defrosting. The burgers are then transported at -20C to a food distribution company warehouse (11). Here they are stored at -20C and marked with best before dates. They are then distributed as needed to supermarkets throughout the UK by refrigerated transport (- 20C) alongside other frozen goods. Beef Burgers Ingredients: Beef (48%) Onion Powder Pork Fat (12%) Salt Flour Water 13 Beef farms in Southern and Eastern Hungary Abattoir and meat rendering plant Refrigerated transport company Meat Processing factory (production of beef burgers) Lyophilised onion powder factory Wheat farms Wheat flour factory Refrigerated transport company 59.007493FDPWNT' Food packaging company A O . Refrigerated transport company _|. _t . Food Distribution company warehouse _|. N . Supermarket outlets A 0.7 . Pork products company A 4:. . Refrigerated transport company _' Arrows depict refrigerated transport routes