1. Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation
- Author
-
Paulius Matusevičius, Joanna K. Banach, and Ryszard Żywica
- Subjects
Food Handling ,Animal Slaughter ,Electricity ,Animal Products ,Medicine and Health Sciences ,Food Industry ,media_common ,Animal Management ,Mammals ,Multidisciplinary ,Physics ,Eukaryota ,High voltage ,Agriculture ,Ruminants ,Muscle Analysis ,Pulp and paper industry ,Cold Temperature ,Bioassays and Physiological Analysis ,Physical Sciences ,Vertebrates ,Medicine ,Beef ,Efficient energy use ,Research Article ,Meat ,media_common.quotation_subject ,Science ,Surgical and Invasive Medical Procedures ,Research and Analysis Methods ,Sustainability Science ,Bovines ,Production (economics) ,Animals ,Quality (business) ,Nutrition ,Consumption (economics) ,Functional Electrical Stimulation ,business.industry ,Ecology and Environmental Sciences ,Organisms ,Biology and Life Sciences ,Electric Stimulation ,Diet ,Sustainable management ,Food ,Greenhouse gas ,Amniotes ,Environmental science ,Cattle ,business ,Zoology - Abstract
Among the challenges of sustainable management of meat production, the key issue is to improve the energy efficiency of production processes, which will consequently affect the reduction of greenhouse gas emissions. Such effects are achieved by combining various chilling systems with electrical stimulation that determines the quality of meat at the slaughter stage. The novelties of the research undertaken included determining the impact of various variants of meat production (chilling method: slow, fast, accelerated + HVES/NES) on changes in the basic (industrial) quality indicators (pH and temperature) of beef produced from Polish Holstein-Friesian breed cattle, and then indicating the optimal variant for energy-efficient (sustainable) beef production. The HVES and the fast chilling method yielded positive economic (meat weight loss), technological (high quality, hot-boning), energetic (lower electricity consumption), and organizational effects (reduced chilling and storage surfaces and expenditures for staff wages) compared to the slow and accelerated methods. Reaching the desired final temperature with an increased amount of chilled meat enables obtaining a few-fold decrease in the specific energy consumption and a higher energy efficiency of the process. This allows recommending the above actions to be undertaken by entrepreneurs in the pursuit of sustainable meat production.
- Published
- 2020