Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation

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.

Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham

“…Prominent among these are pulsed electric fields (PEF), ultrasonic (US), and high–pressure processing (HPP). Within this spectrum, electrical stimulation (ES) technology distinguishes itself as capable of inducing desired reactions by applying pulsed currents [ 2 ]. Endowed with attributes such as energy efficiency, environmental sustainability, and economic viability, ES has been increasingly embraced by the cattle and sheep slaughtering industries due to its straightforward application and remarkable effectiveness [ 3 ].…”