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

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 stim...

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Autores principales:	Joanna Katarzyna Banach, Ryszard Żywica, Paulius Matusevičius
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/32bd19fb5e3d40aab8b8d343b1818e31
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spelling	oai:doaj.org-article:32bd19fb5e3d40aab8b8d343b1818e312021-12-02T20:04:30ZInfluence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation.1932-620310.1371/journal.pone.0240639https://doaj.org/article/32bd19fb5e3d40aab8b8d343b1818e312021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0240639https://doaj.org/toc/1932-6203Among 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.Joanna Katarzyna BanachRyszard ŻywicaPaulius MatusevičiusPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 11, p e0240639 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Joanna Katarzyna Banach Ryszard Żywica Paulius Matusevičius Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation.
description	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.
format	article
author	Joanna Katarzyna Banach Ryszard Żywica Paulius Matusevičius
author_facet	Joanna Katarzyna Banach Ryszard Żywica Paulius Matusevičius
author_sort	Joanna Katarzyna Banach
title	Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation.
title_short	Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation.
title_full	Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation.
title_fullStr	Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation.
title_full_unstemmed	Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation.
title_sort	influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/32bd19fb5e3d40aab8b8d343b1818e31
work_keys_str_mv	AT joannakatarzynabanach influenceofvariouschillingmethodsonthesustainablebeefproductionbasedonhighvoltageelectricalstimulation AT ryszardzywica influenceofvariouschillingmethodsonthesustainablebeefproductionbasedonhighvoltageelectricalstimulation AT pauliusmatusevicius influenceofvariouschillingmethodsonthesustainablebeefproductionbasedonhighvoltageelectricalstimulation
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Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation.

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