VARIOUS METHODS OF CHILLING AND HIGH-VOLTAGE ELECTRICAL STIMULATION APPLIED IN SUSTAINABLE BEEF PRODUCTION SYSTEMS

ABSTRACTEntrepreneurs implementing the concept of sustainable development of meat production are highly interested in combining various red meat chilling systems with quality-improving techniques. Therefore, we analyzed the impact of high-voltage electrical stimulation (HVES) and selected chilling methods on changes in quality characteristics and weight loss of beef. We also studied energy consumption based on the heat balance of chilling chambers during the fast chilling of varying amounts of raw material.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 (increased chilling speed, reducing of 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 enabled a few-fold reduction in the total heat collected from the chambers and in meat weight loss. This allows recommending the above actions to be undertaken by entrepreneurs in the pursuit of sustainable meat production.

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

PLoS ONE ◽

10.1371/journal.pone.0240639 ◽

2021 ◽

Vol 16 (11) ◽

pp. e0240639

Author(s):

Joanna Katarzyna Banach ◽

Ryszard Żywica ◽

Paulius Matusevičius

Keyword(s):

Energy Efficiency ◽

Electrical Stimulation ◽

Specific Energy Consumption ◽

Electricity Consumption ◽

Meat Production ◽

Beef Production ◽

Organizational Effects ◽

Holstein Friesian ◽

The Impact

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.

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Electricity Consumption in the Pork Production Chain From the Western Region of Paraná State, Brazil

Journal of Agricultural Science ◽

10.5539/jas.v11n3p474 ◽

2019 ◽

Vol 11 (3) ◽

pp. 474

Author(s):

Danieli Sanderson Silva ◽

Jair Antonio Cruz Siqueira ◽

Carlos Eduardo Camargo Nogueira ◽

Samuel Nelson Melegari de Souza ◽

Armin Feiden ◽

...

Keyword(s):

New Technologies ◽

Production Systems ◽

Specific Energy Consumption ◽

Electric Energy ◽

Electricity Consumption ◽

Meat Production ◽

Western Region ◽

Production Chain ◽

Productive Process ◽

The Western Region

The development of swine farming resulted in the specialization and transformation of the productive chain with direct impact on the agroindustry. The intensive swine production is representative, with relevant performance in the international scenario, with an expressive increase in volumes and values produced and exported, contributing significantly to the performance of the Brazilian trade balance. This performance is due to the technological and organizational advances of the last decades. The constant changes and advances that swine farming has been undergoing promote the search for new ways of raising pigs. There is a constant incorporation of new technologies and an uninterrupted reorganization in the production systems in the industry, aiming to follow the industrial progress with greater cost reduction and increased profitability. In this context, the objective of this study was to evaluate the consumption of electric energy in the productive process of pig termination in rural properties in the western region of Paraná. The study was conducted in three pig farms, where data were collected on the consumption of electricity in the production, slaughter and processing of pigs. The average specific energy consumption in the production of pigs in the termination stage was 0.0058 kWh kg-1, accounting for 1% of the process, while at slaughter it was 0.22 kWh kg-1, responsible for 38.22 kWh kg-1 % of consumption and processing of 0.35 kWh kg-1, accounting for 60.78%. Thus, results showed that the processing stage consumes the most energy within the pig meat production chain.

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Environmental Sustainability in Beef Production and Life Cycle Assessment as a Tool for Analysis

U Porto Journal of Engineering ◽

10.24840/2183-6493_006.001_0002 ◽

2020 ◽

Vol 6 (1) ◽

pp. 11-25

Author(s):

Pedro Henrique Presumido ◽

Fernando Sousa ◽

Artur Gonçalves ◽

Tatiane Cristina Dal Bosco ◽

Manuel Feliciano

Keyword(s):

Life Cycle Assessment ◽

Life Cycle ◽

Environmental Sustainability ◽

Environmental Performance ◽

Production Systems ◽

Meat Production ◽

Beef Production ◽

Conservation Of Natural Resources ◽

Intuitive Method ◽

The Impact

The sustainability of meat production systems has been highlighted by the impact on the environment and the conservation of natural resources. The aim of this manuscript is to provide a specific review of the environmental sustainability of beef production in a life cycle assessment (LCA) context. Questions about the main environmental impacts caused by beef production were discussed. The phases of the LCA were detailed as well as the main functional units, boundaries of the systems and categories of impacts used in recent studies. LCA is a fast, easy and intuitive method that correlates human activities and their environmental performance in different sectors, such as beef production.

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Impacts of red meat production on biodiversity in Australia: a review and comparison with alternative protein production industries

Animal Production Science ◽

10.1071/an09132 ◽

2010 ◽

Vol 50 (8) ◽

pp. 723 ◽

Cited By ~ 17

Author(s):

J. E. Williams ◽

R. J. Price

Keyword(s):

Protein Production ◽

Production Systems ◽

Red Meat ◽

Meat Production ◽

Potential Contribution ◽

Meat Industry ◽

Farming Community ◽

Relative Potential ◽

Terrestrial Biodiversity ◽

The Impact

All food production systems are under pressure to comply with societal expectations that the produce is not only of good nutritional value but is also sustainably produced. This review compares the performance of the red meat industry in Australia against white meat, plant-protein and other protein production systems across a range of biodiversity pressures through a review of over 500 peer-reviewed and other scientific sources. The review finds that taking into account the past legacy of red meat production systems, these industries make the largest relative potential contribution to the impact on terrestrial biodiversity in Australia, by both the area covered and the nature of the impacts. The review also finds that many initiatives of the beef and sheep industries have the potential to improve the management of biodiversity. To minimise the impact of beef and sheep meat systems on biodiversity, the conservation of natural resources needs to become a core and integral part of production systems, rather than it being perceived as an optional extra if times are good. To help address these challenges, stewardship payments for the ecosystem services (such as carbon, water and biodiversity) provided by the farming community to the wider society warrant further consideration.

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Production standards and the quality of milk and meat products from cattle and sheep raised in sustainable production systems

Biotechnology in Animal Husbandry ◽

10.2298/bah1103397j ◽

2011 ◽

Vol 27 (3) ◽

pp. 397-404 ◽

Cited By ~ 1

Author(s):

S. Jovanovic ◽

M. Savic ◽

S. Aleksic ◽

D. Zivkovic

Keyword(s):

Management Practices ◽

Production Systems ◽

Meat Products ◽

Product Yield ◽

Organic Production ◽

Meat Production ◽

Organic Milk ◽

Quality Of Milk ◽

The Impact ◽

Cattle And Sheep

Basic principles that inform organic livestock production are reviewed in this paper, with special emphasis on milk and meat production in cattle and sheep. Research findings to date are presented on the impact of various management practices, both organic and conventional, as they effect product yield and quality. The importance of incorporating autochnochous breeds into organic milk and meat production systems is particularly emphasized. Additionally, a global overview of organic milk and meat production is given, along with an assessment of opportunities for implementing organic production systems in Serbia.

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Meat production in developing countries

Proceedings of The Nutrition Society ◽

10.1017/s002966519900049x ◽

1999 ◽

Vol 58 (2) ◽

pp. 371-376 ◽

Cited By ~ 11

Author(s):

Margaret Gill

Keyword(s):

Developing Countries ◽

Global Economy ◽

Geographical Information Systems ◽

Crop Production ◽

Production Systems ◽

Central Africa ◽

Geographical Information ◽

Meat Production ◽

Spreadsheet Models ◽

The Impact

Developing countries have very diverse food consumption patterns and agricultural production systems. The proportion of meat in national diets varies from negligible in some countries in central Africa to 30–40% in some countries in Latin America and Mongolia. However, the demand for meat in developing countries is increasing rapidly (53%/year from 1982 to 1993), as the result of population growth and the trend for people to move to the cities. Growth rates in consumption are greatest in Asia, with China dominating the statistics, in view of the size of its population. Theoretically, livestock production can be increased to meet this demand, but the multiple roles of livestock in developing countries must be recognized if this is to be achieved in a sustainable manner. Resource-poor farmers who keep livestock may value more highly their contribution to livelihoods and to crop production, through provision of draught power and improvements in soil fertility through the recycling of manure, than the production of more meat. Recognition of the goals of the farmer and the wishes of the consumer regarding meat quality need to be reflected in the way in which opportunities for increasing meat production are identified and communicated to farmers. The impact of the global economy on cereal prices, for example, will also influence which interventions will be economically viable. Interpretation of information in an integral manner, using geographical information systems, mathematical models and/or simple spreadsheet models will be an important ingredient in turning scientific knowledge into increased meat production in developing countries.

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The effects of beef carcasses high voltage electrical stimulation and roasting methods on tenderness and water retention of beef

Technical Sciences ◽

10.31648/ts.2720 ◽

2018 ◽

Vol 2 (21) ◽

pp. 103-116

Author(s):

Katarzyna Tkacz ◽

Adam Więk ◽

Ryszard Żywica ◽

Joanna K. Banach

Keyword(s):

Heat Treatment ◽

Electrical Stimulation ◽

Water Content ◽

High Voltage ◽

Raw Material ◽

Beef Carcasses ◽

Maximum Shear Force ◽

Negative Effect ◽

Forced Air ◽

Air Circulation

The aim of the study was to determine the effect of high voltage electrical stimulation (330 V, 17 Hz, 120 s) of beef half-carcass and heat treatment on tenderness and water holding capacity of meat. The experimental material was a semimembranosus muscle derived from Polish Holstein-Friesian heifers (n=12). In the experiment, a forced and natural air circulation ovens were used; the raw material was heated at 170ºC to obtain a final temperature from 55 to 80ºC inside the beef. Results showed that electrical stimulation improved tenderness of roasted beef, which was demonstrated in the decrease in the maximum shear force from 39 to 26%. The electrical stimulation had a negative effect on cooking losses during roasting and water content in the final product. It has also been shown that studied quality attributes of beef depends on the type of heat treatment. Beef prepared in forced air circulation oven, were characterized by lower water content and higher values of maximum shear and compression forces than those heated in natural air circulation oven.

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