Entrepreneurs 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.

中文翻译：

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可持续的牛肉生产系统中采用的各种冷冻和高压电气刺激方法

实施肉类生产可持续发展理念的企业家对将各种红肉冷却系统与质量改进技术相结合非常感兴趣。因此，我们分析了高压电刺激（HVES）的影响并选择了冷冻方法对牛肉质量特征和体重减轻的影响。我们还基于各种数量的原料的快速冷却过程中基于冷却室的热平衡来研究能耗。HVES和快速冷却方法带来了积极的经济（肉类减重），技术（高质量，热粘合），充满活力的（较低的电力消耗）和组织效果（提高了冷却速度，减少了仓储面积并减少了员工工资支出） ）与慢速和加速方法相比。通过增加数量的冷鲜肉达到所需的最终温度，可使从腔室收集的总热量和肉的重量减少几倍。这可以推荐企业家在追求可持续肉类生产中应采取的上述行动。