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Cold Storage Energy Aspects of Electrically Stimulated Hot-boned Meat

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Advances in Meat Research

Abstract

The continued increase (15 to 18%) in the number of animals slaughtered annually to meet the demand for beef products and the steady increase in the costs of meat processing strongly suggest a need to modify the existing processing methods to provide fabrication efficiency and energy conservation (Henrickson 1981). The prevalent commercial practices of chilling, freezing, and distributing carcasses consume tremendous amounts of energy (Rosoff and Ries 1976; Unger 1977). Consequently, the economic return is marginal. The energy requirements for processing per pound of live weight seem to vary with species, degree of processing, and plant type (Unger 1975). For example, in the case of beef, the energy expenditures vary from 750 to 1500 BTU/lb with an average of 910 BTU/lb live weight. Processing of pork requires on the average 1650 BTU/lb live weight.

Journal Series Paper 4140 of the Oklahoma Agricultural Experimental Station. Financed in part by Station Project 2-4-2-1217.

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    R. L. Henrickson & A. Asghar

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Henrickson, R.L., Asghar, A. (1985). Cold Storage Energy Aspects of Electrically Stimulated Hot-boned Meat. In: Advances in Meat Research. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-5939-5_8

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