Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation
This study investigated the effect of localized electrical stimulation on Hanwoo beef quality. It focused on the chemical and physical properties of the Longissimus thoracis (LT) and Biceps femoris (BF) muscles, and it explored the implications of carbon dioxide (CO<sub>2</sub>) reductio...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/1/37 |
| _version_ | 1827384740095721472 |
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| author | Dawoon Jeong Young Soon Kim Hong-Gun Kim Inho Hwang |
| author_facet | Dawoon Jeong Young Soon Kim Hong-Gun Kim Inho Hwang |
| author_sort | Dawoon Jeong |
| collection | DOAJ |
| description | This study investigated the effect of localized electrical stimulation on Hanwoo beef quality. It focused on the chemical and physical properties of the Longissimus thoracis (LT) and Biceps femoris (BF) muscles, and it explored the implications of carbon dioxide (CO<sub>2</sub>) reduction achieved by accelerating tenderization via localized electrical stimulation. The results show that the application of localized electrical stimulation (45 V) had no significant impact on the TBARS (thiobarbituric acid reactive substances) of either the LT muscle or the BF muscle. Localized electrical stimulation and aging treatments had a significant effect on meat tenderness in the LT and BF muscles, but there was no interactive effect. In particular, the WBsf (Warnar–Bratzler shear force) at 2 days of aging of the electrically stimulated BF muscle was 5.35 kg, which was lower than that of the control group (5.58 kg) after 14 days of aging; however, the effect of WBsf reduction due to aging in the LT muscle was higher than the localized electrical stimulation effect. Estimating CO<sub>2</sub> mitigation from a shorter feeding period for Hanwoo steers from 31 months to 26 months may reduce 1.04 kg of CO<sub>2</sub>-eq emissions associated with the production of a single kilogram of trimmed beef. In conclusion, localized electrical stimulation improved the tenderness of Hanwoo beef and reduced CO<sub>2</sub> emissions. |
| first_indexed | 2024-03-08T15:07:59Z |
| format | Article |
| id | doaj.art-f51971db512a4b5b8cd051d7fc6476d0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:59Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f51971db512a4b5b8cd051d7fc6476d02024-01-10T14:56:40ZengMDPI AGFoods2304-81582023-12-011313710.3390/foods13010037Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical StimulationDawoon Jeong0Young Soon Kim1Hong-Gun Kim2Inho Hwang3Department of Animal Science, Jeonbuk National University, Jeonju 54896, Republic of KoreaInstitute of Carbon Technology, Jeonju University, Jeonju 55069, Republic of KoreaInstitute of Carbon Technology, Jeonju University, Jeonju 55069, Republic of KoreaDepartment of Animal Science, Jeonbuk National University, Jeonju 54896, Republic of KoreaThis study investigated the effect of localized electrical stimulation on Hanwoo beef quality. It focused on the chemical and physical properties of the Longissimus thoracis (LT) and Biceps femoris (BF) muscles, and it explored the implications of carbon dioxide (CO<sub>2</sub>) reduction achieved by accelerating tenderization via localized electrical stimulation. The results show that the application of localized electrical stimulation (45 V) had no significant impact on the TBARS (thiobarbituric acid reactive substances) of either the LT muscle or the BF muscle. Localized electrical stimulation and aging treatments had a significant effect on meat tenderness in the LT and BF muscles, but there was no interactive effect. In particular, the WBsf (Warnar–Bratzler shear force) at 2 days of aging of the electrically stimulated BF muscle was 5.35 kg, which was lower than that of the control group (5.58 kg) after 14 days of aging; however, the effect of WBsf reduction due to aging in the LT muscle was higher than the localized electrical stimulation effect. Estimating CO<sub>2</sub> mitigation from a shorter feeding period for Hanwoo steers from 31 months to 26 months may reduce 1.04 kg of CO<sub>2</sub>-eq emissions associated with the production of a single kilogram of trimmed beef. In conclusion, localized electrical stimulation improved the tenderness of Hanwoo beef and reduced CO<sub>2</sub> emissions.https://www.mdpi.com/2304-8158/13/1/37localized electrical stimulationHanwoo beefagingtendernessCO<sub>2</sub> emissionWarner–Bratzler shear force |
| spellingShingle | Dawoon Jeong Young Soon Kim Hong-Gun Kim Inho Hwang Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation Foods localized electrical stimulation Hanwoo beef aging tenderness CO<sub>2</sub> emission Warner–Bratzler shear force |
| title | Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation |
| title_full | Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation |
| title_fullStr | Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation |
| title_full_unstemmed | Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation |
| title_short | Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation |
| title_sort | beef toughness and the amount of greenhouse gas emissions as a function of localized electrical stimulation |
| topic | localized electrical stimulation Hanwoo beef aging tenderness CO<sub>2</sub> emission Warner–Bratzler shear force |
| url | https://www.mdpi.com/2304-8158/13/1/37 |
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