Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation

Abstract

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 (CO2) 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 CO2 mitigation from a shorter feeding period for Hanwoo steers from 31 months to 26 months may reduce 1.04 kg of CO2-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 CO2 emissions.

Keywords

• localized electrical stimulation
• Hanwoo beef
• aging
• tenderness
• CO₂ emission
• Warner–Bratzler shear force