Energetyczno-ekonomiczne aspekty procesu schladzania poltusz bydlecych przy zastosowaniu elektrostymulacji wysokonapieciowej

In this paper the reults of research work related to the energy consumption process of the beef meat chilling have been shown. According to the heat balance of the cold room the author has stated that the main factors wchich caused the costs of the beef meat chilling process were: the temperature of the cold room surrounding and the average temperature of beef half carcasses at which the chilling process was started. These values depend on the temperture of the season. According to the results obtained the possibility of cutting the costs of the beef half carcasses chilling proces and reducing of the meat ullages as a consequence of applying the electrostimulation process and fast chilling methods, have been found.