Effects of electrical stimulation and temperature on beef quality and tenderness
Beef carcasses were stimulated with either 50 or 500 V and exposed to three chilling temperatures during the first 3 to 9 h post mortem. Both high (HV) and low voltage (LV) electrical stimulation (ES) treatments improved lean maturity scores, lowered the pH values at 2 h through 12 h and reduced the time required for the ATP level to reach minimum values. Both HV-ES and LV-ES treatments influenced firmness, fragmentation and connective tissue (CT) residue as measured by sensory panel and reduced Instron shear value (ISV) of loin steaks. The 30°C temperature treatment had an adverse effect while the 20°C temperature treatment had a beneficial effect on ISV and panel ratings for firmness and CT residue. There was an interaction between conditioning treatments and ES for ISV and sensory panel traits. The LV-ES-20C treatment resulted in the lowest ISV and superior panel ratings; however, the LV-ES-30C treatment had ISV and sensory panel ratings that were similar to the NES-2C (control) group. © 1987.
Publication Source (Journal or Book title)
Koh, K., Bidner, T., McMillin, K., & Hill, G. (1987). Effects of electrical stimulation and temperature on beef quality and tenderness. Meat Science, 21 (3), 189-201. https://doi.org/10.1016/0309-1740(87)90089-1