Carcass electrical stimulation to prevent cold shortening toughness in beef

Abstract

If beef sides are subjected to a 1-2 min period of high-voltage (3600 V) electrical stimulation immediately after carcass dressing, the time for rigor setting is reduced from 24 h to about 5 h. Even with rapid chilling the stimulated carcasses are still warm at rigor entry, so that cold shortening with toughening does not develop and the meat can be aged to a high oegree of uniform tenderness.