Effect of Electrical Stimulation on Quality and Palatability of Light-weight Beef Carcasses

Abstract

Fifty light-weight (300 to 375 kg) heifers were slaughtered, split longitudinally and randomly selected sides were electrically stimulated (machine setting=100 volts, 5 amps, 50 to 60 cycles per second; producing a 440 volt potential difference between electrodes) within 1 hr post-exsanguination. Treatment groups for paired sides included 0 vs 25, 0 vs 50, 0 vs 75, 25 vs 50, and 50 vs 75 electrical impulses per side. When significant differences in carcass traits, tenderness and overall palatability were observed between control and treated sides, advantages were always in favor of electrically stimulated sides. The most consistent improvements elicited by electrical stimulation were in USDA lean maturity score (more youthful), muscle color (brighter), incidence of “heat-ring” (less frequent; less severe), shear force (more tender) and sensory panel ratings (more tender; less organoleptically-detectable connective tissue; more desirable overall palatability). Use of 75, rather than 25 or 50, impulses slightly reduced the incidence and severity of “heat-ring”; however, there was very little evidence that use of more than 25 impulses would materially enhance the response in palatability achieved via electrical stimulation.