Abstract
ABSTRACTGrain‐finished steers and heifers (n=390) were slaughtered in a commercial plant and assigned to one of five groups: (a) electrical stimulation (ES) immediately after exsanguination, (b) ES immediately before evisceration, (c) ES immediately after evisceration, (d) ES immediately after splitting, and (e) untreated (not ES). ES consisted of either 150 or 550 volts for either 1 or 2 mm. Electrically stimulated carcasses had more youthful, brighter colored lean and less “heat‐ring” than untreated (not ES) carcasses. Steaks from electrically stimulated carcasses had (P<0.05) lower shear force values, were more tender, had less panel‐detectable connective tissue and higher overall palatability ratings than did steaks from untreated (not ES) carcasses. Steaks from carcasses receiving 550‐volt ES usually had more youthful, brighter colored lean and lower shear force values, were more tender, had less panel‐detectable connective tissue and higher overall palatability ratings than steaks from carcasses that received 150‐volt electrical stimulation. Quality and palatability traits of carcasses electrically stimulated for 1 mm were not different from those of carcasses receiving 2 mm of electrical stimulation. Electrical stimulation at different stages in the slaughter‐dressing sequence did not evoke differential responses in quality or palatability factors.
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