Effects of electrical stimulation, followed by moderate cooling, on meat quality characteristics of veal Longissimus dorsi

Abstract

Three groups of male Friesian veal calves (in total, 92) were slaughtered in separate series. Within each group, a subgroup (selected on the basis of blood characteristics determined 1 week ante mortem) was electrically stimulated immediately after bleeding (64 s-Mitab® Low voltage unit). Carcasses were transferred ca. 25 min post mortem (pm) to a cooler at 6°C and ca 2 h pm to a cooler at 3°C. Electrical stimulation (ES) increased brightness and, to a lesser extent, yellowness, of the freshly cut surface (6th rib Longissimus dorsi, 24 h pm) but resulted also in a diminished water-holding capacity (WHC) of the veal meat. The effect of ES on tenderness (Warner-Bratzler shear force, 48 h pm) is positive for two of the three groups but negative for the third. This indicates that ES probably results in two opposite effects on tenderness—‘toughening’, as a result of the sarcomere shortening which occurred in all three groups, and ‘tenderizing’, as a result of microscopical fibre disruption. Our data indicate that disadvantages of ES may outweigh advantages when followed by moderate cooling.