Abstract
Post-mortem electrical stimulation (ES) is not a new technology but has only recently become a commercial possibility for use in broiler processing. In broilers, ES seeks to reduce the toughness of meat that is deboned prior to the normal aging (or maturation) period. This is different from its previous use in red meat in which it is largely used to improve many aspects of the quality of meat that is aged on the carcass. Although many different ES techniques have been studied, the systems can be grouped into low amperage (0–200 mA per bird) and high amperage systems (350–500 mA per bird). Both types of systems have been used by processors and high amperage stimulators are available from a commercial manufacturer. The low amperage systems vary in their conditions and are commonly combined with other, enhancing procedures. The low amperage systems accelerate rigor development and prevent sarcomere shortening in the breast fillet after deboning, while the high amperage systems also induce the additional effect of myofibrillar damage to further improve tenderness. ES is a complex technology with many factors that need to be controlled for its successful implementation.
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