Abstract
Aging explained >45% of the variability in beef tenderness, whereas electrical stimulation explained >12%. The effect of electrical stimulation was significant for calf-fed steers up to 27 d of aging. However, this effect did not persist beyond 6 d of aging for yearling-fed steers. However, electrical stimulation prevents cold toughening in lighter, leaner carcasses.
Highlights
Electrical stimulation is a well-known technology currently used in Canada, which has been reported to reduce tenderness variation in beef cattle (Savell et al 1978)
As carcass weight and fat thickness depend on numerous production factors, such as genotype, production system, or growth promotants, all these factors may show interactive effects with the use of electrical stimulation in beef carcasses
Previous results (Juárez et al 2012) have demonstrated that aging time has the largest impact on beef tenderness when compared with other pre- and postmortem factors, such as breed, production system, growth promotants, or carcass suspension
Summary
Electrical stimulation is a well-known technology currently used in Canada, which has been reported to reduce tenderness variation in beef cattle (Savell et al 1978). The beef industry has become concerned regarding the efficacy of electrical stimulation in improving tenderness as beef carcass weight and fatness increase (Lopez-Campos et al 2012). As carcass weight and fat thickness depend on numerous production factors, such as genotype, production system (age and diet), or growth promotants, all these factors may show interactive effects with the use of electrical stimulation in beef carcasses. Previous results (Juárez et al 2012) have demonstrated that aging time has the largest impact on beef tenderness when compared with other pre- and postmortem factors, such as breed, production system, growth promotants, or carcass suspension. The objective of this study was to determine both the efficacy and the relative contribution of electrical stimulation on beef tenderness compared to other production and processing factors, as well as their potential interactions
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
