Abstract
Two electrical-stimulation (ES) systems, extra low (45V) voltage (LES) and moderate (145V) voltage (MES), were evaluated for their effects on beef carcass quality-indicating characteristics and muscle tenderness. Lean-color problems and heat-ring formation were substantially reduced by both ES systems. However, heat-ring formation was more uniformly controlled with the LES system. Both ES systems produced a rapid drop in muscle pH within the first 5 h postmortem. Shear-force values for different muscles of the carcass (longissimus, semimembranosus, biceps femoris and triceps brachii) indicated that both ES systems improved tenderness. When the carcass was suspended by one leg during ES, the side associated with the shackled leg frequently showed a different response to ES than the companion side. This research encourages successful implementation of low-voltage electrical stimulation for commercial use.
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