Abstract
Abstract Most research on electrical stimulation of carcasses has focused on the use of high voltages. The present study was undertaken in order to develop an effective low voltage stimulation method for the improvement of meat quality. When using short, square-wave pulses at a frequency of 14 pulses/second, a pH of 5.6 was recorded in M. longissimus dorsi 2 hours after stimulation compared with 6.6 in non-stimulated carcasses. Electrical stimulation resulted in significant improvements in shear force and sensory panel evaluated tenderness. One plausible mechanism for the improvement in tenderness could be the avoidance of cold shortening. Effects on other meat quality indices were relatively small. In conclusion, the low voltage electrical stimulation presented here is a promising method for ensuring good meat tenderness in the loin muscle.
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 call
