The quality characteristics of semimembranous (SM), biceps femoris (BF) and semitendinosus (ST) roasts obtained from young and mature cow carcasses subjected to low voltage (110V) electrical stimulation (ES) were determined. ES was applied for 2min with a redesigned probe of open busbar design. Evaluations were conducted on meat obtained from control young and mature sides (no ES), aged 7 days, and from ES young and mature sides, aged 48h.ES caused a reduction (p<0.001) in pH values at 1, 4 and 24h post-mortem but had no effect on temperature. The lean of rib-eye muscle from ES and control carcasses was similar in firmness, fineness and “heat ring”. Rib-eye muscle color of ES young cows was lighter (p<0.01) than that of young controls. Generally, cooking losses of roasts were not affected by ES. For all roasts from young cows and for SM and ST roasts from mature cows, trained panelists detected no significant effects due to ES. However, BF roasts from ES mature cows were less soft (p<0.01) and had more residual connective tissue (p<0.001) than those from control mature cows. Using the OTMS-Kramer shear, BF roasts from ES mature cows required more force to shear (p<0.05) than control mature cows. Differences due to this low voltage ES techniques were not consistent for all muscles and, therefore, appear to be of no practical importance.Animal maturity had some effects. The raw rib-eye muscle of young cows was finer in texture (p<0.01) than that from mature control cows. BF roasts from ES young cows were lower in total collagen (p<0.05) than those from control mature cows. Sensory data showed BF roasts from control and ES young cows were softer, more tender (p<0.05) and had less (p<0.001) and softer (p<0.05) residual connective tissue than those from ES mature cows.
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