EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT

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Abstract
The effect of electrical stimulation (100 volts, 5 amps for approx 84–100 set) of beef, lamb and goat carcasses on meat palatability was evaluated. Twenty‐nine steers, 14 lambs and 11 goats were slaughtered, split into sides and one side from each carcass was electrically‐stimulated immediately before chilling by use of a commercial stunning device. Taste panel evaluation and Warner‐Bratzler shear values indicated that longissimus muscle samples from electrically stimulated sides of all three species were significantly more tender than samples from the untreated sides. Tenderness ratings for samples from the legs of lamb and goat carcasses indicated that the differences between treated and control samples were not of the same magnitude as those for samples of the longissimus. Flavor ratings for samples from electrically stimulated sides were significantly higher (P < 0.01) for beef; however, no significant differences were observed between samples from treated and cqntrol sides of lamb and goat carcasses. These data suggest that electrical stimulation can be utilized to improve the tenderness of beef, lamb and goat carcasses.