Improving Appearance and Palatability of Meat from Ram Lambs by Electrical Stimulation

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Abstract
Appearance of certain lean surfaces and palatability of chops from electrically stimulated (ES) and untreated sides of ram lamb carcasses (light-, medium- and heavyweight) and untreated wether carcasses were evaluated. ES sides of ram lamb carcasses had more youthful longissimus muscle color (P<.001) and internal lean surface color (P<.05) scores than did untreated sides of ram lamb carcasses. Longissimus samples from ES sides of ram carcasses received higher sensory panel ratings for muscle fiber tenderness (P<.0001), overall tenderness (P<.001), connective tissue amount (P<.05) and overall palatability (P<.001) and had lower (P<.001) shear force values than longissimus samples from untreated sides. Biceps femoris samples from ES sides of ram carcasses received higher sensory panel scores for muscle fiber tenderness (P<.05) and overall tenderness (P<.05) and had lower (P<.001) shear force values than biceps femoris samples from untreated sides. No differences (P>.05) in palatability ratings and(or) shear force values of semimembranosus or semitendinosus muscles were found between samples from ES and untreated carcasses. When rams were divided into three weight groups, differences (P<.05) in certain palatability ratings were observed between samples from ES and untreated sides for each muscle; however, muscles from different weight groups of rams responded differently to ES. Chops from both ES and untreated sides of rams were less desirable in appearance than chops from the untreated wether sides after the initial day of retail display. ES can improve the palatability of meat from carcasses produced by ram lambs; however, it appears that cuts from ES or untreated rams are not equivalent in retail appearance to cuts from untreated wethers.

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