Electrical stimulation and the hot boning of beef

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Abstract
Beef sides were stimulated immediately after carcass dressing and then hot boned, the primal cuts being transferred to freezing or chilling at 2 h post mortem. Despite rapid freezing (7-10 h) rigor was achieved before meat temperature had fallen low enough (< 10.degree. C) to induce cold shortening. The meat was as tender as that boned from sides chilled conventionally for 24 h. Alternatively, if the cuts were chilled to 5.degree. C over a period of 46 h before freezing, shortening was avoided and the meat aged to a highly acceptable and uniform level. Since bacterial growth was limited by the much shorter processing time, the meat was more wholesome than that produced by conventional chilling and aging procedures.

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