Effects of Electrical Stimulation and Delayed Chilling of Beef Carcasses on Carcass and Meat Characteristics

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Abstract
A 2x2 factorial experimental design with 2 replications was used to study the effects of a combination of electrical stimulation and delayed chilling of carcass on meat characteristics. Twenty Standard or Good grade beef cattle were slaughtered and 10 sides were assigned to each of the 4 treatments. Meat characteristics were evaluated subjectively (sensory panel evaluation) and objectively (W‐B shear device). Electrically stimulated carcasses cooled faster in the first hour postmortem; thereafter the order of further cooling was reversed. The 24 hr postmortem weight loss in the electrically stimulated with delayed chilling did not differ (P > 0.05) from those receiving electrical stimulation plus immediate chilling nor those not stimulated but chilled immediately. For delayed chill carcasses, 24 hr postmortem weight loss was lower (P < 0.05) in electrically stimulated than in nonstimulated groups. Electrical stimulation reduced (P < 0.05) cooking losses. The difference in sarcomere lengths among the 4 treatments was not significant (P > 0.05). At the microstructural level, an open triad and T‐system were observed immediately following electrical stimulation. As early as 24 hr postmortem, considerable Z‐line degradation was observed in the electrically stimulated and delayed chilled samples.