Carcass electrical stimulation and early boning of beef

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Abstract
In beef sides subjected to a 2 min period of high voltage (3600 V) electrical stimulation immediately after carcass dressing, rigor developed in 5 h, the ultimate pH of the meat being reached in that time. Fast chilling during this early period hardened the surface fat and aided boning, and as the meat was set in rigor, there was no risk of toughening from cold and thaw shortening in the boned-out cuts. The eating quality of the cuts was as acceptable as unstimulated ones boned at 24 h and were further improved by aging. There was no evidence of increased microbial spoilage from boning while the meat was still warm. By boning carcasses earlier, chilling space and processing time can be saved and subsequent handling of the cartoned meat through either chilling or freezing could be automated.

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