EFFECTS OF ELECTRICAL STIMULATION AND SHROUDING METHOD ON QUALITY AND PALATABILITY OF BEEF CARCASSES

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Abstract
For evaluation of the effects of film overwrap and electrical shock postmortem on carcass quality traits and palatability of meat, 24 sides of beef were assigned to one of four treatments: (1) control–no electrical shock and cloth shroud only; (2) electrical shock and cloth shroud only; (3) no electrical shock and cloth shroud plus PVC film overwrap; and (4) electrical shock and cloth shroud plus PVC film overwrap. Metal pins were placed in the muscle of the round near the achilles tendon and in the muscles between the scapula and the thoracic vertebrae. Carcasses were shocked within 1 hr postmortem and before chilling. Sides were chilled 18 hr at 2–3°C prior to ribbing. Following ribbing and a 15 min bloom time, each side was evaluated for quality grade and yield grade characteristics and scored for heat‐ring, color, texture and firmness. Electrical stimulation significantly decreased heat‐ring and improved lean color, texture and tenderness. PVC film overwrap contributed little above the effects of electrical stimulation. These data suggested that electrical stimulation significantly decreased the incidence of heatring.