COMPARISON OF THE EFFECTS OF LOW-VOLTAGE ELECTRICAL STIMULATION ON MATURE AND YOUNG COW CARCASSES

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Abstract
The quality characteristics of semitendinosus (ST) and longissimus dorsi (LD) roasts from 18 young and 6 mature cow carcasses subjected to low-voltage (110 V) electrical stimulation (ES) were determined. ES was applied for either 4 min or 5 min. Evaluations were conducted on meat obtained from young control sides (no ES) aged 48 h, from young and mature ES sides aged 48 h and from mature ES sides, aged 7 days. Data obtained from mature control sides (no ES), aged 48 h and 7 days, reported in a previous study, served as a reference point for mature ES meat. ES caused a reduction (P < 0.01) in pH values 1 and 4 h postmortem. At 24 h, the pH of ST and LD muscles from control and ES carcasses were similar. Cooking losses of roasts were not affected by ES, ES duration or increased aging. Trained panelists detected no significant effects of ES, ES duration or aging time on palatability. Consumer panel judgements of ST roasts were similar to those of the trained judges. Data from instrumental measurements of juiciness (water-holding capacity), tenderness (OTMS) and softness (penetrometer) for ST and LD roasts support sensory results. These studies show no differences in cooking and eating quality of ST and LD roasts attributable to low voltage ES. The palatability of meat from mature ES carcasses was judged to be similar to that of comparable meat from young control carcasses. For meat from young carcasses, there was no advantage in increasing ES duration. In addition, roasts from mature ES carcasses aged for either 48 h or 7 days were similar. Key words: Low voltage electrical stimulation, cow carcasses
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