The Influence of Low Voltage Electrical Stimulation on Some Physical and Sensoric Properties of Beef

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Abstract
Most research on electrical stimulation of carcasses has focused on the use of high voltages. The present study was undertaken in order to develop an effective low voltage stimulation method for the improvement of meat quality. When using short, square-wave pulses at a frequency of 14 pulses/second, a pH of 5.6 was recorded in M. longissimus dorsi 2 hours after stimulation compared with 6.6 in non-stimulated carcasses. Electrical stimulation resulted in significant improvements in shear force and sensory panel evaluated tenderness. One plausible mechanism for the improvement in tenderness could be the avoidance of cold shortening. Effects on other meat quality indices were relatively small. In conclusion, the low voltage electrical stimulation presented here is a promising method for ensuring good meat tenderness in the loin muscle.