EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND pH

Abstract

ABSTRACT The tenderness of muscles from sides of beef which had received one of three different electrical stimulation treatments was compared with that of muscles from unstimulated control sides. Comparisons were also made between muscles from stimulated and unstimulated sides suspended by the Achilles tendon or by the sacro‐sciatic ligament. The maximum stimulation voltage applied was 110v d.c. Stimulation caused a marked increase in the tenderness of muscles which were removed from the carcasses 22‐24 hr after slaughter. Muscles from stimulated sides had significantly lower pH values at 1, 4 and 24 hr after slaughter than muscles from control sides.