Effects of Electrical Stimulation, Subcutaneous Fat Thickness and Masculinity Traits on Palatability of Beef from Young Bull Carcasses

Abstract

Effects of electrical stimulation (ES), subcutaneous fat thickness and carcass masculinity on quality-indicating characteristics and palatability of beef from young bulls were evaluated. Electrical stimulation improved lean maturity (P<.0001) and overall maturity (P<.0001) scores, increased muscle fiber tenderness (P<.009) and overall tenderness (P<.005) ratings, and decreased the variation in palatability of steaks from young bull carcasses. Steaks from unstimulated (non-ES) young bulls with less than 6.5 mm fat thickness as well as steaks from “very masculine” carcasses were not as palatable as steaks from fatter, or less “masculine”, non-ES bull carcasses. Electrical stimulation had the greatest effect on the tenderness of steaks from young bulls with less than 6.5 mm fat thickness or “very masculine” bulls and essentially eliminated differences in tenderness of steaks from young bulls that differed in fat thickness or overall masculinity. Steaks from non-ES bulls in different overall masculinity groups did not differ (P>.05) in overall tenderness when fat thickness was held constant; therefore, for steaks from non-ES bulls, it seems that subcutaneous fat thickness is more important than masculinity as a predictor of differences in palatability.