Low voltage electrical stimulation (ES) during bleeding and subsequent
carcass chilling at 36 to 46° F resulted in 1) a more rapid pH decline 2) initial
lighter red color, but more rapid discoloration during display 3) softer and coarser
textured lean 4) reduced water holding capacity and juiciness and 5) decreased
tenderness of the loin eye longissimus (LE) muscle when compared to the
non-stimulated control (C) LE muscle. ES effects on top round semimembranosus
(TR) muscle were limited to a more rapid pH decline and lower water holding
capacity.
Our results indicate that ES soon after slaughter, coupled with relatively
slow initial chilling may reduce meat quality. More rapid initial chilling of C and
ES carcasses and/or delaying the ES application may be necessary for ES to
express its frequently observed desirable results.
