Gray, D.G.Unruh, John A.Kastner, Curtis L.Dikeman, Michael E.2010-12-142010-12-142010-12-14http://hdl.handle.net/2097/6924Low voltage electrical stimulation of young bulls at 30 to 45 min after bleeding resulted in a lower muscle pH, higher marbling score, lighter cherry red color and reduced incidence of heat ring formation when compared to non-stimulated controls. Ribeye steaks from electrically stimulated sides were more tender than non-stimulated controls, but bottom round steaks were not different. Our results indicate that low voltage electrical stimulation, incorporated into a continuous slaughter operation as late as 30 to 45 min after bleeding, can improve USDA quality characteristics and tenderness of meat from young bulls.BeefElectrical stimulationQualityBullsConference paper