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