Electrical stimulation of beef sides

Sides of beef were stimulated with one of three different systems of stimulation-a high voltage system (1100 V), a low voltage system (110 V) and an extra low voltage system (45 V). Warner-Bratzler shear measurements indicated that for muscles removed at 1 or 2 h post slaughter and then subjected to conditions which induce cold shortening, the high voltage system was superior to the other two. Warner-Bratzler shear values and taste panel tenderness scores indicated that, for all stimulation treatments, muscles removed from stimulated sides at 22 h post slaughter were more tender than those removed from control sides at the same time. Muscles from sides which had received the high voltage treatment, but not those from sides which had received the other stimulation treatments, were judged by the taste panel to be less juicy than muscles from the control sides. Lower shear values for individual muscles from stimulated sides were usually accompanied by longer sarcomeres and it is suggested that the major effect of electrical stimulation is the prevention of cold shortening.