Effect of electrical stimulation and temperature on biochemical changes in beef muscle

The effect of low voltage electrical stimulation and storage temperatures of 2, 15 and 25°C on biochemical changes in M. sternocephalicus from beef carcasses was studied. It was shown that electrical stimulation accelerated the glycolytic processes resulting in an immediate increase in muscle lactate and about 30% reduction in ATP. Combination of stimulation and 15 or 25°C temperature further increased the changes with ATP, reaching 2 μM/g muscle in about 2 h post mortem. At 2°C, the biochemical changes were slow. By ensuring that the muscle temperatures in low voltage stimulated carcasses do not fall below 15°C for 2 to 3 h, this should provide favorable conditions for depletion of ATP and glycogen and the prevention of cold shortening at chilling.