Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness

Post-mortem (PM) glycolytic rate in beef M. longissimus thoracis et lumborum (LTL) was controlled by applying low-voltage electrical stimulation (ES) for 1 min at different stages along the slaughter line. The ES treatments were as follows: (1) No electrical stimulation (NES); (2) 75 V to one side of the carcass immediately after splitting; (3) 20-40 V during exsanguination; (4) 75 V either during or following exsanguination. The study utilized 40 bulls and 40 steers. Loin steaks were aged in vacuum pouches 2, 4, 8 and 16 days PM. Quadratic equations utilizing pH at 3 h (pH(3)) gave the best estimate of Warner-Bratzler (WB) shear force for 2, 4, 8 and 16 day steaks. The rate of glycolysis is the primary determinant of LTL tenderness in this study. Temperature may only be important through its influence on early PM glycolytic rate. Optimum tenderness was produced by stimulating carcasses or sides to produce a pH(3) of 6·0. ES application to the carcass either just before or after splitting (treatment 2) produced more desirable and consistent pH(3) responses than either NES or ES during exsanguination. Aging has a differential effect whereby the WB shear values from tougher (leaner bulls) 2 day steaks improve to a greater degree, so they are not different from more tender (fatter steers) steaks by 16 day PM.