Low voltage electrical stimulation of lamb carcasses: effects on meat quality

The effects of an early post mortem low voltage electrical stimulation (28 V, 60 Hz) on biochemical changes and on final tenderness in muscles Longissimus thoracis et lumborum and Semimembranosus from lamb carcasses were studied. It was shown that electrical stimulation accelerated the glycolytic process resulting in a significant fall in pH during the first 6 h post mortem in both muscles examined and in a significant reduction in adenosine triphosphate (ATP) content in muscle Longissimus thoracis et lumborum. The effect of electrical stimulation on tenderness was recorded by measuring shear force values 2 and 7 days post mortem. Tenderness was significantly improved by electrical stimulation for the Longissimus thoracis et lumborum both at 2 and at 7 days post mortem, while for Semimembranosus electrical stimulation significantly increased tenderness just at 7 days post mortem.