Evaluation of Retail and Palatability Characteristics of Electrically Stimulated U.S. Choice Beef After Commercial...

The left sides of U.S. Choice carcasses were electrically stimulated (ES) and the right sides were not (Not-ES); sides were transported to a retail distribution center, cut and packaged. Vacuum-packaged subprimal cuts (top round; outside round; full loin, trimmed; ribeye roll; chuck--blade portion; shoulder clod roast) were shipped to a retail store and cut into retail cuts. Weight loss of vacuum-packaged primals during storage did not differ (P>0.05) between ES and Not-ES treatments for any of the six subprimal cuts. Muscle color of 7-bone roasts at the beginning of retail display was the only appearance characteristic improved (P<0.05) for any steak or roast as a result of ES. No differences (P>0.05) were observed between ES and Not-ES beef for muscle color, surface discoloration or overall appearance of top round or porterhouse steaks. ES did not (P>0.05) affect the shrink loss of retail cuts at 2 or 3 days of display. Microbiological evaluations of ES and Not-ES retail cuts did not produce consistent results. Muscle fiber tenderness for sirloin steaks ( gluteus medius ) increased (P<0.05) as a result of ES; however, ES resulted in higher (P<0.02) shear force values for ribeye steaks ( longissimus ). Neither sensory panel ratings nor shear force values differed (P>0.05) between treatments for bottom round roasts; however, shoulder pot roasts from ES sides had more detectable connective tissue (P<0.03), less overall tenderness (P<0.008) and less overall palatability (P<0.04) than did shoulder pot roasts from Not-ES sides.