Effects of low voltage electrical stimulation on beef quality

Abstract

Thirty-six Polled Hereford steers averaging two years of age and 436 kg live weight were used to verify the effects of low voltage electrical stimulation on meat quality. The stimulation (21 V and 0.25 Amp on squared wave) was applied three minutes after bleeding, with nasal electrode for 18 seconds. The drop in temperature, during 24 hours post-mortem, was slower in the stimulated carcasses (P < .0001) but did not affect the pH fall (P > .3803), the chilled or frozen muscle color and degree of exsudation (P > .70). No difference was observed in thawing losses (P > .4260), but stimulation promoted more cooking losses (P < .0348). Electrical stimulation did not affect tenderness, juiciness and palatability (P > .25), as well the shear force (P > .7357) and sarcomere length (P > .4627). It can be concluded that the electrical stimulation had no effect in the quality of the meat. It is suggested that low voltage electrical stimulation as used must be modified, with respect to method and time of application or voltage, since the process applied was inefficient.