Koh K C, Bidner T D, McMillin K W, Hill G M
Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
Meat Sci. 1987;21(3):189-201. doi: 10.1016/0309-1740(87)90089-1.
Beef carcasses were stimulated with either 50 or 500 V and exposed to three chilling temperatures during the first 3 to 9 h post mortem. Both high (HV) and low voltage (LV) electrical stimulation (ES) treatments improved lean maturity scores, lowered the pH values at 2 h through 12 h and reduced the time required for the ATP level to reach minimum values. Both HV-ES and LV-ES treatments influenced firmness, fragmentation and connective tissue (CT) residue as measured by sensory panel and reduced Instron shear value (ISV) of loin steaks. The 30°C temperature treatment had an adverse effect while the 20°C temperature treatment had a beneficial effect on ISV and panel ratings for firmness and CT residue. There was an interaction between conditioning treatments and ES for ISV and sensory panel traits. The LV-ES-20C treatment resulted in the lowest ISV and superior panel ratings; however, the LV-ES-30C treatment had ISV and sensory panel ratings that were similar to the NES-2C (control) group.
