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Electrical Stimulation and Carcass Aging Effects on Beef Carcasses in Relation to Postmortem Glycolytic Rates¹

Research Station, Agriculture Canada, Lacombe, Alberta

Abstract

Bull, steer and heifer carcasses from 84 crossbred cattle slaughtered at an average age of 420 d of age were used to study the effects of electrical stimulation (ES) applied immediately after carcass splitting. One side of the carcass was stimulated using 550 v, the contralateral side being used as a control. Significant treatment effects were observed at 24 h and 6 d postmortem sampling periods. Results were similar for all sexes of carcass and for the two methods of cookery (microwave and convection oven), denoting improvement (P.01) in shear values and panel scores of the longissimus muscle. The magnitude of the two main effects, ES and 6 d aging, was closely equivalent and effects were additive. Stimulation also improved color scores and reduced severity of "heat-ring." Glycolytic rates were positively associated with tenderness for both ES and control sides, while carcass chilling rates were negatively associated with tenderness of both treated and control sides, although more so for control sides. Other factors that improved conditions for maximum ES response were high initial pH levels and speed of application of stimulation after stunning.

¹ Scientific Paper No. 457, Lacombe Res. Sta., Res, Branch, Agr. Canada.