Effects of electrical stimulation and delayed chilling of beef carcasses on carcass and meat characteristics
Elgasim, E.A.; Kennick, W.H.; Mcgill, L.A.; Rock, D.F.; Soeldner, A.
Journal of Food Science 46(2): 340-343, 349
ISSN/ISBN: 0022-1147 DOI: 10.1111/j.1365-2621.1981.tb04857.x
A 2 .times. 2 factorial experimental design with 2 replications was used to study the effects of a combination of electrical stimulation and delayed chilling of carcass on meat characteristics. Twenty Standard or Good grade beef cattle were slaughtered amd 10 sides were assigned to each of the 4 treatments. Meat characteristics were evaluated subjectively (sensory panel evaluation) and objectively (W-B shear device). Electrically stimulated carcasses cooled faster in the 1st hour postmortem; thereafter the order of further cooling was reversed. The 24 h postmortem weight loss in the electrically stimulated with delayed chilling did not differ (P > 0.05) from those receiving electrical stimulation plus immediate chilling nor those not stimulated but chilled immediately. For delayed chill carcasses, 24 h postmortem weight loss was lower (P < 0.05) in electrically stimulated than in nonstimulated groups. Electrical stimulation reduced (P < 0.05) cooking losses. The difference in sarcomere lengths among the 4 treatments was not significant (P > 0.05). At the microstructural level, an open triad and T-system were observed immediately following electrical stimulation. As early as 24 h post-mortem, considerable Z-line degradation was observed in the electrically stimulated and delayed chilled samples.