Carcass Electrical Stimulation

Electrical stimulation is one widely used method of improving the tenderness of beef and lamb. It may also be used on turkey and veal. Although it might be used for pork, great care must be taken to prevent PSE.

Electrical stimulation causes the carcass muscle to contract violently and hastens the conversion of muscle to meat. The pH level drops more quickly than usual and rigor mortis sets in more quickly than in non-stimulated carcasses. Electrical stimulation protects against cold shortening and may improve meat tenderness, color, and appearance. It also hastens the development of quality characteristics such as bright red muscle color, muscle firmness, and marbling. Aging time of electrically stimulated beef is also reduced. Due to the enhanced quality of meat and reduced costs, electrical stimulation has become more widely practiced in recent years.

To Learn More

Electrical Stimulation - Information about carcass electrical stimulation by University of Guelph.