Effects of different stimulation on tenderness of beef carcasses

Abstract

In this study, the effects of different electrical stimulation treatment on tenderness of beef carcasses were evaluated. By single factor experiments, different waveforms (DC, square wave, sine wave, triangular wave and sawtooth waveforms) and amplitude (20V, 40V, 60V, 80V, 100V) treatment on the beef carcasses were investigated. Also by orthogonal array design, electrical stimulation parameters (amplitude, stimulation frequency, stimulation time) were optimized. The results showed that the effects of shear force values by both of the different waveforms and different amplitudes of electric stimulation treatment on the beef carcasses were extremely significant (P <0.001). The best optimization were square wave (80V, 50HZ) and stimulation time 60S, after seven days by such treatment, shear force value decreased by 23.03% compared with the non stimulation samples. These results indicated that low-voltage electrical stimulation could improve tenderness and reduce maturation time of beef.