THE EFFECTS OF ELECTRICAL-STIMULATION ON MEAT QUALITY

The present work is an attempt to review and bring up-to-date what is known about the effects of the use of electrical stimulation of carcas ses of meat animals, including the effects on meat tenderness and meat sensorial characteristics. Electrical stimulation of pre-rigor muscle has received considerable attention as a means to increase tenderness or alleviate the effects of cold shortening. Many studies conducted i n New Zealand, the USA and Europe have involved a variety of electrica l stimulation methods on different types of slaughter animals. Data re ported in many studies suggest that electrical stimulation, through ha stening rigor changes, can significantly reduce in the carcasses of me at animals the phenomenon of cold shortening, one of the major cause o f meat toughness. Electrical stimulation also results in improvement i n meat colour, increased marbling and enhancement of flavour, all of w hich appear to be associated with the effects of electrical stimulatio n in accelerating glycolysis. Practically it appears that electrical s timulation applied with low voltages as soon as possible after slaught er could give uniform effects throughout muscles of different meat ani mals; when stimulation is delayed about 30-45 min, high voltages must be used.