Electrical stimulation of 20 lamb carcasses, 33 kg live-weight, using
low voltage (28 V, 60 Hz frequency) resulted in a significant (P<0.01)
rapid pH fall in muscle Longissimus dorsi of stimulated carcasses. To
evaluate meat tenderness, shear force values were measured in muscles
Longissimus taken from all the carcasses; values from stimulated carc
asses were significantly lower (P<0.001) than those Of control carcass
es.