Effect of low-voltage electrical stimulation on tenderness and water holding capacity in veal

In the meat industry, carcass cooling rate is very important due to its effects on meat quality and economic aspects. Rapid cooling of carcasses causes cold shortening of muscles and, therefore, results in meat toughening. Electrical stimulation is used in developed countries as an effective treatment for reducing carcass cooling time and preventing cold shortening. Electrical stimulation can also increase tenderness of meat. The purpose of this study was evaluation of the effect of low-voltage electrical stimulation on tenderness and water-holding capacity in veal. Eighteen Holstein steers,12–14 months of age, with a carcass weight of 243 ± 13 kg (mean ± SD), were stimulated, immediately after exsanguinations, by low voltage (110 V,1 A, 20 s). After splitting of the carcasses, from each side a sample of about 1kg of M. Longissimus dorsi was removed. Shear force, sensory tenderness and juiciness were determined at 1, 3 and 7 days post mortem (PM). Water-holding capacity, drip loss and cooking loss were determined at 7 days PM. Shear force of the stimulated samples was lower, and their tenderness and juiciness scores were higher, than the respective control (non-stimulated samples) values at 1, 3 and 7 days PM (P < 0.05). (P < 0.05). Ageing resulted in a decrease in the shear force and an increase in the sensory tenderness and juiciness scores 1 and 7 days PM (P<0.05 in both the stimulated and non-stimulated samples. Electrical stimulation had no significant effect on the water-holding capacity, drip loss and cooking loss. According to the results of this research, application of electrical stimulation is an effective treatment for improving tenderness and juiciness of veal.