Relative contribution of electrical stimulation to beef tenderness compared to other production factors
Citation
Juárez, M., Basarab, J.A., Baron, V.S., Valera, M., López-Campos, Ó., Larsen, I.L., Aalhus, J.L. (2016). Relative contribution of electrical stimulation to beef tenderness compared to other production factors, 96(2), 104-107. http://dx.doi.org/10.1139/cjas-2015-0041
Plain language summary
Aging explained >45% of the variability in beef tenderness, whereas electrical stimulation explained >12%. There was an effect of electrical stimulation on meat from calf-fed steers up to 27 d of aging. The effect of electrical stimulation did not persist beyond 6 d of aging for meat from yearling-fed steers. However, electrical stimulation prevents cold toughening in lighter, leaner carcasses.
Abstract
Aging explained >45% of the variability in beef tenderness, whereas electrical stimulation explained >12%. The effect of electrical stimulation was significant for calf-fed steers up to 27 d of aging. However, this effect did not persist beyond 6 d of aging for yearling-fed steers. However, electrical stimulation prevents cold toughening in lighter, leaner carcasses.