The impact of carcass size, chilling, and electrical stimulation on beef postmortem temperature and pH decline

Variability in carcass size can influence chilling rates which could result issues associated with beef tenderness and color. Moreover, the usage of electrical stimulation affect postmortem metabolism meat quality. However, few studies have looked at combined impact on temperature decline, biochemistry, color among current consist US beef. Beef carcasses (N =162, < 30 months) were randomly selected from two processing plants. One side each was electrically stimulated (ES), while opposing not (NES). Matched sides subjected to either conventional spray (CONV) or delayed-spray (DELAY). Deep tissue (10.5-cm under pelvic bone) surface (1.5-cm loin fat) continuously monitored during addition pH measurements semimembranosus (SM), longissimus lumborum (LL), psoas major (PM) muscles an initial time (45 60 min), 6 h, 12 after (28 36 h) postmortem. Further, instrumental (L*, a*, b*) visual PM evaluated. For data analysis, hot weights above below average considered heavy light, respectively. A nonlinear regression model fitted continuous deep temperatures, whereas other parameters evaluated using a mixed model. Electrical improved (P 0.05) light weight carcasses, but > carcasses. Temperature decline faster 0.05), slower SM LL CONV. Exponential decay models for temperatures indicated rate cooling differed due combination treatment factors. Heavy DELAY had 0.05). Overall, variability affected metabolism. Therefore, management practices should consider ensure homogeneous