Effects of Electrical Stimulation and Ageing on Tenderness in Beef Carcasses

Thirteen Brahman x Shorthorn steers approximately 18 months of age with a mean carcass weight of 190 (a 7.1) kg and a mean fat thickness of 5.8 (+ 1.9) mm at the rump P8 site were subjected to 4 postslaughter treatments. These were: no electrical stimulation or ageing (NIL); electrical stimulation, no ageing (ES); no electrical stimulation, ageing (AGED); electrical stimulation and ageing(ESAGED). The tenderness of the longissimus thoracis et lumborum muscle was measured using shear force and taste panel tenderness scores. Both ES and AGED treatments had significantly (PcO.05) lower shear force measurements and taste panel scores than the NIL treatment. While shear force was significantly (P~0.05) higher for the AGED than for the ES treatment, there was no difference between treatments in taste panel score. The meat from the ESAGED treatment was significantly (PcO.05) more tender by both measurements than that from either ES or AGED treatments.