Postmortem interactions of chill time and electrical stimulation on muscle temperature, pH, and other beef quality factors

Scope and method of study. Cattle (n=200) were selected based on common breed type, weight, and fat thickness. Carcasses sides were randomly assigned to one of eight (ES) x postmortem chilling time (h) combinations: (1) 0V/23h; (2) 0V/30h; (3) 100V/23h; (4) 100V/30h; (5) 250V/23h; (6) 250VES/30h; (7) 400VES/23h; (8) 400VES/30h.; Findings and conclusions. Marbling score did not differ (P>0.05) between chilling time or ES levels. Mean values for CIE L* and a* of were higher (P>0.05) for the 30h chilled carcasses as compared to carcasses chilled 23 h in the non-stimulated group. No color differences (P>0.05) were found between ES levels. Slice shear force values were higher for non-stimulated controls at 7 and 14d than for ES sides. Shortening of chill time had no detrimental effects on quality. Electrical stimulation increased tenderness and improved lean color. This evidence could aid the beef industry in increasing throughput and possibly increasing profit.