Combined low and high voltage stimulation of lamb

The use of low voltage (45 V peak) stimulation alone or as an adjunct to high voltage (1130 V peak) stimulation of lamb as a means of ensuring production of tender meat has been examined. Carcasses stimulated with low voltage alone require a holding time of at least 210 min after sticking before freezer entry if they are to a achieve the tenderness standard achieved by the New Zealand Accelerated Conditioning process. If the carcasses stimulated with low voltage immediately after slaughter are restimulated with high voltages after dressing, the holding time is reduced to 60 min. This holding time is 30 min less than that required for high voltage stimulation alone. Further holding before freezer entry increases the degree of tenderness.