Electrical stimulation of red deer ( Cervus elaphus) carcasses — effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity

A total of 14 female red deer were included in a study on the effects of low voltage carcass electrical stimulation on meat tenderness, colour stability and water-holding capacity. Carcasses were randomly allocated to either electrical stimulation treatment (ES; 90-95 V unipolar pulses, 7.5 ms duration, 15 Hz for a duration of 55 s) or no electrical stimulation (non-ES) ( n=7 in each group). Temperature and pH decline was recorded in M.m. triceps brachii, longissimus dorsi et lumborum (at the last rib; LD) and biceps femoris, at intervals from 0.5 to 20 h post-mortem. At 24 h post-mortem, LD from the left side were excised, vacuum packaged and refrigerated at −1.5°C. Glycogen concentrations, measured at 30 min post-mortem, and ultimate pH did not differ between groups. Compared to controls, ES increased the rate of muscle pH decline and produced lower shear forces at 1 day, 1 week and 3 weeks post-mortem, but these differences disappeared by 6 and 12 weeks post-mortem. Sarcomere lengths at 24 h post-mortem were unchanged by ES. After 1 week of refrigerated storage, ES significantly reduced display life (hours of Minolta a* value ⩾ 12), but this difference disappeared at 3, 6 and 12 weeks of ageing. ES did not affect drip at any ageing time point. The present results demonstrate that the benefits of ES on tenderness are not permanent, and the procedure is not necessary for a long-term, chilled product. This study showed no detrimental effects of using electrical stimulation on meat colour stability or drip loss.