The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures

A three factorial experimental design involving electrical stimulation (ES/NES), wrapping (wrapped/unwrapped) and pre rigor temperature (15 °C or 35 °C) was applied to 70 beef M. longissimus lumborum muscles to obtain a wide variation in shear force and drip loss. The shear force of all treatment groups decreased during ageing. As anticipated, wrapping and electrical stimulation had positive effects on shear force. However, high pre rigor temperature (35 °C) did not result in higher shear force values if the muscles were electrically stimulated, wrapped or both. The results suggested that electrical stimulation protects against the negative effects of high pre rigor temperatures. The drip loss of all treatment groups increased during ageing in a manner that was unrelated to treatment but was correlated to tenderness (r2 = 0.70; p < 0.0001). It was concluded that the application of electrical stimulation, whatever the pre rigor temperature, protects beef from toughening through the prevention of rigor shortening and the avoidance of inhibition of ageing enzymes.