EFFECTS OF ELECTRICAL STIMULATION ON MEAT QUALITY

Electrical stimulation, was first applicated in 1749, involves transmitting an electrical current through the carcasses of freshly slaughtered animals. This electrical current causes an increase in the rate of postmortem glycolysis in the muscles, it prevents cold induced shortening during rigor development and improves meat quality including tenderness, colour and palatability attributes. Additionally, according to the publications it is reported that the electrical stimulation reduced the microbial count and increased the shelf life of meat under chill conditions. This review aims to explain electrical stimulation practices.