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The aim of this work was to determine the probable effects of electrical stimulation on cow's meat quality. In the study, twenty Holstein cows were used. Cows were equally distributed in two groups, cut into halves though the median line after exsanguinations and evisceration. M. longissimus dorsi thoracis have dislodged from carcass and right side muscles were applied 100 Hz, 1.5 minutes and 50 or 100 volts of electrical stimulation (ES) and the left side muscles were kept as control group. Meat quality was assessed in longissimus dorsi thoracis and was evaluated by examining pH, colour, tenderness, water holding capacity (WHC) and sensory evaluations. As a result, electrical stimulation (ES) introduced faster decrease and lower values of pH decline compared to the control group. It was determined that there was a reduction in water holding capacity in all groups day by day. WHC decreased significantly (P<0.001) in samples at 3r d and 7t h day. Statistical significance was determined in tenderness values of raw and cooked samples of ES and control group for all days. According to color measurements, it was determined that color values were progressed. Redness was different at day 1, lightness, redness and yellowness were different at day 3 and lightness and redness were different at day 7. In sensory evaluations, there was an advanced with ES application in all parameters.