Improving Tenderness of Forage-Finished Beef Using a Low-voltage Electrical Stimulator

Kim, Yong Soo
Lee, Chin N.
DuPonte, Michael W.
Fukumoto, Glen K.
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University of Hawaii
Forage-finished beef is generally known to be less tender than grain-finished beef. To improve or to reduce the variability of beef tenderness, electrical stimulation of carcasses has been the process most widely used during the normal dressing operation. However, this technique has not been used or documented in Hawaii. Therefore, the objective of this study was to investigate the effect of electrical stimulation on meat tenderness in forage-finished Hawaii beef. Because most slaughter plants in Hawaii are small, handling fewer than 20 carcasses a day, we used a low-voltage electrical stimulator that can be easily installed without excessive cost.
beef quality, meat tenderness, Hawaii
Kim YS, Lee CN, DuPonte MW, Fukumoto GK. 2007. Improving tenderness of forage-finished beef using a low-voltage electrical stimulator. Honolulu (HI): University of Hawaii. 6 p. (Food Safety and Technology; FST-22).
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