The Effect of Electrical Stimulation on the Palatability and Consumer Acceptance of Boneless Rib Steaks

A total of 25 cattle (5 purebred Simmental, Limousin, or Chianina bulls and 10 each of steers and heifers (1/2 blood Simmental, Limousin, or Chianina) 11 to 15 months of age and with carcasses weighing approximately 270 kg, after approximately 255 days on a high concentrate ration, were utilized to evaluate the effects of electrical stimulation upon the palatability and consumer acceptance of boneless rib steaks. The right side of each carcass was electrically stimulated at 400 V (AC 50 to 60 cycles/sec) using a hog stunner with a maximum output of 5 amps, immediately after splitting, while the left side served as an unstimulated control. Boneless rib steaks were presented to an experienced taste panel (1/side) and distributed to household consumers (4/side) for evaluation of overall tenderness and the acceptability of flavor, juiciness, tenderness, and overall palatability. Significant (P <0.05) treatment effects were not observed in cooking losses, consumer acceptance, or any of the palatability attributes evaluated, indicating that prerigor electrical stimulation, prior to chilling, did not produce meaningful differences in these traits, with the type of cattle and conditions employed in this study.