In pre‐rigor tissue, as electrical stimulation (ES) voltage levels (0 to 540 V) increased, the pH of post‐tumbled meat declined. Curing and tumbling (0 to 6 hr) reduced the rate of decrease. Linear relationships were found between pre‐rigor tumbling and cellular disruption, bind strength, cohesion, tenderness and color distribution. Yield of cooked tissue showed a quadratic relationship with tumbling and as tumbling time increased, the influence decreased. Results suggest that pre‐rigor ES can produce cellular disruption, increased salt soluble protein extraction (up to 180 V) and bind; therefore, an acceptable product can be produced with reduced tumbling times.
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Lawlis et al. (1992) studied this question.
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