Table 2.
Warner–Bratzler shear force (WBSF), cook loss, glucose, lactate, and glycolytic potential (GP) of beef carcasses subjected to low-voltage electrical stimulation for 60 s in 4 s on, 2 s off intervals prior to chilling 1,2.
| Treatment 3 | Contrast p-Value | ||||
|---|---|---|---|---|---|
| Variable | Control | ES40 | ES80 | Control vs. ES 4 | ES Level 5 |
| Glucose, µmol/g | 0.19 ± 0.006 | 0.19 ± 0.008 | 0.18 ± 0.008 | 0.5825 | 0.7308 |
| Lactate, µmol/g | 0.20 ± 0.005 | 0.20 ± 0.006 | 0.19 ± 0.006 | 0.9557 | 0.5655 |
| GP, µmol/g | 76.10 ± 1.66 | 76.02 ± 2.18 | 74.26 ± 2.28 | 0.6760 | 0.5784 |
| WBSF, kg | 3.84 ± 0.08 | 3.69 ± 0.10 | 3.64 ± 0.11 | 0.0220 | 0.7332 |
| Cook loss, % | 17.94 ± 0.28 | 18.34 ± 0.38 | 18.24 ± 0.39 | 0.3753 | 0.8536 |
1 Least square means ± standard error of means. 2 No interaction was observed for aging day and electrical stimulation treatment (effect of aging day is reported in Table 3). 3 Carcasses subjected to 0 (Control), 40 (ES40), or 80 (ES80) V of electrical stimulation. 4 Control vs. ES contrast statement compares Control carcasses vs. 40 and 80 V treatments. 5 ES Level contrast statement compares 40 vs. 80 V treatments