Effect of electrical stimulation on biochemical characteristics and tenderness of buffalo meat

Abstract

Buffalo carcasses (6) were applied with 440 volts electrical current within 45 min of slaughter for 2 min and the effect of electrical stimulation on bio-chemical characteristics and tenderness of buffalo meat was studied. Electrical stimulation accelerated the post mortem glycolysis and shortened the period of rigor mortis. There was a significant reduction in the fibre diameter, shear force value and increase in sarcomere length and taste panel scores of stimulated group. The results ofthis study indicated that electrical stimulation ofbuffalo carcasses with 440 volts current accelerated glycolysis and improved the tenderness.