| Abstract: | Electrical stimulation of rabbit and lamb carcasses at voltages of 250 V, pulsed at 15 Hz, resulted in a rapid immediate fall of pH and a sustained rate of fall 2–3 times greater than normal. The ATP level falls in step with the pH; at about pH 6.2, 50% of it has disappeared and at pH 5.7, more than 90%. In lamb carcasses rigor onset in the major muscles of fore-, hind-limbs and back occurs 4–5 h earlier than the normal 5–7 h and rigor is complete at least 4 h earlier. As a result, it is safe to cool or freeze stimulated lamb carcasses within 3 h of slaughter, compared with the need to delay at least 10 h with normal carcasses to ensure that cold- or thaw-contracture will not occur with subsequent toughening of the meat. |
