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Electrical Stimulation (Cold & Heat Shortening)

The Long and Short of It

Electrical Stimulation helps to maximise the eating quality of individual cuts.

 

Electrical stimulation

Electrical stimulation can help to maximise the eating quality of beef and lamb cuts.  It is the application of an electrical current through the carcase after slaughter, speeding up rigor mortis so when the carcase is chilled it doesn’t go into ‘shock’- Cold Shortening.  The opposite of cold shortening is Heat Shortening and is often caused by too much electrical stimulation. Therefore abattoirs monitor electrical inputs to optimise eating quality.