Research is indicating that giving beef carcasses a shock of electricity improves tenderness, the brightness of the meat colour and thus results in higher grading scores.
“High voltage ES has been shown to cause a 23 percent improvement in lean maturity scores and an 11 percent increase in marbling scores compared to unstimulated carcasses,” says the report from the United States.
‘This increase in marbling scores is most likely due to the brighter color at grading.
“In addition, although there are very few premiums for producing more tender beef, high voltage ES has been shown to improve tenderness by over 20 percent,” the report says.
Electrical stimulation was first used by Benjamin Franklin who found that when it’s applied at slaughter of turkeys, it enhanced bleedout.