Impact of Different Electrical Carcass Stimulation Systems on Nelore Meat Quality

• Grant number: 25/14738-9
• Support Opportunities: Scholarships in Brazil - Master
• Start date: September 01, 2025
• End date: July 31, 2027
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Saulo da Luz e Silva
• Grantee: Gabriely Oliveira Garcia
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated research grant: 25/01005-3 - Electrostimulation of Beef Carcasses as a Tool for Optimizing Quality and Sustainability in the Meat Production Chain, AP.R
• Associated scholarship(s): 25/25730-9 - Identifying Optimal Electrical Stimulation Parameters for Beef with Diverging Carcass Weight and Composition to Improve Beef Color and Tenderness, BE.EP.MS

Abstract

Tenderness is an important factor in beef quality, especially in zebu breeds like Nelore, which predominate in Brazil. Electrical stimulation (ES) of carcasses is a promising technique used to improve this characteristic. The study will be developed with the objective of evaluating the effect of different ES systems on carcasses (n=88) from Nelore cattle, which will be subjected to one of the following treatments approximately 30 minutes post-slaughter: CON (no ES); 120V (fixed voltage of 120V); 300V (fixed voltage of 300V); 0.5A (fixed amperage of 0.5A); and 1A (fixed amperage of 1.0A). The applied current will be alternating (square wave, 15Hz), for 60 seconds, with cycles of 4 seconds of stimulation and 2 seconds of rest. Samples will be collected to determine muscle glycogen concentration at 0 and 24h post-slaughter. Carcass pH and temperature decline will be monitored for 24h post-slaughter. After chilling, meat samples will be collected for evaluation of pH, color (L*, a*, b*), shear force, cooking loss (0, 7, 14, and 21 days of aging), sarcomere length, and myofibrillar fragmentation index. The experimental design will be completely randomized, with 5 treatments and 22 replications per treatment. Statistical analysis will be performed using SAS software (SAS Institute Inc., Cary, NC, USA). This study is expected to contribute to increase the efficiency and sustainability of the production chain by improving sensory characteristics of beef, such as tenderness, and by reducing energy consumption in the aging processes. Thereby, making Brazilian beef even more competitive in national and international markets