Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses.

Objective: To determine the effects of high voltage electrical stimulation (HVES, 800 Voltage) on rapid decreases in pH values and improvements in meat quality.

Methods: A total of 50 beef carcasses were applied, divided into two groups, one as a control and another for HVES. Meat quality was evaluated based on M.