The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter Original Research Article

The manuscript reports on results of a study aimed at determining electrical conductivity (impedance, resistance) of beef trimmed in various times after slaughter and subjected to electrical stimulation and freezing process as well as to attempt to determine a dependency between the results of measurements of particular parameters of the beef meat types examined. Statistically significant differences were demonstrated between impedance and resistance values of stimulated meat and those of non-stimulated meat. Significant differences were obtained between impedance and resistance values of stimulated and non-stimulated fresh meat and the respective values of those parameters in frozen-thawed meat as well. Muscles were trimmed 1, 24 and 72 h after slaughter and measurements were taken at frequencies of 100 Hz and 10 kHz. Results obtained and their statistical analysis indicate the possibility of applying measurements of impedance and resistance for the elaboration of rapid and inexpensive methods for discrimination of fresh and frozen-thawed meat as well as stimulated and non-stimulated meat. Also, they can be used for the elaboration of methods for determining the time of trimming of beef (stimulated and non-stimulated one) after slaughter of animals. In addition, they substantiate the advisability of further investigations into the use of electrical properties of meat for the elaboration of rapid and inexpensive methods of its identification and these for the evaluation of a degree of ripening of beef during storage.