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Background. Electrical stimulation and conditioning of carcasses are carried out to improve the quality of meat. The aim of the study was to evaluate the effect of these treatments on the glycolysis process and tenderness of beef. Material and methods. The longest lumbar muscles (m. longissimus lumborum) were the experimental material. They were divided into four groups by tenderization treatments: ES – high voltage electrical stimulation, KD – conditioning for 18 h at a temperature of 12–15°C, ES+KD – electrical stimulation and conditioning, in conjunction, K – standard cooled carcasses. Glycolysis was evaluated on the basis of the pH value, the content of glycogen and lactic acid after 45 min, and 3, 14, 17, 21, and 28 days post mortem. Tenderness was measured on the 3rd, 14th, 17th, 21st and 28th day based on shear force evaluations. Results. At 45 min after slaughter the value of pH of the muscles was decreasing at the highest rate in the case of ES and ES+KD. Meat of those carcasses displayed the best tenderness after 3 and 14 days, especially when compared to K samples (p ≤ 0.05). Conclusions. Among the evaluated meat tenderization treatments, ES had the greatest impact on improving meat tenderness. The conjunction of ES and KD did not cause significant changes in the process of glycolysis and meat tenderization.

Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments