The objective of this research was to investigate the influence of electrical stimulation (ES) on the sensory and textural quality characteristics of mutton carcasses from elderly ewes. For this purpose, 14 ovine carcasses from 3-5-year-old ewes were subjected to ES with 350 V, and the effects of ES on the organoleptic and instron textural parameters were evaluated. The ES significantly (P < 0.01) improved the panel tenderness scores of the Longissimus dorsi (LD) muscle. Some of the Instron Warner Bratzler Shear parameters such as peak force and initial yield force values of the LD muscle were also highly significantly (P < 0.01) affected by ES, while the Semimembranosus (SM) muscle was not affected. Hardness and peak force 2 values of LD obtained from the Instron compression test were also significantly (P < 0.05) affected by ES. However, Instron compression parameters of SM muscles were not significantly influenced by ES treatment. The results revealed that the ES could considerably improve the tenderness of the LD from mutton carcasses. In conclusion, the application of ES to mutton carcasses from elderly ewes could be beneficial for the meat industry by increasing the merchandising value and quality of this sort of carcass.

The objective of this research was to investigate the influence of electrical stimulation (ES) on the sensory and textural quality characteristics of mutton carcasses from elderly ewes. For this purpose, 14 ovine carcasses from 3-5-year-old ewes were subjected to ES with 350 V, and the effects of ES on the organoleptic and instron textural parameters were evaluated. The ES significantly (P < 0.01) improved the panel tenderness scores of the Longissimus dorsi (LD) muscle. Some of the Instron Warner Bratzler Shear parameters such as peak force and initial yield force values of the LD muscle were also highly significantly (P < 0.01) affected by ES, while the Semimembranosus (SM) muscle was not affected. Hardness and peak force 2 values of LD obtained from the Instron compression test were also significantly (P < 0.05) affected by ES. However, Instron compression parameters of SM muscles were not significantly influenced by ES treatment. The results revealed that the ES could considerably improve the tenderness of the LD from mutton carcasses. In conclusion, the application of ES to mutton carcasses from elderly ewes could be beneficial for the meat industry by increasing the merchandising value and quality of this sort of carcass.