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rapid chilling to be carried out without much tenderization that has occurred during chill-
of the toughening effect of cold shortening. ing. The age of the animal is also
However, electrical stimulation followed by important.
moderate cooling may affect tenderness in an Frozen meat that has been aged prior to
unpredictable way and could result in tougher freezing is more tender than that frozen
meat (Buts et al. 1986). Electrical stimulation within 1 or 2 days, and the difference has
will hasten rigor and cause tenderization to been shown to be maintained throughout
start earlier at the prevailing higher tempera- frozen storage for 9 months (Jakobsson and
ture. In beef, meat from carcasses given high- Bengtsson 1973). However, there is evidence
or low-voltage stimulation and slow cooling that aging shortens the frozen storage life.
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