The major results of the experiment showed that electrical stimulation could accelerate beef aging,improve beef tenderness,promote myofibrillar fragmentation and decrease cold shorting.

• 试验结果表明，电刺激可加速牛肉成熟速度，提高牛肉嫩度，促使肌原纤维小片化，减少牛肉在预冷过程中发生的寒冷收缩。