Electrical stimulation stimulates t

Electrical stimulation stimulates the contraction of
muscles, lowers pH of meat and speeds up the offset of
rigor mortis, reduces the risk of cold shortening and
improves tenderization of meats (Zocchi and Sams, 1999);
and these processes (rate of rigor development,
occurrence of rigor mortis, and the rate of change in pH)
is temperature dependent. However, defects such as
broken bones, hemorrhages, reduced bleeding can occur
during electrical stimulation (Wilkens et al., 1999) which
has adverse effects on meat quality. Hanging carcasses by
hooking the hind legs puts many muscles into tension and
stretches the sarcomere lengths which may produce meats
that are more tender (Warriss, 2000).

Hasil (Bahasa Indonesia) 2:

Stimulasi listrik merangsang kontraksi
otot, menurunkan pH daging dan mempercepat offset
rigor mortis, mengurangi risiko pemendekan dingin dan
meningkatkan keempukan daging (Zocchi dan Sams, 1999);
dan proses ini (laju perkembangan rigor,
kejadian rigor mortis, dan tingkat perubahan pH)
yang bergantung pada temperatur. Namun, cacat seperti
patah tulang, perdarahan, mengurangi perdarahan dapat terjadi
selama stimulasi listrik (Wilkens et al., 1999) yang
memiliki efek buruk pada kualitas daging. Hanging bangkai dengan
mengaitkan kaki belakang menempatkan banyak otot menjadi tegang dan
membentang panjang sarkomer yang dapat menghasilkan daging
yang lebih empuk (Warriss, 2000).