Table 1. Research on electrical stimulation for improving beef tenderness during the slaughter process

Muscle/part name	Electrical stimulation	Results	Reference
Loin	ES1: 16 V, 20 V, 24 V, 28 VES2: 25 V, 35 V, 45 V, 55 V	ES1: Shear force reduced by 10%ES2: Shear force reduced by 12%No significant difference between the treatments	Arp et al. (2021)
M. longissimus lumborum (LL), M. biceps femoris (BF)	45 V, 14.3 Hz, 7 ms, 60 s	LL: Shear force reduced by 19%, cooking loss increased by 5%BF: Shear force reduced by 11%, cooking loss increased by 2%	Yang et al. (2019)
M. longissimus lumborum	Different time treatments (30 s, 60 s)	30 s treatment reduced shear force by 7% compared to 60s	Webb and Agbeniga (2020)
M. longissimus thoracis	200 V, 300 V, 400 V	200V: Shear force reduced by 42%, cooking loss decreased by 2%	Alvarenga et al. (2024)
M. longissimus lumborum	13.3 Hz, 5.4 ms, 104 V, 30 s	Shear force reduced by 6%, cooking loss reduced by 21%	Balan et al. (2019)