Semlmembranosus muscles from paired sides-electrically stimulated (ES) and not-stimulated (NES)-of mature cows were used to determine effects of certain postmortem treatments (state of rigor/temnerature) and of ES on nrocessinz uronerties. ES decreased (PO.O5) values for total protein or juice loss during cooking. State of rigor/temperature treatment affected pH and salt-soluble protein (SSP) values more than did ES treatment. pH values differed (P
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