EN
This study was conducted to determine the influence of high-voltage electrical stimulation on quality of cooked beef hams produced from semitendinosus muscle of heifers and young bulls. Texture evaluation of hams was conducted with the universal testing machine Instron type 4301. Additionally, puncture and shear tests were performed. Six trained panelists conducted sensory analysis. The attributes evaluated were as follow: appearance, structure and consistency, taste and flavour as well as tenderness. The results of sensory examination and instrumental measurement revealed that the influence of high-voltage electrical stimulation on cooked hams depends on animals sex. The most significant difference in quality of hams was observed between stimulated and non-stimulated hams produced from semitendinosus muscle of heifers.