Abstract: The research for post-mortem tenderizing methods comes about from the need to provide good tasting and uniform quality in meat products, considering tenderness as the most important quality characteristic. A number of researchers studied various methods in order to improve meat tenderness cause by the physico-chemical condition of muscle contractile proteins, connective tissue or both. During post mortem storage, the muscle undergoes a series of biochemical, histological and physical events which collectively are called rigor mortis. Variation of rigor mortis events largely influences meat acceptability. Electric Stimulation (ES) directly affects meat sensory characteristics (color, odor and flavor and tenderness). Other factor determining meat quality of stimulated meat are time elapsed from slaughtering to stimulation, ripening and storage temperature after stimulation.