肉色与大理石纹、熟肉率、剪切力值呈显著正相关（P<0.05）；
Meat color is positively to marble vein, cooking percentage and shear force value(P<0.05);
试验结果表明：电刺激仪各项刺激参数输出精确度高，能有效降低牛肉的剪切力值，为牛肉嫩化加工提供了技术支持。
The output of electrical stimulation parameters can achieve the tenderizing requirements with its high precision, which provides the technical support for the beef tenderizing processing.
有限元模拟得到的剪切力与实测值和经验公式计算值差距很小，证实了有限元模拟结果的正确性。
The gap of shear force among finite element simulation, the tested value and calculated value, the results confirmed the correctness of finite element simulation.
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