The influence of post‐mortem electrical stimulation of carcasses on the physicochemical, ultrastructural, microbiological, and quality characteristics of meat have been described at length. The latest views, based on the physiological, biochemical, and mechanical models that have been extended to explain the development of tension (contraction) in muscle are presented. The mechanisms by which electrical stimulation causes improvement in certain quality characteristics of meat are considered with some new thoughts. The significance of the mode of electrical flow through the carcass and how the various electrical parameters (electrode‐carcass contact, type of current, voltage, pulse characteristics) affect the rate of glycolysis have been explained. The commercial implications of electrical stimulation in the meat industry are highlighted giving special emphasis to hot‐boning, energy conservation, and operator safety.