Abstract: The effects of time and voltage of electrical stimulation on post-slaughtered beef pH value and shear force value were significant. Through single factor experiments and statistical analysis, better parameters were obtained. By applying saturation -D optimum design, two regression equations were established. Through F-test, the result is F＞F_0.05 which can verify that these two equations are reasonable, and further analysis of the two equations revealed that voltage and duration of electrical stimulation have synthetic effect and the optimal codes of stimulation parameters are 1, 1.Using the optimum parameters, results showed that carcass electrical stimulation can quicken beef's pH value decline which could reach 6.0 in advance by 12 h as compared with the control, accelerate beef ripening and improve beef tenderness which were increased by 25%, 33%, 36% and 36% when it is ripened for 2,3,4,7 days respectively.