Just as postmortal electrical stimulation of rapidly cooled bovine carcass halves generally has positive effects on the quality of meat (pH, meat consistency, water-binding capacity), the same applies to premortal electrical treatment of animals (electrical stunning) or the combined pre- and postmortal electrical treatment. Exemplified for selected muscles of more than 100 heads of cattle of different slaughter class and slaughter category it was demonstrated, however, that combined electrical treatment of bulls is liable to entail a higher percentage of lower-quality DFD-meat. The results of the experimental studies of electrical treatment and quality analysis are presented together with a discussion of potential sources of quality reduction in the case of bull meat.