A total of 40 beef were used to determine the effects of High Voltage Electrical Stimulation (HVES; 500-800 V) on improving meat quality. ES was applied to the right half carcasses and the left halves were kept as control group. Meat quality was evaluated on M. longissimus dorsi and M. semimembranosus by examining pH at 0, 3, 6 and 24 h; Shear Force (SF), colour (L*, a*, b*) and sensory values at 2 and 7 days of post-slaughter period. As a result, ES Introduced faster decrease and lower values of pH decline compared to the control group (p<0.001). The lowest SF values were demonstrated from the ES applied samples. Significant differences of redness (a*) and sensorial values were measured between ES and control groups. It was observed that HVES is a useful method for improving quality criteria of beef meat.