Carcase Electrical Input

New Generation Electronic Enhancement for Meat Quality

 

Computer Process Management System features and benefits include:

Features:

• High Frequency Immobilisation.
• Electronic Bleeding.
• Low Voltage Stimulation.
• Mid Voltage Stimulation.
• Reduced Health and Safety Risk.
• Improved Eating Quality.
• Improved Blood Recovery.
• Reduced Inventory and Energy Costs.

Design:

• Reliable, hygienic construction.
• Compliant with relevant design standards.
• Customised configurations and solutions available.

 

Electronic Technology Products

High Frequency Immobilisation

To ensure optimum operator safety during the shackling process immobilisers are utilised. Traditionally in the past Low Frequency immobilisers have been utilised which have a major impact on pH decline and therefore a negative effect on the meat quality. The new High Frequency Immobilisers operate on the nervous system rendering the animal in a relaxed limp state while having no effect on pH decline. This is a major advantage when processing heavy grain fed animals.

 

Constant Current Low Voltage & Mid Voltage Stimulation

The Constant Current Electrical Stimulator can be programmed with six waveform parameter sets controlling frequency, pulse width and current. The control of the current is a key advantage specific to this equipment as the degree of stimulation is largely dependent on the amount of current applied to the carcass. The advantage of constant current operation is that each carcass receives the same current and therefore the same degree of stimulation, reducing between carcass variability in the stimulation effect and subsequent ageing rate.

Electronic Bleeding

Stimulation can be applied either during bleeding or prior to chiller entry. Although both points of application achieve the same stimulation effect, the application during bleeding has two added advantages. Firstly, there is an increased amount of blood released in the immediate area where the stimulation is applied resulting in a greater blood recovery and less blood on the slaughter board. Secondly, the application of stimulation current eliminates subsequent carcass movement making for safer worker operation and reduced product damage.

Electronic Back Stiffener

The Electronic Back Stiffener uses the optimum frequency that gives sufficient stiffening to avoid broken backs, but also minimises the pH effect in the stimulated muscle. When compared to a traditional 180 volt transformer system, the Electronic Back Stiffener has a much greater margin of operator safety. In the Electronic Back Stiffener the applied voltage is automatically adjusted by the internal circuit to compensate for variable contact resistance at the back stiffener probe or electrodes. This results in a controlled dose and a more uniform level of muscle stimulation than would occur with a simple transformer producing variable amount of current.

Taking the Guesswork Out Of Electrical Stimulation

New technology jointly developed by Argus Realcold Pty Ltd in conjunction with Applied Sorting Technologies and Meat and Livestock Australia has taken the guesswork out of applying electrical stimulation to cattle and sheep carcasses. The system is operating in a number of sheep and beef plants throughout Australia.

Electrical Stimulation (ES) accelerates pH decline, the onset of rigor mortis and the natural ageing process. This allows meat to reach an acceptable eating quality in a significantly shorter period of time and can alleviate problems caused by the faster chilling of carcasses. The challenge for processors is to match the level of ES to the rate of chilling and the time meat is scheduled to reach the consumer.

For any given chilling rate, too much ES results in too rapid a pH decline. If pH 6 is achieved at a temperature above 35°C “heat shortening” occurs and the natural ageing enzymes are destroyed. With inadequate ES where the carcass does not reach pH 6 before the temperature falls below 12°C, “cold shortening” occurs and ageing of the meat is delayed.

The effective level of ES is a function of the carcass type and the total electrical load applied to the carcass during the slaughter process. Electrical inputs can come from immobilisation, electronic bleeding, stimulation and back stiffening with the effect of each depending on the voltage, its duration and the waveform.

The new system accounts for the total electric load (including immobilisation and back stiffeners, etc.) and can be adjusted on the basis of the ideal electrical inputs for particular carcass types. Its main feature is its use of test pulses to determine the resistance of a carcass and the use of this information to apply the same precise electrical dose control to all carcasses. The optimal pH decline for any given chilling rate can then be obtained to maximise the benefits of rapid ageing.