Number of uses are available to improve meat quality
Stimulation units at the start and the end of the chain can improve tenderness and meat colour by increasing the rate of pH decline
High frequency immobilisation at the start of the chain reduces animal movement and improves occupational health and safety
Low or medium voltage electrical stimulation at the start of the chain can increase the amount of collectable blood and also reduces waste.
Electrical stimulation enhances meat quality by improving tenderness and meat colour. It is helping
processors to consistently deliver quality sheep and beef meat, in fact all species of red meat. Electrical stimulation can also improve occupational health and safety, increase blood collection and enable faster carcase throughput.