Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses
K. L. Pearce A H , R. van de Ven B , C. Mudford C , R. D. Warner D , J. Hocking-Edwards E , R. Jacob F , D. W. Pethick A and D. L. Hopkins GA Cooperative Research Centre for Sheep Industry Innovation, Murdoch University, Division of Veterinary and Biomedical Science, South Street, Murdoch, WA 6150, Australia.
B Industry and Investment NSW (Primary Industries), Orange Agricultural Institute, Forest Road, Orange, NSW 2800, Australia.
C Realcold Milmech, PO Box 4435, Eight Mile Plains, Qld 4113, Australia.
D Department of Primary Industries, 600 Sneydes Road, Werribee, Vic. 3030, Australia.
E SARDI Livestock Systems, Struan Research Centre, Naracoorte, SA 5271, Australia.
F Department of Agriculture WA, Baron-Hay Court, South Perth, WA 6151, Australia.
G Industry and Investment NSW (Primary Industries) Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.
H Corresponding author. Email: k.pearce@murdoch.edu.au
Animal Production Science 50(12) 1107-1114 https://doi.org/10.1071/AN10114
Submitted: 7 July 2010 Accepted: 14 September 2010 Published: 23 November 2010
Abstract
The efficacies of electrical stimulation practices at Australian abattoirs that process significant proportions of Australian lamb and sheep meat were assessed. Several abattoirs used medium-voltage electrical stimulation system (MVS) units suboptimally and many carcasses at these abattoirs exhibited a poor rate of pH decline and, consequently, a low proportion of carcasses attained pH 6 at a carcass temperature of 18−35°C, according to Sheep Meat Eating Quality pH–temperature guidelines as adopted by Meat Standards Australia. In the present communication, we describe the causes of suboptimal results with electrical stimulation and discuss procedures for optimising the stimulation dose delivered by MVS units. Carcass pH responses to various levels of current and pulse width were assessed to determine the best MVS settings for individual abattoirs. The MVS units at the abattoirs involved in the present study have now been programmed for optimal efficacy and carcass quality will be monitored on an ongoing basis. Evaluation of methods for assessing the proportion of carcasses that fall within the optimum pH–temperature window showed that a random regression model is more accurate than the current approach.
Additional keywords: meat quality.
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