Optimising electrical stimulation

27 January 2015
Focus area: Food safety
Program stream: Product & process integrity
This is the third fact sheet in a series of three fact sheets about electrical stimulation.

The Sheep CRC and Meat and Livestock Australia research has found that the rate of pH and temperature decline of a carcase can significantly affect sheepmeat eating quality.

Supporting documents

Most recent reports

Previous in this focus area 21 December 2016 Optimising eating quality of beef steaks by using tri-gas MAP Next in this focus area 13 December 2017 Optimising meat quality and functionality through novel processing interventions