Optimising electrical stimulation

27 January 2015
Focus area: Food safety
Program stream: Growth and global competitiveness
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 16 January 2015 Meat colour stability Next in this focus area 19 January 2017 Pre-slaughter catttle cleaning (washing)