What is electrical stimulation

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

Electrical stimulation enhances meat quality by improving tenderness and meat colour by effectively controlling the rate of pH decline of a carcase post-slaughter.

Supporting documents

Most recent reports

Previous in this focus area 10 March 2020 Visual monitoring of carcase and carton meats - a system for the 21st century Next in this focus area 01 April 2025 UV- C project stage 1: worker and product safety