Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats.

Medium voltage electrical stimulation and wet ageing periods effects on the carcasses and meat quality of Australian rangeland goats were investigated. 64 rangeland goats were slaughtered as 2 equal consignments, wherein half were exposed to post-dressing electrical stimulation (300 V, 500 ms pulse width, 45 s) and half were not (control). Carcass and pH decline parameters and glycogen concentration were recorded.

Lean meat yield estimation using a prototype 3D imaging approach.

Lean Meat Yield (LMY, %) of carcass is an important industry trait, which currently is not routinely measured in Australian beef abattoirs. Objective on-line technology to determine LMY is key for wider adoption. This paper presents a proof-of-concept approach for estimating the LMY of beef carcasses from the 3D information provided by RGB-D cameras.

SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum).

The impact of SmartStretch™ technology and ageing (0 or 14 days ageing) on the meat quality traits of m. longissimus lumborum hot-boned from adult cull cattle was assessed. Tenderness, as reflected in reduced shear force measurement, was significantly (P<0.

Evaluation of the Hennessy Grading Probe for use in lamb carcases.

An evaluation of the Hennessy Grading Probe (HGP) was undertaken using 557 lamb carcases for the measurement of subcutaneous fat depth (Fat C) and muscle depth (EMD; m. longissimus thoracis et lumborum (LL)) between the 12th/13th ribs. All carcases were probed on the moving chain at up to 10 carcases per min and data analysis was constrained to 320 carcases which were probed at the target site (over the greatest depth of the LL at the midpoint between the 12th and 13th ribs).

SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions.

This study evaluated the interaction between medium voltage electrical stimulation, SmartStretch™ stretching and ageing treatments on key meat quality traits of hot boned sheep m. semimembranosus. Medium voltage stimulation reduced initial pH (P<0.