We have a new home - a purpose designed building with extended meat science laboratory, sensory panel testing facilities and a large electrical development workshop – in the Aotearoa Park industrial area adjacent to the former Aotearoa Meat plant near Cambridge.
Although these electrical technologies are not new we have developed a unique electronics platform that makes them far safer and more effective in more situations.
Our research has identified precisely how electrical inputs interact with other aspects of carcass processing and affect the quality of the final product. We can now configure the operation of each piece of equipment to meet specific commercial requirements for:
- Greater processing efficiency
- Meeting market requirements
- Better product quality and consistency
- Improved profitability
Carne Technologies is a research and development company focused primarily on the development of carcass and meat processing technologies to improve meat quality and processing efficiencies. We are based in Cambridge, New Zealand, and work with clients throughout Australasia, and in the USA and UK.
Our special area of expertise is in the use of electrical applications in meat processing for:- Humane stunning of livestock to reduce blood splash and meet cultural requirements
- Carcass immobilization following stunning to ensure operator safety
- Electrical stimulation of carcasses to enhance tenderness
- Reduced bleeding time and enhanced blood recovery from carcasses
- Product quality specifications - the development of meat processing specifications to enhance product quality and consistency and processing efficiencies tailored to individual plants and specific markets.
- Animal welfare - we have a unique specialisation in the welfare of animals during slaughter.
The principals of Carne Technologies Dr Nicola Simmons (General Manager) and Dr Clyde Daly (Research Director) are well known in the industry both in New Zealand and internationally and between them have over 40 years experience in the meat industry. They are supported by scientific, technical and commercial consultants with many decades of experience in meat industry research and its practical applications at processing plants.