We have a range of innovative products designed to improve the efficiency, quality and, ultimately, the profitability of your meat processing system.
Where we differ from other Companies that supply electronic processing systems, is that we do not just install equipment, turn it on and walk away. Instead, because we understand how all electrical inputs during carcass processing can and will affect the final meat quality, when we commission our systems we also ensure the electronic waveforms settings are optimal for both process efficiency and the final meat quality, and during the commissioning process we take measurements to verify and validate this.

Stun Monitor & Logger (CTSML)

Monitors and logs electrical stuns in real time, ensuring effectiveness and compliance with industry standards.

Beyond its role as a simple logging device, the goal of the CTSML is to supply a training opportunity for operators. Operators' receive immediate visual feedback on stun performance and faulty performance is indicated using LED lights.

The software has the facility to allow individual operators to be identified, and this allows extensive analysis of the performance of each operator.

All stun information can be remotely accessed from a desk in real time, and historical stun records can be reviewed and analysed using the CTSML software.

SureStim

Ensure tenderness in less time using SureStim, an electrical stimulation system that accelerates the tenderisation process.

As a "touch safe" system, no safety barriers are needed and the unit can be retro-fitted to most existing electrodes.

Alternatively Carne Technologies can provide the complete turn-key system (electrodes, stimulation system and stimulation monitor). The system is programmed to ensure the level of stimulation is compatible with the rate of chilling and subsequent carcass and primal maturation times and time to market.
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Stim monitor & logger

The stimulation voltage and amperage for multiple or individual carcasses can be quickly and easily checked by QA, technical or engineering staff during processing.

The monitor stores the stimulation records and these can be reviewed and analysed using the logger software. This feature is often required for customers and suppliers to verify process performance for quality outcomes.

High-Frequency Electrical Stun Systems

Animal welfare is the overriding objective of pre-slaughter stunning, but stunning can also affect meat quality. These needs can be reconciled by designing appropriate electrical waveforms and stun parameters.

Our electrical stun systems use programmable waveforms that can be applied to most species (cattle, sheep, pigs, poultry) and are optimised for effective stunning and minimal quality problems. The system can be used in combination with existing electrodes, and can be set up as a stun kill or recoverable (Halal-compliant) system.

Accelerated Bleeding Systems

Increase blood recovery with specialised electrical stimulation waveform. Also based on programmable variable-frequency technology.

Variable-Frequency Immobilisation Systems

Keep workers safe and improve process efficiency and throughput using electrical immobilisation of carcasses before or during bleeding. The system is fully programmable to ensure highly effective movement control while controlling and optimising the effects on meat pH.

Smart Stim

SmartStim measures the responses of each carcass during stimulation and, from the nature of the responses, derives information about the pH of key muscles, and in particular the loin.  By  repeatedly testing the state of the carcass during the stimulation process, it becomes possible to stop the stimulation at the appropriate time, when the pH has reached the pre-defined designated value. In this manner, each carcass is delivered with the correct ES dose to  ensure that within a group of carcasses, all reach the desired pH at the end of the  stimulation rail.

The stimulation is delivered via either a standard rub rail stimulation system (continuous chain) or a pneumatically operated arm (stop/start chains). 

Commercial installations include applications to hide on uneviscerated and eviscerated carcasses (beef), whole dressed carcasses (beef and lambs) and carcass sides (beef).

Tender-O-Meter

Measures cooked meat tenderness (shear force). Compared with the general purpose laboratory device normally used for shear force measurement of meat, this equipment is designed specifically for the meat industry to provide a low cost and fast-throughput alternative, without sacrificing accuracy.
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