The processing conditions used to turn animal muscle into meat make a large contribution to the final quality.

Two key variable in carcass processing are the chilling rates and how fast the muscle acidifies from the accumulation of lactic acid (decline in pH). The pH fall is affected by electrical inputs to the carcass and, in particular, the use of electrical stimulation.

Getting the right chilling rate combined with the right pH decline (and this means taking into account stunning, immobilisation, back stiffeners, as well as stimulation) will control important quality traits such as shelf life, tenderness, juiciness, retail colour and colour stability during retail display.

Carne Technologies has a developed a unique understanding of these critical processing conditions and how these can be modified and optimised to get the product quality and performance that customers expect.

We have developed a range of tools to assist with process design and optimisation, and these are now critical components of the services we offer. They include:
  • computer-based modelling software to help clients improve and optimise processing and supply chain
  • direct, real-time measurements to measure key meat quality attributes
  • in-plant training and development of quality management systems.

Carcass Processing Specifications: Evaluation and Optimisation

Carne Technologies has unique skills in either designing a process or identifying and resolving processing practices or procedures that maybe causing problems with process efficiency, product quality or shelf life.

This involves review and measurement of current procedures and using our process modelling software to identify process improvements, demonstrate how quality can be improved and by how much.

Development of Eating Quality Programmes

Our staff have extensive experience working with both processors and supermarkets alike to set up eating quality programmes. This consists of working with our customers to identify process critical control points that relate to both product quality and product safety, then establish measurement procedures to use along the value chain to monitor the control points.

As part of these programmes, we carry out full training and support of plant staff, review data and provide remedial support and services when required.

Quality Measurements & Certification

Our well equipped specialist laboratory undertakes routine meat quality and shelf life tests.The standard tests include objective evaluations of microbial growth, tenderness, succulence and colour, primarily for processors and supermarkets, and are used to demonstrate compliance with specifications or evaluate the implications of alternative specifications.

Our laboratory staff also conduct a range of other analytical tests. Together, these assist our customers design a quality measurement programme that will suit their often complex and varied requirements.