Introduction of Electric stimulation
After bleeding in 5-6mins, cattle are conveyed to the electric stimulation process, which can prevent meat of cattle contraction from cold and improve beef tenderness effectively. Generally, the meat tenderness can be improved by 15%-16%. In addition, the application of electric stimulation can reduce the time of cooling carcass and aging. At the same time, this way can save space for cooling cattle carcass and bring economic benefits to enterprises.
Product Features (Cattle slaughtering equipment electric stimulation device)
1. Good for bleeding results;
2. Accelerating the reduction of ph;
3. Decreasing the time of aging and cold shortening;
4. Improve the tenderness of cattle meat;
5. Good for hot deboning.
Specification:
1. Rated voltage:380V
2. Stimulation voltage:48V
3. Control voltage: 24V
4. Stimulation time: 10-30 secondes adjustable
5. Compressed air consumption: 3L
6. Outer Size:1991*1072*4800mm
7. Capacity: 100 heads/per hour
| Processing | electric stimulating |
| Application | Cattle |
| Condition | New |
| Industry | Food Machinery |
Maintenance:
1. Regularly check performance and condition of slider, cylinder and components;
2. Drain off water and add lubricating oil
Beef cattle equipment used in the slaughterhouse
HVES applied to beef carcasses showed rapid pH decline, lower SF value, better meat colour and higher sensory scores compared to NES. Between the HVES groups, the best quality criteria in the samples were obtained by applying 800 V, 60 Hz, 120 sec and 500 V, 60 Hz, 120 sec and 800 V treatments were more effective than 500V and similarly 120 sec was superior to 60 sec. In conclusion, HVES is a useful method for improving quality criteria of beef meat.
