Australian Sheep Meat Research Articles

Quantifying pre-consumer food and nutrient losses from the Australian lamb and sheep meat value chain: a case study

To achieve sustainable development, United Nation members have agreed to reduce food loss along the pre-consumer food supply chain. Food loss and waste is a significant challenge facing Australia and the world, with an estimated one third of all food produced locally being lost or wasted. Globally, Australia is the second largest producer of sheep meat and, locally in Australia sheep meat is the second largest meat industry. Previous assessments of Australian livestock industries estimate low levels of food product losses from the sheep meat chain. This case study aimed to quantify nutrient losses at the point of slaughter of Australian lambs and sheep, using a mass balance approach with secondary data. The results from this study align with this previous assessment with respect to the level of products and nutrients downgraded at the point of slaughter, except for the impact of cadmium contamination on adult sheep liver and kidney downgrades. In turn, cadmium contamination emerged as a key contributor to micronutrient losses, notably dietary folate equivalents, and vitamin A retinol equivalents (RE). There was moderate to high uncertainty in the outputs of the assessment, predominantly due to the absence of data. Addressing these challenges, particularly the absence of offal production data, is crucial as it influences the overall accuracy of the results. This study identifies areas for improvement in the Australian sheep meat value chain, including data governance, at both the macro and micro levels. It also serves as a foundational step in understanding how reducing food and nutrient losses in the Australian sheep meat value chain could contribute to food security and nutrition goals.

Dynamic correction of dual−energy x-ray absorptiometry images improves chain speed prediction of lamb composition in abattoirs

A prototype, on-line Dual Energy X-ray Absorptiometer (DXA) has shown high precision of the prediction of carcass composition for the purpose of improved sheep meat grading in the Australian lamb supply chain, albeit with small inaccuracies over time. These inaccuracies were present across hours, and more significantly across days, which were unacceptable for any accreditation of this device as an objective carcass measurement tool in Australia. This inaccuracy demanded the creation of a novel image−processing algorithm for the prototype DXA. This DXA was tested for repeatability of predictions of lamb carcass composition over minutes, hours, and days, using two developed image processing algorithms. There was high immediate repeatability for both algorithms when predicting lean muscle % in 40 lamb carcasses, with a maximum CV of 0.65% over five repeated scans. There was a decrease in the CV of the prediction of lean muscle % of 30 lambs scanned three times over a 48-h period from 5.93 to 1.19% when the superior algorithm was used. The inaccuracies of lean muscle % predictions were associated with increases in the unattenuated space pixel values in DXA images. Improvements of the current algorithm are required to demonstrate repeatability over time for the purpose of accreditation within the Australian sheep meat industry, and for possible expansion of this technology into international supply chains.

Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers.

Anecdotal suggestions that US consumers perceive Australian sheepmeat as more "gamey" or "stale" compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately pasture-fed grazing systems. This study evaluated the impact of diet and extended storage times on Australian sheepmeat using sensory scores as assessed by US consumers. Meat samples from Australian sheep (n = 80) fed a grass or grain diet were aged in a vacuum at 1-2 °C for 5, 21 or 45 days. Untrained consumers (n = 960) at Texas Tech University (Lubbock, Texas) assessed samples for overall liking, tenderness, juiciness and flavour using a scale from 1 (worst) to 100 (best). In general, US consumers scored grain- and grass-fed samples within the same storage period similarly (p > 0.05). Furthermore, storage from 5 to 21 days improved sensory scores by a maximum of 28.6 for tenderness for grass-fed outside cuts (p < 0.05), while storage for 21 to 45 days did not improve eating quality for most cuts of both diets (p > 0.05). This is an interesting finding for the Australian sheepmeat industry as long storage time has no negative effect on eating quality and US consumers enjoyed grass- and grain-fed sheepmeat equally.

Australian Sheep Producers' Knowledge of and Attitude towards Post-Harvest Feedback: A Mixed-Methods Case Study.

Reducing food loss is a key target for Sustainable Development Goal 12-responsible consumption and production. This study aimed to explore Australian sheep producers' knowledge of and attitude towards post-harvest feedback and how these influence pre-consumer losses in the Australian sheep meat value chain. A mixed-methods approach was taken, using a structured survey and focus group discussions. Descriptive analysis was performed on the completed structured surveys and framework analysis was performed on the focus group discussion transcripts. The structured survey results showed that sale method was the main factor influencing the quality of feedback received on carcases. No respondents reported receiving feedback on edible offal. Most producers indicated that they wanted more detailed feedback on carcases and all respondents wanted more detailed feedback on edible offal. Four themes emerged from the focus group discussions: situation, knowledge, and attitudes of producers to the feedback system; factors, enablers, and barriers in the feedback system; equity in the feedback system; and sustainability of the value chain. In addition, several short-to-medium- and long-term strategies were identified by the authors to reduce pre-consumer losses in the Australian sheep meat value chain, based on the results of this study.

Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method

Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (p < 0.01) and lambs compared to yearlings (p < 0.05). Intramuscular fat and muscularity were identified as strong drivers of eating quality (p < 0.05), with greater palatability for both cuts as intramuscular fat increased (range 2.5 to 7.5%), and muscularity decreased (as measured through loin weight adjusted for hot carcase weight). Consumers were unable to detect differences between animal sire type and sex in sheepmeat hotpot. These findings suggest shoulder and leg cuts performed comparatively well in hotpot compared to previously tested sheepmeat cooking methods and emphasise the importance of balanced selection for quality and yield traits to ensure that consumer satisfaction is maintained.

Unlocking the monetary value: investigating the importance of quality information in Australian red meat chains

Context This study assesses the monetary value of product quality information, specifically feedback from slaughter and production methods, within the Australian beef and sheep meat supply chains. Aims The primary objective was to investigate the value assigned by supply chain actors to product quality information, measured as willingness to pay for receiving it or willingness to accept payment for providing it. The study also aimed to explore how the value of this information varies based on information quality and quantity. Methods A contingent valuation approach was employed, utilising survey data from 104 producers. Logit models were used to identify the factors influencing meat producers’ willingness to accept payment and willingness to pay. Key results Over one-third of cattle and sheep producers expressed interest in receiving feedback from slaughter information and providing production methods information. Production methods information had the highest mean value at the premium information quality and quantity level, with values of AU$20.49/head in the beef industry and AU$10.13/head in the sheep industry. Conversely, feedback from slaughter information had the lowest mean value at the low information quality and quantity level, with values of AU$0.83/carcass in beef and AU$0.14/carcass in sheep. Farmers’ experience and education level significantly influenced their willingness to accept payment and willingness to pay for product quality information. Conclusions A significant proportion of producers within the Australian beef and sheep meat supply chains express a desire to provide or pay for product quality information. The value assigned to this information demonstrates a positive relationship with higher information quality and quantity. However, variations in expressed value of different information types, and the influence of farmer and farm characteristics, suggest the presence of chain failures that disrupt information valuation. Implications These findings have important implications for improving the performance of the red meat supply chains. Understanding the factors that influence the valuation of product quality information allows stakeholders to develop targeted strategies to enhance the efficiency and effectiveness of information exchange. This may involve addressing chain failures, and implementing measures to ensure consistent and accurate valuation of information. Ultimately, these improvements can contribute to enhanced decision-making processes and overall supply chain performance in the Australian beef and sheep meat industry.

In Pursuit of the World’s Best Steak – Advanced Robotics and X-ray Technology to Transform an Industry

Australia strives to be the world’s preferred supplier of premium red meat, but it is challenged by having a high cost structure. In response, Meat &amp; Livestock Australia (MLA), the processing industry, and key technology providers have spent the last 14 years developing and implementing robotic automation supported by advanced real time sensing technology such as x-ray imaging. This paper outlines the investment strategy behind collaborating with the world’s leading companies, and successfully integrating: meat science, industrial robotics, medical imaging, and airline baggage inspection security systems, into Australian beef and sheep meat supply chains. These world-first systems, that were initially implemented in lamb processing, feature: robotic cutting, dual energy x-ray, machine vision, laser sensing, and carcase traceability for producer feedback. The beef processing sector is now set to benefit from the learnings and technical progress demonstrated in lamb processing. These innovations have moved Australia into first place for advanced red meat processing automation and have delivered in some cases an under 2-year capital payback with an up to 25% improvement in boning room productivity.

Maternal lysine, methionine and choline supplementation in twin-bearing Merino ewes during mid-to-late gestation does not alter pregnancy outcomes or progeny growth and survival

High twin lamb mortality in Merino sheep is a major cost for the Australian wool and sheep meat industry. Most lambs die within three days of birth due to low birthweight and/or complications arising during parturition. Maternal arginine supplementation can potentially increase birthweight by improving utero-placental haemodynamics; but availability and cost of rumen-protected arginine are barriers. Therefore, we sought to increase circulating concentrations of arginine, lamb birthweight and survival by supplementing twin-bearing Merino ewes with lysine, methionine and choline from day 80 of gestation (dG 80) to parturition. Each day, ewes were individually fed a supplement (barley, pea, pollard and molasses) with addition of either 14 g lysine, 7 g methionine and 7 g choline (amino acid; AA; n = 48); or no amino acids (control; CTL; n = 48). Supplementation did not alter circulating amino acid profiles in ewes at dG 120. Parturition difficulty of ewes and meconium staining of lambs did not differ between AA and CTL groups. Rectal temperatures during the first 24 h of life and serum IgG concentrations (indicative of colostrum intake) at 24 h after birth were similar in lambs born to AA and CTL ewes. AA supplementation did not alter lamb weights from birth to weaning (~three months of age), or lamb survival to weaning (CTL: 75%; AA: 84.8%, P > 0.05). The lack of response to maternal supplementation with this combination of rumen-protected lysine, methionine and choline suggests that alternate strategies are needed to increase maternal arginine abundance and twin lamb survival.

Quality, proximate composition, and sensory characteristics of Dorper, domestic commercial crossbred, and Australian sheep meat: a comparative study.

The objective of this study was to compare the proximate, quality, and sensory attributes of Dorper sheep meat (Dorper), domestic commercial crossbred (DCC) and Australian commercial crossbred (ACC). A total of 60 untrimmed loins from the three sheep sources were purchased (20 sheep loins/source) and processed. The objective color, objective tenderness [Warner–Bratzler Shear Force (WBSF)], and proximate composition of the sheep meat were evaluated. A consumer panel and a trained sensory panel were also conducted to evaluate the sensory attributes. Dorper had greater (P = 0.04) carbohydrate content compared to DCC, but was not (P = 0.86) different from ACC. In addition, Dorper had the greatest WBSF value, followed by DCC, with ACC having the least WBSF out of the three (P < 0.0001). For the consumer panel, Dorper was rated to be less tender than ACC (P = 0.01), but was not different from DCC (P = 0.76). Dorper was also rated with lower flavor acceptability compared to DCC (P = 0.02), but was not different from ACC (P = 0.86). In addition, Dorper had the lowest overall acceptance rating by the consumers (P = 0.01). Trained sensory panel results followed the same trend as the consumer panel results which rated Dorper to be less tender than ACC (P = 0.002), but was not different from DCC (P = 0.10). Dorper was also rated with greater off-flavor intensity compared to DCC (P = 0.009), but was not different from ACC (P = 0.53). Finally, no differences were found for all other attributes evaluated among the sheep sources. The results indicated that consumers did not prefer Dorper over ACC and DCC. However, additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper.

Impacts of major health conditions affecting the Australian sheepmeat value chain: a review.

Major health conditions in sheep contribute to substantial economic losses throughout the sheepmeat supply chain in Australia. A systematic review was undertaken to explore the measurable impact of six conditions: arthritis, sheep measles, pleurisy, pneumonia, grass seeds and rib fractures, on the production of lamb and mutton across the meat value chain. Peer-reviewed scientific literature from three databases and non-peer-reviewed articles and reports from Australian government and non-government websites were searched between 11 and 17 November 2019. Original articles, including studies conducted in Australia and New Zealand, that had measurable impacts on conditions of interest were included. The search yielded 16 articles and reports and were classified as producer impact and/or processor impact studies. Mortalities were quantified for pneumonia and arthritis, with pneumonia having the highest impact for producers. Grass seed infestation resulted in the highest impact on carcase and liveweight losses compared to arthritis and pneumonia. Arthritis had the highest trim weight losses for both lamb and mutton and the highest rate of carcase condemnation. Grass seed was the only condition where other impacts on the processor (chain speed and staff relocation to the boning room) were quantified. Although quantifiable production and processing losses were available for some conditions, this review has highlighted that limited quantifiable data based on scientifically sound research were not available for other conditions. The evidence for some conditions found in this review can be used to target future research activities and to further assist producers in making informed management decisions on prevention and control.

Food loss and nutrition security: reviewing pre-consumer loss in Australian sheep meat value chains using a planetary health framework.

Abstract Minimizing pre-consumer losses in agri-food value chains is crucial for planetary health and for reaching the United Nations Sustainable Development Goals. This action stands to benefit animal, human and environmental health. Comprehensive, quantified-feedback systems along agri-food value chains are needed to achieve this goal. The Australian sheep meat value chain is the second largest in the world and produces lamb meat, mutton meat and offal, in parallel with fine wool. Mutton and lamb meat and sheep offal are nutrient-dense foods. The Australian sheep meat value chain has seen significant gains in monitoring losses in recent decades. The value chain is working towards a more complete feedback system at the producer and processing levels. At an individual level, this will enable producers to predict the economic benefits of managing diseases on-farm. Public benefits may be the redirection of nutrient-dense food into Australian diets, improving the micronutrient status of the population, and conservation of vulnerable rangeland due to increased yield per head of sheep.

Determinants of consumer willingness to pay for quality-graded Australian sheep meat

The present study investigated the influence of a quality-grading system, demographic information and consumption preferences on consumer willingness to pay (WTP) for sheep meat. Eating quality was defined by four grades developed by the Meat Standards Australia (MSA) sheep meat-grading scheme. These grades were based on consumer palatability scores for cooked sheep-meat samples and described as 2-star (‘unsatisfactory’ quality), 3-star (‘good every day’ quality), 4-star (‘better than every day’ quality) and 5-star (‘premium’ quality). Currently, sheep-meat available in Australian retail outlets that meets MSA quality specifications is trademarked as ‘MSA graded’ and consists of lamb that falls into at least the 3-star quality band. There is no distinction made between 3-, 4- and 5-star-graded product. A challenge for marketers would be pricing the product by these three grades should finer-quality differentiation be adopted. The present study evaluated consumer WTP for the MSA quality grades and interactions with consumer demographic factors and consumption preferences. Results clearly showed that consumers were willing to pay less for the 2-star grade and more for 4- and 5-star grades, than for 3-star grade. Robust results for the impact of demographic and consumption preferences on WTP were limited to consumer age, occupation, income level and the interaction between MSA grade and consumer age.

Microbiological quality of Australian sheep meat in 2011

The fourth national baseline microbiological survey of Australian sheep meat was conducted in 2011 including for the first time samples from selected sheep meat primal cuts. Sheep and lamb legs (n = 613) and shoulders (n = 613) sampled at 12 meat processing establishments were found to have mean total viable counts (TVC, 25 °C) of 2.02 and 2.29 log10 cfu/cm2 respectively; Escherichia coli was isolated from 42.9% of legs and 34.6% of shoulders with respective mean counts of −0.44 and −0.63 log10 cfu/cm2 on positive samples. For samples of frozen boneless sheep meat (n = 551) the mean TVC was 2.80 log10 cfu/g and the mean count for the 12.5% of samples with detectable E. coli was 1.51 log10 cfu/g. Presence of E. coli O157:H7 was not assessed in any of the frozen boneless product but the pathogen was isolated from 2/613 leg and 1/613 shoulder samples. Salmonella was isolated from 17/613 leg samples, 5/613 shoulders and from 17/551 samples of frozen boneless product. Campylobacter spp. were isolated from 1/613 shoulder samples but presence was not tested in any of the frozen boneless samples. Listeria spp. were not detected in any of the frozen boneless product and was isolated from 1/613 leg samples. Coagulase-positive staphylococci were isolated from 4.2%, 5.2% and 1.8% of leg, shoulder and frozen boneless sheep meat samples, respectively with positive samples having a mean log10 count of −0.21 cfu/cm2, 0.34 cfu/cm2 and 1.66 cfu/g respectively. It is concluded that, in the present survey, extreme weather patterns led to elevated levels of indicator organisms (aerobic plate counts and E. coli prevalence) on frozen trim compared with previous Australian baseline surveys.

Processing technology changes in the Australian sheep meat industry: an overview

Over the last 20 years the Australian sheep industry, particularly the lamb meat sector, has undergone a major change in focus such that consumer requirements are a paramount determinant for production and processing developments. As a result automatic accurate methods of measuring carcasses for traits like fatness and meat yield have been important to aid a reduction by industry in carcass fat levels in line with domestic and international consumer demand. This occurred while carcass weight increased due to a range of genetic and production factors implemented on-farm. Further to this in the last 5–7 years there has been a dramatic increase in the adoption of electrical technologies based on new methodologies with a shift in focus onto eating quality. Underlying this new approach was the electrical stimulation of individual carcasses on segmented electrodes in a dose-responsive way with electricity that has short pulse widths and low to medium voltages and is thus much safer than the original high voltage systems. This technology allowed stimulation units to be fitted into abattoirs where this was not previously possible and validation showed that the technology could reduce toughness in lamb destined for the domestic market and some export markets. More recent technology to stretch and shape cuts shows promise for improving both the quality and product range from sheep and lamb carcasses. The industry continues to focus on meat quality and has shown a significant increase in exports, while maintaining per-capita domestic consumption at record retail prices. This indicates an industry where research investment across the board has shown significant returns.

Sheep category can be classified using machine learning techniques applied to fatty acid profiles derivatised as trimethylsilyl esters

Eruption of permanent incisors (dentition) is used as a proxy for age for defining meat quality in Australian sheep meat. However, this approach may not be reliable. While not presently available, an objective method could be used to determine sheep age, and thus sheep category, which would then potentially remove any inaccuracies that may occur in classifying sheep meat product. Statistical classification algorithms have been successfully used in bioinformatics. In this paper we review the performance of three algorithms (support vector machines, recursive partitioning and random forests) for determining sheep age. The algorithms were applied to the measured fatty acid profiles of fat samples from 533 carcasses; 254 lamb (&lt;1 year old), 131 hogget (~1–2 years old) and 148 mutton (&gt;2 years old) samples. Three data pretreatments (range transformation, column mean centering and range transformation with mean centering) were also examined to determine their impact on the performance of the algorithms. The random forests algorithm, when applied to mean-centred data, gave 100% predictive accuracy when classifying sheep category. This approach could be used for the development of an objective test for determining sheep age and category.

Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses

The efficacies of electrical stimulation practices at Australian abattoirs that process significant proportions of Australian lamb and sheep meat were assessed. Several abattoirs used medium-voltage electrical stimulation system (MVS) units suboptimally and many carcasses at these abattoirs exhibited a poor rate of pH decline and, consequently, a low proportion of carcasses attained pH 6 at a carcass temperature of 18−35°C, according to Sheep Meat Eating Quality pH–temperature guidelines as adopted by Meat Standards Australia. In the present communication, we describe the causes of suboptimal results with electrical stimulation and discuss procedures for optimising the stimulation dose delivered by MVS units. Carcass pH responses to various levels of current and pulse width were assessed to determine the best MVS settings for individual abattoirs. The MVS units at the abattoirs involved in the present study have now been programmed for optimal efficacy and carcass quality will be monitored on an ongoing basis. Evaluation of methods for assessing the proportion of carcasses that fall within the optimum pH–temperature window showed that a random regression model is more accurate than the current approach.

Some important changes in the Australian sheep meat processing industry

In the last 5 years there has been a dramatic increase in the adoption in the Australian sheep meat processing industry of electrical technologies designed to streamline processing and improve product quality. Part of this change was initiated by an Australia-wide audit of lamb tenderness in 1997–98 and the development of a program to establish an eating quality scheme for sheep meat across Australia. Critically, these initiatives coincided with the development of new ways of administering electrical currents to either bodies or carcasses. Underlying this new approach is the electrocution of carcasses individually on segmented electrodes in a dose responsive way with electricity that has short pulse widths and lower voltages. This paper documents the pivotal factors which have contributed to this level of industry adoption and which has seen 14 abattoirs install the new technology. Of these abattoirs only one previously had any form of stimulation and these abattoirs represent more than 70% of the throughput of sheep and lambs on a tonnage basis per year in Australia.

Unravelling the complex interactions between genetics, animal age and nutrition as they impact on tissue deposition, muscle characteristics and quality of Australian sheep meat

The combined effects of age and genetics and Poll Dorset sire and growth path were studied in two separate experiments (n = 595 and 627, respectively). In the first experiment, containing genotype crosses typically used in Australia (Merino, Poll Dorset, Border Leicester) and sires selected for growth or muscling, sheep were slaughtered at 4, 8, 14 and 22 months. The second experiment used Poll Dorset sires selected for high muscling, fat or growth with progeny having two levels of nutrition postweaning. Border Leicesters expressed higher levels of carcass fat percentage and intramuscular fat and produced the heaviest carcass. Merinos had the lowest subcutaneous fat depth and highest carcass lean percentage when compared at the same age. The progeny of Poll Dorset sires selected for high muscling (PDm) expressed a shift toward glycolytic fibres relative to those from Merino sires, and PDm sires produced progeny with reduced spine and limb length and higher carcass muscle : mineral ratios, suggesting skeletal stunting. Genotype meat quality differences were minimal except that PDm sire topsides were tougher and Merinos produced higher pH meat. With age (4–22 months), lambs became heavier and fatter, fibres shifted towards oxidative and away from glycolytic, muscle myoglobin increased, the meat became darker and redder and tenderness declined. Early weaning had no effect on the time to reach slaughter weight, provided nutrition was not restricted. The sire genetics influence on the carcass composition far outweighed the effect of nutrition postweaning. Lambs on a restricted diet tended to have less acceptable meat quality but this was not evident in lambs from sires selected for high fatness. Sensory tenderness was improved and intramuscular fat was higher in lamb progeny from sires selected for high fatness.

Microbiological quality of Australian sheep meat in 2004

The third national baseline microbiological survey of Australian sheep carcases and frozen boneless sheep meat was conducted in 2004. Carcases ( n = 1117) sampled at 20 slaughter establishments were found to have a mean log total viable count (TVC, 25 °C) of 2.28 cfu/cm 2 and Escherichia coli was isolated from 43.0% carcases with a mean log 0.03 cfu/cm 2 on positive samples. In samples from 10 boning (fabrication) plants ( n = 560) the mean log TVC for frozen boneless sheep meat was 1.85 cfu/g and the mean log count for the 8.2% of samples with detectable E. coli was 1.39 cfu/g. E. coli O157:H7 was isolated from 6/1117 carcases and from 1/560 boneless samples. Salmonella was isolated from 0/1117 carcases and from 3/560 samples of boneless product. Campylobacter sp. were isolated from 4/1117 carcases and from 1/560 boneless samples. Coagulase positive staphylococci were isolated from 23.4% to 32.7% of carcases and boneless sheep meat samples, respectively, with positive samples having a mean log count of 0.93 cfu/cm 2 and 1.14 cfu/g, respectively. The low level of bacteria described here is consistent with a very low risk to human health due to bacterial hazards in Australian sheep meat.

Quantifying the rate of pH and temperature decline in lamb carcasses using medium voltage electrical stimulation in an Australian abattoir

The current study evaluated the effectiveness of a medium voltage post-dressing electrical stimulation unit at different current and pulse width settings on pH decline. The objective was to optimise these settings to ensure that a high proportion of carcasses would reach pH 6.0 when the carcass was between 18–25°C according to the guidelines set by the Australian Sheep Meat Eating Quality (SMEQ) program. In the first experiment, 3 different current (400, 700 and 1000 mA) and pulse width (1, 2.5 and 5 ms) settings plus a control (0 mA and 0 ms) were applied to carcasses for 34 s at a frequency of 15 Hz with 7 sheep per treatment over 3 consignments (n = 210 carcasses). The pH–temperature decline was evaluated for all carcasses. Based on the SMEQ guidelines, 43% of stimulated carcasses reached a pH of 6.0 between a carcass temperature of 18–25°C, compared with 14% of unstimulated controls. Furthermore, 21% of carcasses reached a pH of 6.0 before the carcass temperature reached 25°C and 36% did not reach a pH of 6.0 by the time the carcass was 18°C. Alternatively, under the Meat Standards Australia (MSA) pH–temperature guidelines, carcasses should reach pH 6.0 between 12 and 35°C; 87% of stimulated carcasses reached a pH of 6.0 between 12–35°C, compared with 39% of unstimulated controls. One percent of carcasses reached a pH of 6.0 before the carcass temperature reached 35°C and 12% did not reach a pH of 6.0 by a carcass temperature by the time the carcass was 12°C. The abattoir in this study had a very fast chilling regime which resulted in carcasses reaching pH 6.0 at low temperatures and accounted for the low number of carcasses reaching a pH of 6.0 between 18–25°C. There was no effect of different current and pulse widths on the rate of decline, temperature at pH 6.0 or initial pH, which was attributed to the late application of electrical stimulation postmortem when muscle contraction is dependant on direct muscle stimulation. The combination of 2.5 ms and 1000 mA was the best performing treatment with respect to both SMEQ and MSA guidelines and the number of carcasses reaching the pH–temperature window. This treatment had the highest percentage of carcasses reaching the SMEQ window (60%) and MSA window (97%). Furthermore, it resulted in the lowest number of carcasses not reaching pH 6.0 by a carcass temperature of either 12 or 18°C, making it the most suitable to an abattoir with a fast chilling regime. Modulation and frequency manipulation of the segmented electrodes were assessed with the frequency manipulation resulting in the greatest stimulation response. Further work is needed to understand the effect of manipulating the frequency on the system overall or of the individual modules as well as changing the stimulation time.