Abstract
This paper outlines the development of testing procedures to optimise the stimulation dose form a medium voltage electrical stimulation unit. The aim was to increase the number of carcasses reaching the pH window in compliance with Meat Standards Australia sheep meat eating guidelines which require carcasses to reach pH 6 between a temperature of 8-35°C. Settings tests using a range of current and frequency resulted in variation in pH response from which the optimal pH response was selected. Both abattoirs involved in this study now have electrical stimulation units programmed to an optimal setting and monitoring of product quality under the new setting will be ongoing.