| 摘要 |
An animal carcass ( 12 ) being processed on a slaughter line ( 8 ) passes through various electrical current processing stations such as immobilisation ( 1 ), low voltage electrical stimulation ( 2 ), electronic bleeding ( 3 ), nerve deactivation ( 4 ), electronic back stiffening ( 5 ), and mid voltage electrical stimulation ( 6 ). The parameters of the electrical current stimulation for each process are tailored to the characteristics of each carcass or carcass type by micro computers ( 11 ) at each station. The parameters are further tailored, typically by a master computer ( 9 ), to allow for the total contribution of side effects from electrical processing at each station, to optimise the quality of meat taken from the carcass.
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