Fecha de publicación: 30/06/2005 Fuente: WIPO "meat" 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.