Abstract: Methods of post-slaughter handling a carcase are presented in a first example a carcase is hung from its symphysis pubis and cut by; (1) removing the knuckle, fillet end and chump from the rest of the carcase; and, (2) separating the knuckle from the fillet end and chump by cutting at an angle of less than 45.degree. to the back line of the carcase. In a second example the carcase is hung from its symphysis pubis and cut by; (1) removing the leg and chump from the rest of the carcase; (2) removing at least the pelvic bones; (3) straightening the leg. In a further example, the method comprises (1) hanging the carcase from its symphysis pubis; and (2) applying high voltage stimulation to the carcase.

Abstract: A method and apparatus for obtaining information relating to the eating quality of meat. The meat under test may include a hot or cold meat carcass, raw or cooked meat or live animal. The method includes the steps of injecting an acoustic signal into the meat, monitoring the effect of the meat on at least one characteristic of the acoustic signal propagated into the meat, and applying the monitored effects to a predetermined algorithm relating eating quality to monitored acoustic effects to indicate the eating quality of the meat under test. The acoustic probe assembly of the apparatus includes a pair of arms adapted for insertion into a meat carcass. The arms carry respective means for coupling acoustic signals into and receiving signals from the carcass. Further, the arms include means for coupling the acoustic signals to the surface of a carcass and monitoring scattering of the acoustic signals to predict the eating quality of meat.