The Meyn Electrical Stimulator accelerates the maturation of poultry meat, reducing the standard six-hour maturation time to just 2.5 hours. By applying a controlled low-voltage electrical charge, it triggers natural muscle contractions, consuming post-mortem energy to increase meat tenderness while preventing broken bones and hemorrhages. This eliminates the need for offline maturation storage, improving slaughterhouse efficiency and preserving product weight that would otherwise be lost during extended maturation. Integrated into the bleed-out stage, the system requires no additional floor space, making it a cost-effective and highly efficient solution for poultry processors.
The Meyn Electrical Stimulator is strategically positioned in the bleeding trough, ensuring that it operates efficiently without requiring additional floor space. It applies an electrical charge through a breast-side electrode plate, while the shackles provide grounding, triggering controlled wing flapping. This muscle contraction consumes energy, accelerating the maturation process while reducing the risk of broken bones and hemorrhages. With an optimal contact time of 40 seconds, the system ensures a uniform and safe stimulation process, helping poultry processors achieve faster throughput without compromising product integrity. By reducing maturation time by 3-4 hours, it eliminates the need for offline storage and additional handling, further streamlining the processing workflow.
For poultry processing plants focused on efficiency, product consistency, and yield optimization, the Meyn Electrical Stimulator provides a compact, high-performance solution. By reducing maturation time, it eliminates unnecessary storage, optimizes processing workflow, and enhances meat tenderness. The system is available in both single-lane (3m) and double-lane (2x3m) modules, allowing for flexible integration into different production line capacities.
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By accelerating natural post-mortem muscle activity, the Meyn Electrical Stimulator ensures faster maturation while preserving meat quality. The controlled wing flapping prevents tough muscle fibers, contributing to tender and high-quality poultry meat.
The low-voltage electrical stimulation method is designed for safe and reliable operation, reducing the risk of muscle damage or blood splashes. The hygienic, enclosed system ensures consistent performance with minimal manual intervention.
Integrated into the bleed-out stage, the Meyn Electrical Stimulator operates without requiring additional processing space, reducing footprint constraints. Its low energy consumption (1.5 kW) and automated operation make it a cost-effective investment for high-volume poultry plants. By enabling inline maturation, the system completely eliminates the need for offline maturation storage, streamlining production efficiency and reducing handling requirements.
Built with durable materials and a streamlined design, the system ensures long-lasting performance with minimal maintenance requirements. The adjustable control panels provide easy system configuration and height adjustments, ensuring optimal stimulation for different bird sizes.
