View Single Post
  #10 (permalink)   Report Post  
Posted to alt.food.barbecue
Omelet[_7_] Omelet[_7_] is offline
external usenet poster
 
Posts: 24,847
Default Beef Sklaughter and Rigor Mortis

In article >,
"Mariotius Stangbeltzner, Esq. MD., D.O., Ph,D,, FACS, MBA, DVM, P.A.,
Inc." > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Sqwertz > wrote:
> >
> >> at which stage in the beef slaughter/packing plant does the beef gi
> >> through rigor mortis?
> >>
> >> Do they rush it through into cryovac and let it RM there, or do
> >> sides of beef hang for 12 hours at room temp before the primal
> >> cuttings?
> >>
> >> -sw (still looking for that beef slaughter class)

> >
> > We had a discussion about slaughtering one time on the emu list and beef
> > practices were mentioned. Most people on that list did do home
> > slaughtering.
> >
> > From what I recall, rigor mortis has to totally resolve before they
> > start cutting.
> >
> > I double checked this with a butcher and he confirmed it.

>
>
> Rigor is a temporary condition. IIRC, resolved means rigor has set in, and
> then released. The state of rigor is one way to make a quick assessment of
> time of death since the time it takes to set in and then relax is very
> predictable.
>
> MartyB


Gee, ya think? <g>
I'd never have guessed!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy