On Wed, 24 Mar 2010 13:09:59 -0400, Sunny wrote:

> Cold shortening is caused by the release of stored calcium ions from
> the sarcoplasmic reticulum of muscle fibers in response to the cold
> stimulus. The calcium ions trigger powerful muscle contraction aided
> by ATP molecules. To prevent cold shortening, a process known as
> electrical stimulation is carried out, especially in beef carcass,
> immediately after slaughter and skinning. In this process, the carcass
> is stimulated with alternating current, causing it to contract and
> relax, which depletes the ATP reserve from the carcass and prevents
> cold shortening[citation needed].

Hmm. I've never seen that mentioned or shown in the clips I've
seen. I'm almost sorry I asked ;-)

But it sounds the safest and most hygienic rather than let it sit
and slowly chill inside the danger zone.


-sw