"Sqwertz" > wrote in message
...
> 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.

well, the outside surfaces of the carcass will get chilled quickly. The
inside will take longer, but there is little danger of bacteria inside.