"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.


You seem to have a problem with putrefaction, Mister!

It's good eats... cuts like buttah.

TFM®