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Larry[_13_] Larry[_13_] is offline
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Default Beef Sklaughter and Rigor Mortis

Mariotius Stangbeltzner, Esq. MD., D.O., Ph,D,, FACS, MBA, DVM, P.A.,
Inc. wrote:
> > wrote in message
> news >
>> In >,
>> > 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
>
>
>
>

So you watch CSI. Good for you.