In article >,
Larry > wrote:

> 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.

<snicker>
--
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