Beef Sklaughter and Rigor Mortis
In article >,
Sqwertz > wrote:
> 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
It does make a lot of sense!
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