Applications in Meat Industry
Rigor mortis is very important in meat technology. The onset of rigor mortis and its resolution partially determines the tenderness of meat. If the postslaughter meat is immediately chilled to 15°C (59°F), a phenomenon known as cold shortening occurs, where the muscle sarcomeres shrink to a third of their original length.
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 carcasses, 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.
Read more about this topic: Rigor Mortis
Famous quotes containing the words meat and/or industry:
“Every moving thing that liveth shall be meat for you.”
—Bible: Hebrew Genesis 9:3.
God speaking to Noah.
“As our boys and men are all expecting to be Presidents, so our girls and women must all hold themselves in readiness to preside in the White House; and in no city in the world can honest industry be more at a discount than in this capital of the government of the people.”
—Jane Grey Swisshelm (1815–1884)