ABSTRACT
The conversion of muscle to meat can be a lengthy process, requiring up to 48 hours depending on the animal species. Hence, during this time period, any postmortem procedure has the potential to have a large influence on the final meat quality. This chapter addresses each postmortem technology in the slaughter process, identifying the technology’s major impacts on the appearance and eating quality of the meat. Carcass splitting per se does not influence meat quality. However, the fact that both the high-priced cuts and low-priced cuts are treated identically in the postmortem period as a result of the traditional method of splitting carcasses into two identical sides does influence meat quality. Almost all aspects of meat quality are affected by electrical stimulation, including tenderness, flavor, meat color, heat ring, marbling, quality grade, retail case life, and processing properties. Chilling of carcasses postslaughter was originally applied to retard the deteriorative microbial and chemical processes that spoil fresh meat quality.
