Postmortem Handling, Chilling and Transport

After slaughter, circulation stops while metabolism, pH decline and rigor continue. Handling during this period can alter shortening, water holding, colour and later tenderness.

Chilling removes heat and slows microbial growth. Surface cooling, deep-muscle temperature and condensation can follow different trajectories in large carcasses or packed meat.

Excessive pre-rigor chilling can contribute to cold shortening in susceptible muscles, while slow cooling can increase growth risk and heat-related quality defects.

Hot boning, cold boning and cutting before or after rigor produce different structural and process consequences. The chosen system requires compatible temperature and hygiene control.

Vehicle temperature, loading, airflow, packaging, journey time and door openings influence the product history. Air readings should be interpreted with representative product measurements.

Define maximum times, target temperatures, measurement locations, load patterns and deviation assessment. Preserve traceability from carcass condition to the curing batch.