Factors influencing the incidence of high rigor temperature in beef carcasses in Australia

Abstract

Beef carcasses undergoing rapid pH fall while the loin muscle temperature is still high are described as heat-shortened, heat-toughened or 'high rigor temperature' carcasses, with subsequent negative effects on quality traits. The aim of the study was to quantify the occurrence of high rigor temperature in beef carcasses across Australia and to identify the causative factors. Data was collected over 4-5 days at each of seven beef processing plants from 1512 beef carcasses. The beef carcasses were from both grass-and grain-fed cattle ranging in days on grain feeding from 0 (grass-fed) to 350 days and the category of cattle ranged from veal to ox and cow. Data collected on the day of slaughter..