Agriculture Reference
In-Depth Information
Carcass that is
tenderstretched
Traditionally hung carcass
Traditionally, carcasses were hung by the Achilles tendon, but researchers at Texas A&M
University have discovered that animals hung from the aitchbone are more tender and
do not require the aging that traditionally hung carcasses must go through.
HOW TENDERSTRETCH WORKS
Tenderstetch prevents shortening of the muscle fi bers as the
carcass passes into rigor mortis. Shortly after death, the muscles
are soft and pliable and are very tender if cooked rapidly. But after
rigor mortis sets in, the shortened muscles become fi xed and rigid.
It takes 7 to 14 days at temperatures between 28 and 34°F (-2.2
and 1.1°C) before the muscles lose their rigidity and become pli-
able again.
