Accelerated Processing

Accelerated processing is the performance of some meat processing steps such as cutting, bone removal, and grinding immediately after slaughter. Accelerated processing has several advantages including the following:

	Ground meat will have improved juiciness and better yields.
	Prerigor grinding may protect the flavor of some types of processed meats.
	Removal of excess fat and bones before chilling reduces the amount of energy needed for chilling meat.

Ultimate pH

Although the rate of pH decline is accelerated by prerigor chopping and grinding, the total decline will be less extensive than normal. This is probably because oxygen enters the tissues from the air and reduces the lactic acid buildup in the tissues. The addition of salt to meat during grinding reduces the pH decline even more than grinding alone. The higher resulting pH results in higher processing yields and improved juiciness. An elevated pH above 6.0 slows the oxidation process of the meat, which helps products maintain a fresh, rancid free taste for a longer time.

Chilling

Removal of excess fat and bones before chilling reduces the amount of energy needed for chilling meat. It allows more precise control of chilling rate so that meat can be held at 15 to 16 degrees Celsius. This temperature range prevents cold shortening and heat rigor, two conditions which result in loss of tenderness and loss of juiciness.