Carcass Suspension

One factor which affects the tenderness of meat is the amount of tension applied to the muscle during chilling. The method of suspending the carcass affects which muscles are under the greatest amount of tension. Today carcasses are usually suspended by one hind leg while chilling, which results in tenderness of the tenderloin. An alternative method would be suspension by the pelvis, which would give more tender round, but would decrease the tenderness of the tenderloin. This method of improving tenderness may be more helpful than electrical stimulation especially in pork since pelvic suspension does not cause PSE (Pale Soft Exudative) condition, which is a common quality problem with pork.