Weiner, P.D.Kropf, Donald H.Mackintosh, D.L.Koch, B.A.2011-05-042011-05-042011-05-04http://hdl.handle.net/2097/8585The effect of processing pork carcasses before rigor mortis was studied in 21 market-weight swine. The left side of each carcass served as a control and was chilled for 48 hours at 32-36 F before being cut and processed by regular methods. The right sides (treated) were cut and processed within one hour of bleeding.PorkMuscle qualityFat qualityRigor mortisConference paper