| 摘要 |
An animal is slaughtered in a head-down position and is subsequently inverted after bleeding to place the hindquarters down while the animal muscles are still flaccid. The carcass is maintained in the latter position until rigor mortis sets in, the carcass is thoroughly chilled, or both. By positioning the animal carcass with the hindquarters down and with the animal muscles flaccid, the meat drifts or settles downwardly toward the hindquarters. Consequently, the meat is distributed more toward the hindquarters of the animal carcass where the more expensive cuts are located. Higher monetary value of the carcass is thereby achieved. To increase the movement of the muscle or meat toward the hindquarters, the carcass can be subjected to vibrations or shock in addition to the force of gravity. Also, this movement of the meat can be increased by subjecting the carcass to centrifugal force with the animal rotated about an axis which is perpendicular to the longitudinal extent of the carcass and is located nearer to the forefeet than the hind feet.
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