Shortening in meat during cold storage can be caused by various reasons such as low pH, low salt content, water holding capacity, and temperature fluctuation.

It can negatively impact meat quality attributes such as tenderness, juiciness, and overall flavor. However, there are certain stress-reducing movement techniques that can be practiced to minimize the cold shortening effects on meat.

1. Pre-slaughter Stress-Reducing Practices

Stress can cause an increase in pH, which can eventually lead to cold shortening in meat. Thus, pre-slaughter stress-reducing practices can minimize the risk of cold shortening.

Proper handling, restraining and stunning are important pre-slaughter practices to ensure the animal is not stressed. When animals are calm, they release less glycogen which leads to less lactic acid production and pH drop. This can help in maintaining a higher pH level and increasing water holding capacity in meat.

Overall, less stress in animals can reduce cold shortening effects in meat.

2. Temperature-Based Reduction Methods

Temperature fluctuation plays a critical role in meat cold shortening. Thus, one way to minimize the effect of the temperature is to use temperature-based reduction methods.

This includes using electrical stimulation or hot-boning (removing the animal’s bone while it is still warm) to increase the pH level in the muscle. This can prevent a decline in pH during the chilling process, ultimately reducing the cold shortening effect on meat.

3. Massage and Physical Therapy

Stress-reducing movement techniques such as massage and physical therapy can also help to minimize cold shortening in meat. These techniques increase blood flow to the muscle tissue which can reduce stress and improve meat quality.

Additionally, regular massages can improve meat tenderness and reduce instances of cold shortening in meat.

4. Aging and Marinating

Aging and marinating can also help to soften meat and reduce cold shortening effects. Aging allows enzymes to break down the muscle fibers which can improve meat tenderness.

On the other hand, marinating meat in acidic solutions, such as vinegar or citrus juices, can help to break down proteins and improve meat texture. Both methods are effective in reducing cold shortening in meat.

5. Packaging and Storage

Proper packaging and storage techniques can also reduce cold shortening in meat. Vacuum packaging removes oxygen which can slow down the rate of pH decline in meat.

Additionally, storing meat at the right temperature, around 0-2°C, can minimize temperature fluctuation and therefore reduce cold shortening effects.

6. Conclusion

Cold shortening in meat can be caused by various factors such as low pH, low salt content, and temperature fluctuation.

However, stress-reducing movement techniques such as pre-slaughter stress-reducing practices, temperature-based reduction methods, massage and physical therapy, aging and marinating, and proper packaging and storage can all help to minimize cold shortening effects in meat. Implementing these techniques can improve meat quality and ultimately lead to higher customer satisfaction.