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Nevertheless, the backfat thickness of 6.2 mm has been suggested as the minimum to prevent cold shortening in beef cattle (Savell et al., 2005).
ES was commercially used in early 1970s to preclude cold shortening and thus enhance meat tenderness (Juarez et al., 2012).
Animals need to be "aged" before freezing to prevent "cold shortening," a process where the muscles actually contract and toughen if frozen too soon.
Carcasses that go into rigor relatively slowly are liable to be toughened by cold shortening after cooling.