How important is rigor mortis to slaughtering?

Rigor mortis is a crucial factor in the slaughtering process as it affects the quality and texture of meat. After an animal is slaughtered, rigor mortis sets in, causing muscles to stiffen, which can impact tenderness. Proper management of rigor mortis, including timing and temperature control, is essential to ensure that the meat remains palatable and suitable for consumption. Understanding this physiological process helps meat processors optimize aging techniques and improve overall product quality.