system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5: Why doesn't chicken, beef, or any other processed meat go through rigor mortis when being prepared at a factory or even in the days afterwards?

Is there some kind of chemical applied or process introduced that keeps this from happening?
gpt
Hate to break it to you, but they do.

Rigor mortis, depending on conditions (animal health, size, temperature, etc) takes 2-24 hours typically. In processed meat, it's already in a package by then. Sometimes, the process is allowed to complete, as it can actually result in more tender meat.

When it comes to big animals, like cows, controlled temperature and electrical stimulation (contracting/relaxing the muscles so they don't lock up) can be used to avoid or control it.