pleatedmeat

I grew up in a Somali refugee town (of less than 40,000 people nearly 10% of the pop is Somalian) so the whole piracy thing was a huge deal back home when it actually happened. I know the movie wasn't shot there, but did you learn anything interesting about the Somalian conflict or culture when shooting Captain Phillips?

Maufacturing. Pre-rigor meat basically means the meat was removed from the carcass quickly while it was "hot" and ground and salted/cured. Preventing the meat from going through rigor increases the pH (as compared to meat that has gone through rigor, which has a pH of about 5.6, the pH of pre-rigor meat is around 6.8) and increased the water retention of the meat. It is mostly used for sausage making.

Honestly, though, I'm confused by OP's answer because pre-rigor meat has nothing to do with the stress level and associated taste (aka DFD and PSE, see my comment here) and only deals with water retention and its ability to make a juicier sausage. It kind of doesn't deal with rigor at all. It is all associated with how stress affects the pH of the meat.

No. I don't know why OP brought up pre-rigor meat, but I explain the correlation of stress and meat quality here. Pre-rigor meat is slaughtered in the typical manner of a cow, but then deboned "hot" aka as fast a possible while the carcass is still hot and the meat is ground and salted/cured asap. The resulting pH of the pre-rigoe meat is around 6.8 rather than 5.6 which is the pH of meat allowed to go through rigor. Pre-rigor meat is used to make processed meats (sausage) that can retain more water due to the change in pH.

Yikes.

Let's be honest, if you're someone who was raised in US Swimming there is a 100% chance that at some point one coach told you to pee in the pool; they're not waiting for you.

I maintain that any long time club swimmer that hasn't pee'd in the pool is a liar.