Question: what are the importance of rigor mortis in meat processing?
Answer: tenderness of meat

Rigor mortis is very important in meat technology. The onset of rigor mortis and its resolution partially determine the tenderness of meat.  If the post-slaughter meat is immediately chilled to 15 °C (59 °F), a phenomenon known as cold shortening occurs, whereby the muscle sarcomeres shrink to a third of their original length.