Final answer:
High-temperature, pre-rigor chilling does not correspond to any of the options given (A, B, or C); it involves quickly cooling carcasses to a temperature just above freezing immediately after slaughter but before rigor mortis sets in.
Step-by-step explanation:
High-temperature, pre-rigor chilling involves rapidly lowering the temperature of meat after slaughter and before the onset of rigor mortis to slow down microbial growth and preserve meat quality. None of the options given (A, B, or C) accurately describe this process since they do not specify the right temperature range and time parameters typically used in high-temperature, pre-rigor chilling. Usually, this technique entails chilling carcasses to a temperature just above their freezing point immediately after slaughter, although the exact temperature and time can vary depending on the type of meat and processing facility.
When we consider the principles of refrigeration and freezing as a method for controlling microbial growth, we understand that lower temperatures are used to inhibit microbial metabolism. For example, refrigeration temperature ranges used in kitchens or laboratories can be between 0 °C and 7 °C. While for milk pasteurization, HTST pasteurization uses a temperature of 72 °C for 15 seconds, and UHT pasteurization uses a temperature of 138 °C for 2 or more seconds, the process and temperature of pre-rigor chilling of meat are distinct from these applications.