Abstract: The present invention relates to increase processing efficiency, improve product quality, enhances product safety, improves sensory attributes, and meets customer demands. Due to the rapid carcass chilling in a given water consumption, this invention also related to sustainable agriculture, particularly environmentally-friendly food preparation, particularly resource-saving meat processing, particularly water-efficient and energy-efficient meat processing. The present invention provides, inter alia, methods to chill an animal carcass so as to improve tenderness in the finished fresh product, comprising: immersing an animal carcass in at least one saltwater solution, wherein the percentage of salt in the water is in the range of from about 1% salt/water to about 10% salt/water, and wherein the temperature of the saltwater solution is in the range of from about ?0.6° C. to about ?6.0° C.; and chilling the animal carcass.