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To make sure that the whole process of bloodshed is complete.To give higher quality of meat, in terms of color, shape and taste of meat
The time and temperature at which the meat or carcass goes through rigor mortise is important because of the meat quality factors that can be affected by incorrect temperature at entering that biochemical phenomena. Meat which is chilled too quickly into the rigor mortise phase (1st hours after kill) could risk becoming chill shortened. This would result in tough meat which would be irreversible. There is also hot shortening for the vice versa reaction to muscles too hot into the rigor mortise phase.
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