the importance of rigor mortis in meat processing is tenderness of meat.
the importance of rigor mortis in meat processing is tenderness of meat.
what are the importance of rigor mortis in meat processing?
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.
rigor mortis
rigor mortis









































rigor mortis (latin: "rigor" "stiffness", "mortis" "of death"), or postmortem rigidity, is the third stage of death. it is one of the recognizable signs of death, characterized by stiffening of the limbs of the corpse caused by chemical changes in the muscles postmortem. in humans, rigor mortis can occur as soon as four hours after death.









































section::::physiology.
rigor mortis