Rapid refrigeration of meat after slaughter reduces the risk of dangerous bacteria on the meat and is generally a good thing. But rapid refrigeration may cause sarcomeres to shorten, thus making the meat tough. Electrical stimulation is used to deplete ATP, thus initiating the early development of rigor mortis.
What causes rigor mortis in poultry?
Rigor mortis is caused by a lack of adenosine triphosphate (ATP), as muscles use ATP in order to dissociate actin-myosin bonds and release muscles from a contracted state.
What is the importance of lymph nodes in meat inspection?
Their function is to filter and destroy invading bacteria. When lymph nodes are successful, they prevent the spread of disease from the region of tissue that has been invaded.
Does rigor mortis occur in animals?
effect on meat …is commonly referred to as rigor mortis. The time an animal requires to enter rigor mortis is highly dependent on the species (for instance, cattle and sheep take longer than hogs), the chilling rate of the carcass from normal body temperature (the process is slower at lower temperatures), and the…
What is the resolution of rigor?
The development and resolution of rigor mortis is complex, the rate of onset being greatly influenced by the glycogen content of muscle, the pH of muscle and the temperature. Adenosine triphosphate (ATP) is a necessary component in the relaxation of the myosin filaments of normal muscle.
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