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Why is not advisable to cook meat that is in rigor mortis?

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If the meat is cooked when the muscle are still in rigor, then it becomes extremely tough and takes longer time to cook and hence loses some of its nutrients.

How does heat affect rigor mortis?

Ambient temperature: Warm conditions speed up the onset and pace of rigor mortis by providing a hospitable environment for the bacteria and processes that cause decay. Cold temperatures, on the other hand, slow it down. If someone dies outside in freezing temperatures, rigor mortis can last for days.

What is the importance of rigor mortis in meat inspection?

Rigor mortis is very important in the meat industry. The onset of rigor mortis and its resolution partially determines the tenderness of meat.

Is rigor mortis good for meat?

The post-mortem changes that take place when muscle is converted into meat have a marked effect on the quality of the meat. After slaughter the glycogen in the muscle is converted into lactic acid causing a fall in pH from an initial value of pH 6.8 - 7.3 to about 5.4 - 5.8 at rigor mortis.

Does heat increase rigor mortis?

The Rigor mortis is affected by environmental temperature, internal body temperature and decedent activity prior to death. Elevated temperature will accelerate the appearance of rigor mortis.

Why is not advisable to cook meat that is in rigor mortis?

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