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Apr 16, 2023 · Rather, the meat is allowed to undergo rigor mortis soon after death, allowing it to relax, become soft, and pliable again. Carcass that has properly gone through rigor mortis makes palatable meat. This is especially the case for handling fish, beef, and pork.
Ripening of Meat. After the passing of rigor mortis, meat become more tender and jucier and flavorful. Rigor mortis in muscle tissue is usually resolved 2–3 days post mortem. By this time, the meat again becomes soft and tender (in case of beef especially).
Conversion of muscle to meat, events that occur during rigor mortis formation, and impact of long- and short-term stress on meat quality.
The onset of rigor mortis and its resolution partially determines 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.
If meat is held cold for sometime for 1 or 2 days after it has completed rigor mortis, the muscles again becomes soft and pliable with improved flavour and juiciness which is called resolution of rigor. Some changes that take place during this period are known as ageing or ripening.
22.4 Conversion of Muscle into Meat (Rigor Mortis) The most important change that occurs in postmortem muscle is the development of rigor mortis, means stiffness of the muscle. The primary cause of onset of rigor is post mortem decline in the level of ATP.
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A rigorometer is a device for measuring the loss of extensibility as rigor mortis develops. The first rigorometer was developed in the late 1930s by one of the pioneer meat scientists (Bate-Smith) and was used extensively by another pioneer (Bendall).
