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Rigor Mortis (MEAT) : Group 1

This document discusses rigor mortis, the stiffening of muscles that occurs after death. It begins with an introduction to rigor mortis and its causes due to lack of oxygen after death. It then discusses the differences between red and white meat muscles. It describes the use of a rigorometer to measure muscle extensibility during rigor mortis. It outlines the typical sequence of events and factors that influence rigor mortis such as temperature, animal health, and drugs. Finally, it notes the typical duration of rigor mortis varies by species but usually disappears within 36 hours after death.

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111 views20 pages

Rigor Mortis (MEAT) : Group 1

This document discusses rigor mortis, the stiffening of muscles that occurs after death. It begins with an introduction to rigor mortis and its causes due to lack of oxygen after death. It then discusses the differences between red and white meat muscles. It describes the use of a rigorometer to measure muscle extensibility during rigor mortis. It outlines the typical sequence of events and factors that influence rigor mortis such as temperature, animal health, and drugs. Finally, it notes the typical duration of rigor mortis varies by species but usually disappears within 36 hours after death.

Uploaded by

NURIZATI AYIE
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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GROUP 1

RIGOR MORTIS

(MEAT)

1. Introduction
2. Type of meat
3. Instrument

Contents 4. Sequences of event


5. Factors of rigor mortis
6. Duration of rigor mortis
7. Conclusion
8. Reference
Introduction
Bate and Smith proposed the theory of rigor mortisthat include

Introduction reaction of protein of muscle and change in them. They believe that
disappearance of adenosine triphosphate (ATP) is of great
importance in development of muscle stiffening of rigor mortis.

Szent and Gyorgyi point out that creatine phosphate recently has
been shown essential for relaxation of contracted muscle,
and he believes its appearance may be of prime importance in stiffenin
of rigor mortis.
Introduction
One of the recognizable signs of death (mortis = death)

Chemical change in the muscles after death which


cause the limbs of the corpse to become stiff and
difficult to move

Occurs due to the change in th pysiology of muscle


when aerobic respiration ceases.(aerobic = with oxygen)
Causes
After a body has died the chemical reaction producing these
energy molecules is unable to proceed because of a lack of
oxygen.

The cell no longer have the energy to pump calcium out of the
cell and so the calcium concentration rises,forcing the muscle
to remain in contracted state. This state of muscle stiffening
is known as rigor mortis and it remain until the muscle protein
start to decompose.
Type of meat
RED MEAT
1. Slow-twitch muscle fibres are what make up the muscles in
red or dark meat.
2. These muscles require a constant energy source because
they are used for prolonged durations of activity, including
standing or walking.
3. Muscle cells utilise oxygen, which is stored in the protein
myoglobin, to generate the energy required for continuous
activity.
4. Myoglobin is a protein with a lot of pigment.
5. The meat will be redder or darker the more myoglobin there
is in the cells.
WHITE MEET
1. Muscles with fast-twitch fibers are what make up white flesh.
2. When running away from danger, fast-twitch muscles are
required for short bursts of action.
3. Glycogen, which is likewise stored in the muscles, provides
energy to these muscles.
4. When white flesh is raw, it has a translucent, "glassy"
appearance.
5. Although pig is frequently referred to as "the other white
meat," both cows and pigs are sources of dark meat.
6. Fish primarily contains white flesh, while chickens have a
mixture of dark and white meat.
Instrument
Instrument
A rigorometer is a tool used to evaluate
how much extensibility is being lost as rigour
mortis progresses. One of the first meat
scientists, Bate-Smith, created the first
rigorometer in the late 1930s, and another
pioneer made great use of it (Bendall).

In the diagram above, the muscle strip


(M) is loaded with a weight (W) as the


platform (P) drops. Whether or not the
muscle extends when loaded is detected
by the transducer (T)
Sequences of event
Sequences of
event
Factors of rigor
mortis
Intrinsic factors
• Species of animal.

Factors of • Type of muscle


• Amount of glycogen
rigor mortis • Initial level of ATP and creatinine
phosphate
Extrinsic factors
• Atmospheric temperature
• Health and condition of an animal
• Administration of drugs-drugs such as
sodium salicylate, alcohol and ether tend to
encourage the early onset of rigor mortis.
Duration of rigor
mortis
Fish <1 hour
Poultry 0-3 hour
Pork 0-6 hours
Lamb 6-10 hours0
Beef 6-12 hours

For example,rigor mortis in beef completely occurs


within 12 hours. But the process will take less time if
the postmortem temperature is lower.

CONCluSION
- It fixes the lengths of -process of rigor
the sarcomeres, and mortis is the increase
therefore the muscle's of stiffness of the
length and the potential body as a result of
changes in the
texture of the meat
muscle tissue.

Conclusion
muscle is loose
-generally disappears 36
and free moving
hours after death,
followed by a phase
to allow for
known as secondary movement
flaccidity
Thank
you

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