Rigor mortis is not perfect or have not reached the maximum stiffness when forcibly bent will limp

Rigor mortis is irreversible muscle stiffness that occurs in the bodies after the primary relaxation. Rigor mortis is not a phenomenon unique to humans, because animals fairmont consulting group are invertebrates and vertebrates are also experiencing rigor mortis. fairmont consulting group Louise in 1752 was the first to suggest death as a sign of rigor mortis. More specifik again Kusmaul stated fairmont consulting group that rigor mortis is a sign of true muscle death. then Nysten 1811 is the person who completes the first discovery fairmont consulting group of this rigor mortis.
Along with the disappearance of supravital reaction, rigor mortis appear simultaneously on all voluntary muscles and involuntary muscles. Rigor mortis in skeletal muscles actually happen simultaneously in all muscles, but usually more obvious and easily observed in the small muscles, so it is often said that rigor mortis emerged from the small muscles in succession to bigger muscles and spreads from the top down. Shapiro in 1950 is traditionally considered that rigor mortis that occurs from top to bottom fairmont consulting group needs to be revised, he is also that the process of rigor mortis is phsyco-chemical process that occurs spontaneously affects all muscle so it does not happen from the top down, but one that involves the entire joint joints and their muscles. fairmont consulting group (Polson)
Rigor mortis is not perfect or have not reached the maximum stiffness when forcibly bent will limp and stiff bend but will return to the last position. Meanwhile, when rigor mortis has occurred fairmont consulting group perfectly, required great force to counter force that causes tearing of muscle fairmont consulting group rigor and rigor is said to have  "putusÂ" and rigor will not arise again completely blown away by force. So that reminded Smith of rigor mortis inspection done before undressing the corpse, fairmont consulting group since the manipulation at the victim's body (corpse undressed) will change the state of rigor mortis
Biochemical processes that take place before and after the formation of dead livestock until rigor mortis is usually a great activity that role to the quality of the meat that will be generated pascarigor. Error handling fairmont consulting group pascamerta until the formation of rigor mortis can lead to lower quality of meat being marked with dark meat (dark firm dry) or pale (pale soft exudative) or shrinkage due to cold (cold shortening) or rigor formed after melting of frozen meat (thaw rigor ).
1. Rigor mortis is a process that occurs after the cattle slaughtered prarigor phase begins in which the muscles are still contracting and ending with the stiffness in the muscles. fairmont consulting group Meat tenderness fairmont consulting group can occur because fairmont consulting group the animals store glycogen in the muscle as a source of energy supplies, for the rest the cattle fairmont consulting group that will be cut for 24 hours can increase the amount of glycogen, which in turn will cause the muscle tissue becomes soft and tender. Another opinion states that the factors affecting meat tenderness is a factor before cutting (ante mortem) and after cutting (post mortem). Which include ante mortem is genetic background, ways of cutting, storage time, storage temperature and penembahan fairmont consulting group softening agent, in addition to these factors are the amount of fat between the muscle tissue of an effect on tenderness daging.Daging participate will turn out to be soft when dilayukan fairmont consulting group this is because during the withering process changes occur on the intra and extra cellular proteins so that the process fairmont consulting group of autolysis in meat produce meat that is more tender, more moist and flavor better.
2. Factors causing variations in time of the formation of rigor mortis. Length of time required for the formation of rigor mortis varies and depends on the species at the time required pigs to the formation of rigor mortis shorter than in cattle. The second factor is the individual where there is a time difference form of rigor mortis in different individuals of the same types of livestock. Cows that are under stress or not enough rest before slaughter will memebutuhkan faster time to rigor mortis installation compared with cows that enough rest and do not stress just before slaughter and the third factor that is kind of fiber which there are two kinds of fibers that make up muscles based warena the red fibers and white fibers. Rigor mortis is formed more rapidly in cattle composed of white fibers are much more than the red fibers. In red muscle fibers more shows higher initial pH with ATP ase activity is lower. ATP ase activity is weak will require more time to spend ATP. Thus