Rigor mortis Dr. Mbaimbai Francis (BVM, MPVM)

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Rigor mortis Dr. Mbaimbai Francis (BVM, MPVM)

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Rigor mortis Dr. Mbaimbai Francis (BVM, MPVM) Rigor mortis Temporary stiffness of joints and muscular rigidity occurring after death Muscular stiffening that begins 2 to 4 hours after death and lasts for about 4 days 512018 2 Rigor mortis

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Rigor mortis Dr. Mbaimbai Francis (BVM, MPVM)

Rigor mortis Temporary stiffness of joints and muscular rigidity occurring after death

Muscular stiffening that begins 2 to 4 hours after death and lasts for about 4 days 5/1/2018 2

Rigor mortis It only occurs after death

It develops:
4–8 hours after slaughter in pigs
8–12 hours in sheep
12–24 hours after in cattle 5/1/2018 3

Rigor mortis The pH of the muscle at the time of death is about 7, i.e. neutral

During the process of rigor mortis the glycogen in the muscle turns to lactic acid

This cause the muscle to become more acid

And the pH falls to 5.5–5.8

Owing to the chemical action taking place there is a rise in temperature of about 3°C in the carcass 5/1/2018 4

Rigor mortis The characteristics of rigor mortis are:
Contraction and hardening of muscles
Dullness of muscles through lack of transparency
Stiffness and immobility of joints 5/1/2018 5

Rigor mortis It is associated with the breakdown of adenosine triphosphate (ATP)

And the non-replacement of ATP due to lack of oxygen

Rigor mortis gradually disappears after 24 hours of its onset 5/1/2018 6

Rigor mortis Various factors can affect it

The higher the ambient temperature the quicker are its onset and disappearance

Lower temperatures have the opposite effect

In fevered animals rigor mortis may be very slight and transient 5/1/2018 7

Rigor mortis A low pH is a desirable factor for the keeping quality and tenderness of meat

The hardening of fat after death is due to the fall in temperature and not to rigor mortis 5/1/2018 8

Importance of Rigor mortis Prevents rapid decomposition

Helps in detecting conditions like fever and exhaustion

Can be useful in estimating the time of death or slaughter of the animal 5/1/2018 9

THANK YOU 5/1/2018 10

Rigor mortis Dr. Mbaimbai Francis (BVM, MPVM)

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