<P> Rigor mortis is very important in meat technology . The onset of rigor mortis and its resolution partially determine 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 . </P>
what are the importance of rigor mortis in meat processing
rigor mortis and its resolution partially determine the tenderness of meat