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Instructional Photo from the Ternopil State Medical University in Russia

One. The science of Rigor Mortis is not only important for the preparation of dead humans, it’s also very important in consumable meat treatment. After the slaughter, consumable meat is often shocked with electricity in order to prevent the tightening of rigor mortis and the development of “cold shortening”.

Two. Immediately after death, muscles tend to relax in a phase called “primary flaccidity”. Rigor Mortis takes place after “primary flaccidity”.

Three. Rigor mortis starts in the smallest muscles first and gradually extends to the larger muscles.

Four. The onset of rigor mortis is often determined by temperature. If the body sits in room temperature, rigor begins to occur within three to six hours. If the body is in a higher temperature climate, it occurs more quickly. If the deceased drowned in cold water, rigor mortis may not occur until days after the deceased has been removed from the cold environment.

Five. Because of the different variables in the onset of rigor mortis, it isn’t a solid way of determining the time of death and doesn’t have bulletproof value in forensic evaluation.

Six. Rigor is caused by the increase of lactic acid in the muscles and the fall of pH balance.

Seven. When positioning and embalming a corpse with rigor mortis, the stiffening of the muscles can be “broken” by flexing the muscles of the deceased. Once it’s “broken” it doesn’t reoccur.

Eight. Consumable meat (beef, pork, etc) is generally considered to be tenderer if it is eaten after rigor mortis has passed.

Nine. The stiffness of rigor mortis is often dependent upon the muscle mass of the deceased. If the deceased lacks muscle mass, the rigor mortis is much slighter than that of a person who has more muscle mass.

Ten. After 36 to 72 hours, rigor mortis passes from the deceased and the body now enters a stage called “secondary flaccidity.”

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