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Effect of Temperature on the Time Course of Rigor Mortis in Ox Muscle
Author(s) -
CASSENS R. G.,
NEWBOLD R. P.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01309.x
Subject(s) - rigor mortis , atmospheric temperature range , chemistry , phosphorus , zoology , biochemistry , biology , thermodynamics , physics , organic chemistry
SUMMARY— Changes in length and ‘extension’ during the onset of rigor mortis in cyclically loaded strips of ox sternomandibularis muscle were found to be markedly different at 1 °C from those at temperatures over the range 537°C. The delay phase of rigor mortis was longer with lower temperature within the range 1.537°C, but was shorter with lower temperature within the range 1.15°C. The onset phase was longer with lower temperature within the range 5–37°, but was shorter at 1° than at 5°C. The change in extension was completed sooner at l° than at 5° or 15°C. At 37°C, by the time the change in extension was complete, acid‐labile phosphorus had fallen to a low level, and the ultimate pH was closely approached or reached; but at 1°C, an appreciable amount of acid‐labile phosphorus still remained, and the pH was considerably above the ultimate value. The shortening at 1 °C was compared to thaw contracture.