Describe what happens to muscle fibers during rigor mortis and explain it's effect on meat quality
Rigor mortis is a natural process that occurs in the muscles of animals after death. During rigor mortis, the muscle fibers contract and stiffen as a result of the depletion of ATP (adenosine triphosphate) in the muscle cells. ATP is required for muscle relaxation, so when it is no longer being produced after death, the muscle fibers remain in a contracted state.
This stiffening of the muscles can have a significant effect on meat quality. Meat that is put on the market before rigor mortis sets in can be tough and chewy, as the muscle fibers are in a contracted state. On the other hand, meat that is aged for a period of time after rigor mortis has passed can be more tender and flavorful, as the muscle fibers begin to break down and soften.
Overall, rigor mortis plays an important role in the development of meat quality, and understanding this process can help ensure that meat is processed and aged properly to achieve the desired texture and flavor.