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Rigor mortis occur after death, the muscle acidity in the form of lactic acid formation is increased due to conversion of carbohydrates into lactic acid. It is the lactic acid that course rigor mortis. The more the delay in the formation of lactic acid the better the keeping quality of the meat.
NB. Rigor mortis is mainly caused by conversion of carbohydrate to lactic acid and accumulation of lactic acid it the muscle.
Titany answered the question on April 25, 2022 at 11:50
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