Ever Wonder Why Meat Is Tough?

[JAMESBJOHNSON]

Rigor mortis.

Quality meat processers electrocute fresh meat to expel chemicals that cause rigor. Bargain meat suppliers do not. Rigor is a kinda meat glue that forms around muscles after death. It goes away after 24 hours. But you didn't necessarily buy an old rooster if your bird is tough.

So! When an ace detective with decades of experience finds a corpse with rigor why does she fret about decay and smell? Makes no sense; the processes of death aren't that far along. Use grocery meat for comparisons.

The next question is: Why does an experienced crime writer put such crap in his story? Its worse than ignorance. The asshole writes medico tv scripts. Think QUINCY.

 

[DesEsseintes]

Surely real quality meat processors hang their meat to develop both flavour and tenderness?

Hanging versus electrocution - it's that old capital punishment discussion again.

 

[TxRad]

Surely real quality meat processors hang their meat to develop both flavour and tenderness?

Hanging versus electrocution - it's that old capital punishment discussion again.

Then there is the age old question of hung or well hung.

 

[JagFarlane]

I don't know where the fuck you think you got any information at all about how flesh goes into rigor but that's about as far from the truth as can be,

Rigor is caused by the release of calcium ions which trigger the actin and myosin fibers in muscles to contract. Without ATP produced, which of course doesn't occur very long after death, the muscles remain clenched. Through anerobic respiration glycogen {sugars} in the muscles turn to lactic acid, which lowers the pH of the muscle. This produces some ATP and the acid helps to break down the flesh enough that eventually it relaxes again.

There are no fucking chemicals added to break down rigor mortis, the carcasses are hung for a period of time, species dependent, in order to allow this natural process to break down the meat.

Obviously the experienced crime writer knows a hell of a lot more about body chemistry than you.

 

[JAMESBJOHNSON]

I don't know where the fuck you think you got any information at all about how flesh goes into rigor but that's about as far from the truth as can be,

Rigor is caused by the release of calcium ions which trigger the actin and myosin fibers in muscles to contract. Without ATP produced, which of course doesn't occur very long after death, the muscles remain clenched. Through anerobic respiration glycogen {sugars} in the muscles turn to lactic acid, which lowers the pH of the muscle. This produces some ATP and the acid helps to break down the flesh enough that eventually it relaxes again.

There are no fucking chemicals added to break down rigor mortis, the carcasses are hung for a period of time, species dependent, in order to allow this natural process to break down the meat.

Obviously the experienced crime writer knows a hell of a lot more about body chemistry than you.

Your snarl is almost word for word from what I read with one exception. The writer says meat processors electrocute the meat to cleanse it of the chemicals that cause rigor. So go fuck yourself, dummy.