{"id":2835,"date":"2020-08-11T16:55:44","date_gmt":"2020-08-11T13:55:44","guid":{"rendered":"http:\/\/uokerbala.edu.iq\/en\/?p=2835"},"modified":"2020-08-11T16:59:17","modified_gmt":"2020-08-11T13:59:17","slug":"2835-2","status":"publish","type":"post","link":"https:\/\/uokerbala.edu.iq\/en\/2835-2\/","title":{"rendered":"RIGER MORTIS"},"content":{"rendered":"

Meat is considered an important food source in human nutrition, because it<\/span>
\ncontains important nutrients, including proteins, fats, carbohydrates, vitamins and<\/span>
\nsalts. Meat is distinguished by containing amino acids, vitamins and minerals that<\/span>
\nare not found in adequate quantities except in meat.(1)<\/span>
\nAnimals are the only source of legally analyzed meat, whether these meat is<\/span>
\ndomesticated or wild. When the animal is slaughtered, the muscles are converted<\/span>
\nto meat. During this period, there are significant chemical and physical changes<\/span>
\nthat occur after the slaughter process. After slaughter, the largest amount of blood<\/span>
\nis eliminated, about 60%, which is an environment suitable for microbial growth,<\/span>
\nand the blood is a line of defense for the body, because it contains white blood<\/span>
\ncells. This method will stop after the slaughter and the meat is vulnerable to the<\/span>
\ninvasion and multiplication of microbes and bacteria, due to its content. A large<\/span>
\namount of moisture, so there must be a special and rapid treatment of meat to<\/span>
\nprotect it from contamination.(2)<\/span>
\nRIGER MORTIS<\/span>
\nIt is a process that occurs after the process of slaughtering as a result of the<\/span>
\noccurrence of several reactions in the body of the slaughtered animal known as<\/span>
\nthrowing molasses that results in freshness in the flesh and an increase in the<\/span>
\nnutritional value. This process begins to develop after the slaughtering four hours<\/span>
\nand is completed after 24 hours for cows and 10 hours for lambs and 3-4 hours for<\/span>
\nbroilers. By type of animal.(3)<\/span>
\nThe importance of riger mortis:<\/span>
\n1- During life, the muscles of the animal are either neutralized or slightly alkaline,<\/span>
\nthen soon after the slaughter they turn into an acidic medium as a result of the<\/span>
\nformation and accumulation of lactic acid and formic as well as potassium <\/span><\/p>\n

phosphate, which are of great importance in the occurrence of swelling of the<\/span>
\nconnective tissue that exists between the muscles (inside the meat) where it leads<\/span>
\nThis leads to its disintegration and therefore makes the meat tenderer, and this<\/span>
\nprocess is called meat ripening.<\/span>
\n2- Throwing plays an important role in determining the quality of meat and<\/span>
\nprolonging its storage period so that it remains fit for human consumption without<\/span>
\nadding any preservatives, as the acid medium of stiffened meat is sufficient to<\/span>
\ndiscourage sepsis from rotting and has to delay the occurrence of meat spoilage.(4)<\/span>
\n3- Throwing stiffness is extremely important in determining the quality of meat by<\/span>
\nmeasuring the meat medium pH, which converts from acidic to alkaline as the.<\/span><\/p>\n

author<\/span><\/p>\n

dr.zaineb hadi abbas<\/span><\/p>\n

college of agriculture<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Meat is considered an important food source in human nutrition, because it contains important nutrients, including proteins, fats, carbohydrates, vitamins and salts. Meat is distinguished by containing amino acids, vitamins and minerals that are not found in adequate quantities except in meat.(1) Animals are the only source of legally analyzed meat, whether these meat is 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