Question

122. Condition of toughening of the muscle of the meat after slaughtering of antire a. Rigor toughening b. Rigor mortis a. Rigor hardening b. Rigor tightening​

Answer 1

Answer: (b)Rigor mortis

Explanation:

Rigor mortis is hardening of body muscles after slaughtering of animal     .  In rigor mortis loss of(ATP) adenosine- triphosphate occur.  When animal is in living state ATP generate energy to muscle ,  In rigor mortis body becomes stiff and tough after death and last for minimum 24 hours.