rigor mortis


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rigor mortis

(rĭ`gər môr`tĭs), rigidity of the body that occurs after death. The onset may vary from about 10 min to several hours or more after death, depending on the condition of the body at death and on factors in the atmosphere, particularly temperature. Rigor mortis affects the facial musculature first and then spreads to other parts of the body. It is caused by chemical changes in the muscle tissue. The state of rigor usually lasts about 24 hours or until muscle decomposition takes place by acid formation.

rigor mortis

[′rig·ər ′mȯrd·əs]
(pathology)
Stiffening and rigidity of the musculature occurring after death, beginning within 5-10 hours, and disappearing after 3-4 days.

rigor mortis

Pathol the stiffness of joints and muscular rigidity of a dead body, caused by depletion of ATP in the tissues. It begins two to four hours after death and lasts up to about four days, after which the muscles and joints relax
References in periodicals archive ?
Rigor mortis was more developed in pigs with higher concentrations of lactate (r = -0.
Surprisingly, the deer we shot were taken to the processing shack and electroshocked for about five seconds to stop rigor mortis from setting in, enabling immediate processing, freezing and shipping.
ANDREW BELL, Head of Research, Rensburg SheppardsRecovery is weak, but anaemia is better than rigor mortis
Sanders explained that rigor mortis is the stiffening of the body's muscles after death.
To test whether rigor mortis could have deformed ancient remains, the researchers examined the movement of large, dying birds at a raptor-care center.
Rigor mortis results from muscle rigidity, not a stiffening of the joints.
But the detachment of Jordan's limbs from his body and their dull color is unsettling; rigor mortis has set in.
But for the next 12 hours or so, rigor mortis takes place, stiffening the muscles and making the meat tough.
While the funeral director, pastor, priest, or mullah may express surprise at the timing of our rigor mortis appearance at their door--unusually early or unusually late--they nevertheless expect us.
Reducing the on-the-bone chilling time normally interferes with the process of rigor mortis, making the meat tough and chewy when cooked.
Reducing on-the-bone chilling time interferes with the process of rigor mortis, making cooked meat tough and chewy.