Letter | Published:

Similarity of the Rigor Mortis Process in Normal and Germ-free Rats

Naturevolume 214page507 (1967) | Download Citation

Subjects

Abstract

Bate-Smith and Bendall1 reported that rigor mortis in muscle was caused by the irreversible association of actin and myosin as adenosine triphosphate (ATP) became depleted. Conflicting reports have appeared concerning the process of rigor mortis in germ-free animals. Harmon2 has observed that germ-free rats do not become rigid after death. These observations were only visual, but classical theories of the process would require critical re-evaluation if muscle from germ-free animals showed no rigor mortis. We have designed an experiment to investigate the time course of rigor mortis development and associated parameters in normal and germ-free rats (Table 1).

Access optionsAccess options

Rent or Buy article

Get time limited or full article access on ReadCube.

from$8.99

All prices are NET prices.

References

  1. 1

    Bate-Smith, E. C., and Bendall, J. R., J. Physiol., 106, 177 (1947).

  2. 2

    Harmon, B. G., in Physiology and Biochemistry of Muscle as Food (edit. by Briskey, E. J., Cassens, R. G., and Trautman, J. C.) (University of Wisconsin Press, Madison, 1966).

  3. 3

    Briskey, E. J., Sayre, R. N., and Cassens, R. G., J. Food Sci., 27, 6 (1962).

  4. 4

    Bendall, J. R., J. Physiol., 114, 71 (1951).

  5. 5

    Forrest, J. C., Judge, M. D., Sink, J. D., Hoekstra, W. G., and Briskey, E. J., J. Food Sci., 31, 13 (1966).

  6. 6

    Methods of Enzymatic Analysis (edit. by Bergmeyer, H. U.) (Academic Press, 1963).

  7. 7

    Locker, R. L., Food Res., 25, 304 (1960).

  8. 8

    Sink, J. D., Cassens, R. G., Hoekstra, W. G., and Briskey, E. J., Biochim. Biophys. Acta, 102, 309 (1965).

  9. 9

    Davies, R. E., in Physiology and Biochemistry of Muscle as Food (edit. by Briskey, E. J., Cassens, R. G., and Trautman, J. C.) (University of Wisconsin Press, Madison, 1966).

  10. 10

    Ockerman, H. W., in Physiology and Biochemistry of Muscle as Food (edit. by Briskey, E. J., Cassens, R. G., and Trautman, J. C.) (University of Wisconsin Press, Madison, 1966).

Download references

Author information

Affiliations

  1. Departments of Meat and Animal Science and of Biochemistry, University of Wisconsin

    • J. C. FORREST
    • , L. L. KASTENSCHMIDT
    • , M. L. GREASER
    • , R. A. SAIR
    • , R. G. CASSENS
    • , W. G. HOEKSTRA
    •  & E. J. BRISKEY

Authors

  1. Search for J. C. FORREST in:

  2. Search for L. L. KASTENSCHMIDT in:

  3. Search for M. L. GREASER in:

  4. Search for R. A. SAIR in:

  5. Search for R. G. CASSENS in:

  6. Search for W. G. HOEKSTRA in:

  7. Search for E. J. BRISKEY in:

About this article

Publication history

Issue Date

DOI

https://doi.org/10.1038/214507a0

Comments

By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.