Describe post mortem changes in physical characteristics of muscle.

After slaughter, several physical changes occur in muscle tissues which are critical in fresh meat technology. These post-mortem changes influence meat quality, texture, color, and tenderness. Initially, muscle remains in a relaxed state and has normal elasticity, but soon biochemical processes start altering its physical traits.

One of the primary changes is the onset of rigor mortis, which begins a few _____ ____ __________ _____ ____ ___ ________.
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