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post mortem change - Coggle Diagram

- - - - gas=foul-smelling hydrogen sulphide
      - colour change= green stain on tissue/skin
  - - - mechanism
        
        pressure on abdominal viscera, pumped blood out of the abdominal organs before post mortem blood clot forms (to limbs/ lower loop)
- - - - translucent, looks like chicken fat
    - - intensively red, looks like red current jelly
- - - - how fast is chilled--> affect tenderness of meat
      - how long has chilled for--> affect post-mortem bacterial growth
- - - - damage tissues coz fcauses fluid moves out of cells--> cells shrink
      - cause colour disruption (discolouration) during thawing
      - distorted tissue, esp CNS
      - X use when < 3days or invloves CNS/brain lesions
  - - - inhibit bacterial growth
    - - hv thick wall to resist autolysis while fluids are absorbed
- - - - estimate the time of death of animals based on rigor mortis and algor mortis
        
        warm and flaccid--> died <3h
        
        warm + stiff--> died 3-8 hours
        
        cool + stiff--> 8-36 hrs
        
        cool + flaccid --> > 36 hours (coz rigor mortis alr gone)