The contraction happens when tiny filaments of actin and myosin slide past each other, powered by ATP. After death, that ATP runs out, leaving the filaments locked together in rigor mortis. I know this not just from a textbook, but from watching the village butcher. The goat meat, soft at first, becomes firm and unyielding within hours on his table—a stark, practical lesson in biochemistry far from my air-conditioned coaching class videos.
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