Question: what are the importance of rigor mortis in meat processing
[{'answer': 'tenderness of meat', 'provenance': [{'wikipedia_id': '166810', 'title': 'Rigor mortis', 'start_paragraph_id': 10, 'start_character': 120, 'end_paragraph_id': 10, 'end_character': 138, 'bleu_score': 1.0, 'section': 'Section::::Applications in meat industry.\n'}]}, {'answer': 'rigor mortis and its resolution partially determine the tenderness of meat'}, {'provenance': [{'wikipedia_id': '166810', 'title': 'Rigor mortis', 'start_paragraph_id': 10, 'start_character': 0, 'end_paragraph_id': 10, 'end_character': 326, 'bleu_score': 0.918221068290973, 'meta': {'yes_no_answer': 'NONE', 'annotation_id': 11305034060752698014}, 'section': 'Section::::Applications in meat industry.\n'}]}, {'provenance': [{'wikipedia_id': '166810', 'title': 'Rigor mortis', 'start_paragraph_id': 0, 'start_character': 0, 'end_paragraph_id': 0, 'end_character': 0, 'bleu_score': 1.0, 'meta': {'yes_no_answer': 'NONE', 'annotation_id': 11305034060752698014}, 'section': 'Section::::Abstract.'}]}, {'provenance': [{'wikipedia_id': '166810', 'title': 'Rigor mortis', 'section': 'Section::::Applications in meat industry.\n', 'start_paragraph_id': 10, 'end_paragraph_id': 10, 'meta': {'evidence_span': ['Rigor mortis is very important in meat technology. The onset of rigor mortis and its resolution partially determine the tenderness of meat. If the post-slaughter meat is immediately chilled to 15\xa0°C (59\xa0°F), a phenomenon known as cold shortening occurs, whereby the muscle sarcomeres shrink to a third of their original length.', 'Rigor mortis is very important in meat technology. The onset of rigor mortis and its resolution partially determine the tenderness of meat. If the post-slaughter meat is immediately chilled to 15\xa0°C (59\xa0°F), a phenomenon known as cold shortening occurs, whereby the muscle sarcomeres shrink to a third of their original length.', 'The onset of rigor mortis and its resolution partially determine the tenderness of meat. If the post-slaughter meat is immediately chilled to 15\xa0°C (59\xa0°F), a phenomenon known as cold shortening occurs, whereby the muscle sarcomeres shrink to a third of their original length.']}}]}, {'provenance': [{'wikipedia_id': '49822862', 'title': 'Meat tenderness', 'section': 'Section::::Abstract.', 'start_paragraph_id': 1, 'end_paragraph_id': 1, 'meta': {'evidence_span': ['The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Tenderness can be increased by a number of processing techniques, generally referred to as "tenderizing" or "tenderization".', 'Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat.']}}]}]