Utiliser "rigor mortis" dans une phrase
rigor mortis exemples de phrases
rigor mortis
1. Locating Williams at his post, he immediately saw the hard rigor mortise in the Boston Cream
2. Rigor mortis had set in so the removal process became easier
3. Her body was stiff with rigor mortis
4. were ill, the declaration of rigor mortis had to at least be 30
5. He was starting to go hard, like rigor mortis or whatever
6. She wasn’t even found ‘til late that night, all stiff with rigor mortis, her own nightstick making her a cop lollipop
7. The rigor mortis, however, suggests that he’s been dead about seven or eight hours at the most
8. It was not easy since, in her dream, rigor mortis had set in
9. Rubin’s rigor mortise was reducing quicker than usual, because of the heat earlier in the day and the extreme physical exertion he had gone through prior to death
10. Rigor mortis had set in and he was as stiff as a board
11. "Your roommate discovered the body at 6:00, and there was no rigor mortis at that time
12. Rigor mortis? Autopsy? That happened on t
13. All that about taking a chance with the car and how did he know that the body had passed through the rigor mortis phase, before it was wrapped up in the carpet?
14. I’d have tolerated anything this side of rigor mortis
15. Thick with rigor mortis, the cat we thought was ours will soon begin to rot
16. The prerequisite is that the fresh fish has been treated correctly, cleansed by the Japanese ike jime method and allowed to come out of rigor mortis while maturing on a bed of ice, which can take up to twenty days for turbot, for instance
17. “The fish we serve is always tenderized after rigor mortis in order to bring forth all of the best flavors of the meat
18. The fish will first cramp up and then enter rigor mortis
19. The course described here is very simplified so that it is understandable, because there are obviously many other chemical processes that take place during the death of a fish and the subsequent rigor mortis
20. An ike jime-slaughtered fish will go into rigor mortis like any biological organism, though without blood and with as much as possible left of the various phosphates and glycogen from its energy storage
21. If the fish were to be prepared right away, it would go into rigor mortis as soon as it was exposed to heat, with the result that it would harden and lose flavor
22. The rigor mortis is controlled by proteins, but when the muscle cells have “understood” that it is dead, other proteins will starts loosening the retraction and the rigor mortis will stop
23. The fish should never be prepared until rigor mortis has disappeared
24. The length of rigor mortis depends on how the fish was caught, killed, and stored
25. For turbot and halibut, for instance, the quality after rigor mortis can last for a maximum of twenty days, which underlines the importance of draining the blood and killing the fish with clean and sterile tools to avoid bacterial growth
26. Rigor mortis hasn’t set in, so death was within the last three hours