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Rigor mortice is the (temporary) stiffening of joints after death. Animals do not die of rigor mortice.

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Q: Can you eat an animal that died of rigor mortis?
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What is meant by green meat?

It means meat that has spoiled and is not fit to eat. It can also refer to meat that is too fresh. When an animal is slaughtered the carcass stiffens and undergoes a process called "rigor mortis." If the meat is frozen at this point it is called "green meat" and can be tough and a bit flavorless. If you wait to freeze the meat (but still keep the carcass cold, just not frozen) till after rigor mortis has passed a few days later your meat has a much better quality.


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