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ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: A muscle ther : A muscle ther : A muscle ther : A muscle ther : A muscle thermal r mal r mal r mal r mal rigor igor igor igor igorometer was constr ometer was constr ometer was constr ometer was constr ometer was constructed, allo ucted, allo ucted, allo ucted, allo ucted, allowing muscle shor wing muscle shor wing muscle shor wing muscle shor wing muscle shortenings induced b tenings induced b tenings induced b tenings induced b tenings induced by dynamic heat-y dynamic heat-y dynamic heat-y dynamic heaty dynamic heating or isothermal aging to be monitored. Operating isothermally like a traditional rigorometer at 10 °C, postmortem ing or isothermal aging to be monitored. Operating isothermally like a traditional rigorometer at 10 °C, postmortem ing or isothermal aging to be monitored. Operating isothermally like a traditional rigorometer at 10 °C, postmortem ing or isothermal aging to be monitored. Operating isothermally like a traditional rigorometer at 10 °C, postmortem ing or isothermal aging to be monitored. Operating isothermally like a traditional rigorometer at 10 °C, postmortem dorsal muscle shor dorsal muscle shor dorsal muscle shor dorsal muscle shor dorsal muscle shortening (S tening (S tening (S tening (S tening (S 10°C 10°C 10°C10°C 10°C ) dev ) dev ) dev ) dev ) developing fr eloping fr eloping fr eloping fr eloping from 0% to 10% of its initial length in corr om 0% to 10% of its initial length in corr om 0% to 10% of its initial length in corr om 0% to 10% of its initial length in corr om 0% to 10% of its initial length in corresponding to RI esponding to RI esponding to RI esponding to RI esponding to RI fiber fiber fiber fiber fiber along fiber along fiber along fiber along fiber along fiber----direction developing from 0% to 100% within 16 h was monitored for freshwater tilapia. Monitoring meat cooking direction developing from 0% to 100% within 16 h was monitored for freshwater tilapia. Monitoring meat cooking direction developing from 0% to 100% within 16 h was monitored for freshwater tilapia. Monitoring meat cooking direction developing from 0% to 100% within 16 h was monitored for freshwater tilapia. Monitoring meat cooking direction developing from 0% to 100% within 16 h was monitored for freshwater tilapia. Monitoring meat cooking in the dynamic heating mode in the dynamic heating mode in the dynamic heating mode in the dynamic heating mode in the dynamic heating mode, heat-induced shor , heat-induced shor , heat-induced shor , heat-induced shor , heat-induced shortenings could be obser tenings could be obser tenings could be obser tenings could be obser tenings could be observ v v v ved for all muscle samples possessing differ ed for all muscle samples possessing differ ed for all muscle samples possessing differ ed for all muscle samples possessing differ ed for all muscle samples possessing differ----ent degrees of rigor induced by 10 °C aging. The heat-induced shortening (S ent degrees of rigor induced by 10 °C aging. The heat-induced...