Factors affecting the post-mortem changes:

1.      Environmental temperature

Rapid post-mortem changes occur in high environmental temperature as bacterial growth and multiplication increases with rise in temperature.

     2. Size of carcass:

Rapid post-mortem changes occur in larger carcass as the heat dissipation is delayed in larger body.

     3. External insulation:

Rapid post-mortem changes occur in carcass having feathers, wools, long hairs due to delayed heat dissipation.

    4. Nutritional status:

Emaciation slows putrefaction due to diminished moisture and fat contents within the body.

    5. Species variation:

The rate of post-mortem changes varies from species to species due to the variation of body size, external insulation, toughness of muscle etc.

The post-mortem changes are delayed in horse but rapid in pigs due to the variation in the toughness of the muscle.

   6. Body temperature:

Rapid changes occur in carcass with high body temperature during death.