@drjoe_md: Meat can fasciculate, or twitch, after being cut due to the presence of residual energy and nerve endings within the muscle tissues. Even after an animal is slaughtered, its muscle cells can retain adenosine triphosphate (ATP), the energy molecule necessary for muscle contraction. When the meat is cut and the muscle cells are exposed to air, the remaining ATP can trigger muscle fibers to contract, causing the fasciculation or twitching effect. This phenomenon is more commonly observed in freshly slaughtered meat and diminishes as the ATP within the muscle cells is completely used up or the meat is further processed. #meatlover #science #explained #doctor

Dr. Joe, M.D. 🩺

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Friday 01 March 2024 22:22:37 GMT

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Comments

Jen Hamilton :

I don’t like dat

2024-03-01 22:32:55

5903

SARAH🇺🇸🙏🏻 :

This may have sent me straight into vegetarianism

2024-03-01 23:10:26

3019

giova._. :

ugh that freaking me out

2025-02-22 00:02:50

🔊🎶𝓩𝓪𝓴𝓾 一番かわいい音の忍🎶🔊 :

BRO MY TRYPOPHOBIA

2024-05-31 15:15:57

444

TheOneAndOnlyWeekly :

Trypophobia

2024-03-05 04:36:31

436

J :

it actually does that bc the meat is ticklish. hope this helps!

2024-03-02 18:53:57

1090

🌺☆⋆｡𝚂𝚞𝚜𝚑𝚒𝚗𝚊𝚗𝚊𖦹°‧★🌺 :

Oh my days I'm uncomfortable 😭

2025-02-22 14:50:33

Lock_on :

is their a name for a phobia that is this? 😅 lmao

2024-03-04 15:38:21

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