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Senior Member
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Join Date: Jan 2015
Posts: 6,175
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Senior Member
Join Date: Jan 2015
Posts: 6,175
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Its something to do with low levels of glycogen. That healthy unstressed animals have a naturally high glycogen content and glycogen levels are evident in the colour of the meat after slaughter, but if the animal is stressed prior or during slaughter the glycogen levels deplete making the meat a deep red in colour.
Any biologists in the house?
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