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
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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
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