It’s science time!!!

Let’s talk about some chemicals & chicken 🐓


In an unstressed animal, after death, muscle glycogen is converted into lactic acid, which helps keep meat tender, pink, and flavorful. Adrenaline released by stress before slaughter uses up glycogen, which means there’s not enough lactic acid produced postmortem. This affects different kind of meat in different (negative) ways, but in overall, it’ll be tough, tasteless, high in pH, and will go bad quicker than “unstressed meat”. (Lactic acid also helps slow t