What kind of sorcery is this?

Lvnvmma

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Never knew this existed before today


The hell kind of trickery is this?

What's the scientific explanation for this?





 
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If it is ridiculously fresh as in just killed and butchered the calcium channels are still open and react to sodium (salt).
 
My first thought is parasites.

Also
do-not-want-36659555.png
 
I'd guess something is artificially stimulating the nerves in the muscle. Similar to the way a corpse can twitch after death, because the nervous system is still going a bit.
 
My meat always twitches when I'm not touching it.
 
That is surprisingly disturbing, thanks for the nightmares TS.
 
If it is ridiculously fresh as in just killed and butchered the calcium channels are still open and react to sodium (salt).
Not sure about that. The meat has already been cut from the animal and into slices, so, several minutes have already passed. Of course this shit had to come from China.

"Ms Cheng Jining Surabaya bought a slab of beef from a butcher in the eastern Chinese province of Shandong, and took it home. An hour later, she says she lay the meat out on the counter and was about to slice it when she noticed that it was twitching and pulsing vigorously, as if it had its very own heartbeat."

"The problem with this explanation, Australian butcher Chris Martin from Lucas Meats in Sydney, is that these nerve endings couldn't possibly have still be firing for more than 90 seconds after the animal was slaughtered, let alone 60 minutes. 'When an animal is killed there will often be involuntary spasms', he said, but added that the window of time for this to occur is extremely brief."
 
Not sure about that. The meat has already been cut from the animal and into slices, so, several minutes have already passed. Of course this shit had to come from China.

"Ms Cheng Jining Surabaya bought a slab of beef from a butcher in the eastern Chinese province of Shandong, and took it home. An hour later, she says she lay the meat out on the counter and was about to slice it when she noticed that it was twitching and pulsing vigorously, as if it had its very own heartbeat."

"The problem with this explanation, Australian butcher Chris Martin from Lucas Meats in Sydney, is that these nerve endings couldn't possibly have still be firing for more than 90 seconds after the animal was slaughtered, let alone 60 minutes. 'When an animal is killed there will often be involuntary spasms', he said, but added that the window of time for this to occur is extremely brief."

For regular involuntary spasms yes. But if you toss sodium on an animal that has been recently killed and butchered within a close time frame it still causes a chemical reaction up until a certain point. if you look closely you can see some salt on the meat in the first video.

Nerves cant do that without a catalyst.

The Na+/K channels can still be open and the sarcoplasmic reticulum is still releasing Ca+ slowly as it can no longer regulate its reuptake. This is why when salt is added it causes a twitch to a freshly butchered animal (likely within a few hours of them taking it home).
 
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