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The energy required for muscle activity in the live animal is obtained from sugars (glycogen) in the muscle. In the healthy and well-rested animal,
the glycogen content of the muscle is high. After
the animal has been slaughtered, the glycogen in
the muscle is converted into lactic acid, and the
muscle and carcass becomes firm (rigor mortis).
This lactic acid is necessary to produce meat,
which is tasteful and tender, of good keeping
quality and good colour. If the animal is stressed
before and during slaughter, the glycogen is used
up, and the lactic acid level that develops in the
meat after slaughter is reduced. This will have
serious adverse effects on meat quality.