People are becoming vegetarians as a result of the ‘Revolting’ film, which depicts freshly sliced beef spasming after salt spraying.
If you were thinking about giving up meat for the better shortly, this video could persuade you to finally go vegetarian.
According to Statista, around 6% of the US population identified as vegetarian last year, while 4% identified as pescatarian or vegan.
Vegetarianism is expected to increase in proportion between 2023 and 2024, and it seems doubtful that this ratio will fall very soon.
Some people choose to avoid animal products for environmental reasons, while others do so for ethical ones.
There is also the belief that a vegetarian diet is better than eating meat, but ‘tread cautiously,’ Stanford Medicine said in 2019.
If you’re considering becoming a vegetarian for any reason, this revolting film could assist you in your decision.
In a video posted online in 2023, a newly sliced piece of beef with salt added is shown convulsing.
People have posted the divisive film on various social media platforms, prompting them to voice their opinions.
“Omg, that’s revolting,” one individual said.
“I could have gone the rest of my life without seeing this [sic],” stated someone else.
Others expressed a desire to go vegetarian after viewing the clip.
One person remarked on Instagram, “I’m becoming a vegetarian.”
“Well, this picture could make me give up eating meat,” wrote another individual.
Why did the flesh move in such a horrifying manner?
According to the Instagram feed @conceptsjpg, “the sodium in the salt triggers still-functioning neurons in the meat, causing a cascade of muscular contractions.”
In a TikTok video, Dr. Myro Figura expounded on this, stating, “The peripheral nerve endings persist despite the absence of the central nervous system.” The sodium stimulates them, causing the muscle to spasm.
“This only occurs when the meat is extremely fresh, and without oxygen or blood supply, it does not last long.”
Meanwhile, the Agriculture and Horticulture Development Board (AHDB) dedicates an entire page to ‘post-slaughter variables impacting red meat quality’.
According to the AHDB, “After slaughter, the muscles stop receiving blood flow, burning up any remaining energy.” This is generally known as muscular twitching or tensing. After expending this energy, muscle proteins start binding, a process known as rigor mortis.
“The pH of live tissues is around 7. When the animal dies, the depletion of energy in the muscle causes the pH to drop to approximately 5.4-5.7, which is the ultimate pH.