bg65
New Member
Glycogen is stored in muscles for NRG and should have a caloric value. Why doesn't meat have carbs in it from the glycogen? This might seem like a stupid question, but I asked a BioChem prof. this and they didn't know either. Two theories:
1) Rigor mortis doesn't set in until all of the muscle glycogen is broken down
2) The glycogen is broken down while cooking the meat, but this wouldn't explain why sashimi has no carbs.
I know this is a dumb question without much importance, but welcome to the mid of someone who thinks too much. Any thoughts?
1) Rigor mortis doesn't set in until all of the muscle glycogen is broken down
2) The glycogen is broken down while cooking the meat, but this wouldn't explain why sashimi has no carbs.
I know this is a dumb question without much importance, but welcome to the mid of someone who thinks too much. Any thoughts?
