Moving Meat After Salt Sobs, Here's The Scientific Reason

JAKARTA - A viral video showing fresh meat moving or seizures after being sprinkled with salt has shocked many people, even considering turning to vegetarians.

The footage sparked various reactions on social media, ranging from disgust to discussions about meat consumption.

Some people choose to stop consuming meat products for environmental reasons, while others do it for ethical reasons.

In addition, many believe vegetarian diets are healthier than meat consumption. However, according to the Stanford Medicine commemoration in 2019, vegetarian diets still require special attention to be balanced and safe.

Reported by VOI from the Unilad page on Thursday, January 23, 2025, there is also a reason they stopped eating meat and made vegetarians, because the video of fresh meat seemed to move as if it were still alive.

In a video shared by social media in 2023, you can see pieces of fresh meat moving or seizures after sprinkled with salt. This controversial video has been shared on various social media platforms, sparking many comments from netizens.

"Obviously, that's disgusting," wrote the netizen.

"I can live without seeing this for the rest of my life," said another netizen.

In fact, some people expressed their desire to become vegetarian after seeing the video.

"I'm going to be a vegetarian," wrote the netizen.

"This picture can make me stop eating meat," commented another netizen.

However, why is the meat moving considered disgusting?

"The sodium in salt triggers neurons that are still active in the meat, causing muscle contractions in a chain," according to a page from the @conceptsjpg Instagram account.

Dr. Myro Figura, an anesthetic specialist, explains further in a video on TikTok.

"The central nervous system may no longer exist, but the ends of the peripheral nerve are still there. Sodium activates these nerves and causes muscles to move. This only happens to very fresh meat, and without oxygen or blood supply, this movement does not last long," explained Dr. Myro.

Meanwhile, the Agricultural and Horticulture and Horticulture Development Board (AHDB) has a special page that explains post-defense factors that affect the quality of red meat.

"After slaughtering, the blood supply to the muscles stops, and the remaining energy is used up. This is usually seen as a speeding or stretched muscle. After this energy runs out, muscle proteins begin to bind in a process called mortar mortars," said AHDB.

"PH networks live around 7. When animals die, the energy in muscles runs out, causing pH to drop to around 5.4'5.7 (final pH)." he continued.

This video has sparked widespread discussions about ethics, health, and meat consumption, prompting many to reconsider their diet.