The conversion of glycogen stores during rigor mortis results in lactate production which is crucial for meat pH, color, and texture development over 16-24 hours.

“that conversion of glycogen stores as that animal goes through rigor mortis and what and you can walk me through this but what i assume is like that muscle trying to continue to do something so pulling on atp and that atp like a function of that process being lactate and that lactate is so important as that as that animal that rigor mortise process gradually takes place over 16 to 24 hours and the ph level of that meat the ph level of that meat in like it completely changes color and texture in animals that are stressed and don't have that gradual process to go through”