Fly dark dark red and is hard and surface is
the very dry meat, occurrence cause muscles
because my glycogen is run dry almost before
slaughter, red snapper rigidity of ATP creation
comes fast by slight glycolysis function after
four and pH is high after four by characteristic
and is suitable by processing six because
conservativeness is high by lassitude or stress
before slaughter and the occurrence rate is
about 3% in case of beef.