…as in “shocking them so the muscles move”?
Obviously, I’m talking about freshly slaughtered livestock meat, here. Like from a cow or a pig. I don’t even have a baseline of how long the meat in the classic frog’s legs experiment lasted as a baseline, even assuming it’d be a good comparison.
And don’t worry—I do have an experiment in mind, but it’s nothing I’m in any hurry to do. And it’s not something I’d do to anything that wasn’t bound for a barbeque, anyway.
(There. It took me a good five minutes to edit that question for creepiness and double-negatives. I’m still not sure they’re within acceptable levels.)