> But carbs are stored ready for direct use in the muscle cells
> as well, and analysis of the latter reveals no carbohydrate content.

" The energy required for muscle activity in the live animal is obtained
from sugars (glycogen) in the muscle. In the healthy and well-rested animal,
the glycogen content of the muscle is high. After the animal has been
slaughtered, the glycogen in the muscle is converted into lactic acid, and
the muscle and carcass becomes firm (rigor mortis). This lactic acid is
necessary to produce meat, which is tasteful and tender, of good keeping
quality and good colour. If the animal is stressed before and during
slaughter, the glycogen is used up, and the lactic acid level that develops
in the meat after slaughter is reduced. This will have serious adverse
effects on meat quality."
www.fao.org/DOCREP/003/X6909E/x6909e04.htm

Rob