The video of meat spasming after salt is poured on it has not received a positive response on social media.

However, there is a scientific explanation behind it, and after reading about it, perhaps the video won't appear as strange to you as it did initially.

A viral video showing the reaction of freshly cut meat when salt is applied has sparked mixed reactions on social media.

Some viewers have even contemplated switching to a vegetarian diet after seeing the disturbing footage.

However, understanding the scientific explanation behind the reaction may help to alleviate some of the initial shock.

While the video may appear graphic to some, it simply shows the reaction of meat to salt. When salt is poured over fresh meat, it begins to spasm and contract, giving the appearance of movement.

Despite the unsettling nature of the video, it is important to remember that it is just a scientific phenomenon.

Adding salt to meat while cooking is a common practice, but for some viewers, it makes the viral video of meat spasming even more repulsive.

This is not the first time that such a reaction has been triggered. In the past, similar effects have been observed when soy sauce is poured over freshly prepared squid dishes, causing the tentacles to move as if they were still alive.

Frog legs and salt have also been used to create similar effects.

Don't let your imagination run wild trying to explain these strange movements. We have a scientific explanation for you.

The meat in the video is incredibly fresh, with intact neurons that can still react. This is the key to understanding the phenomenon.

When salt is added, whether in granular form or through salty soy sauce, it triggers a response from the neurons, causing a visible reaction in the meat.

Last year, Scientific American published an article that offers a more in-depth explanation. The article delves into the science behind why fresh meat can exhibit movement when salt is added.

"All cells are polarised, which means the concentrations of charged atoms, called ions, of the fluid inside them is different from the fluid outside them. "It is this difference in ion concentrations that creates a difference in charge (or voltage) across membrane."

"This difference - called a membrane potential - allows neurons to work."

"Neurons are highly specialized cells which process and transmit electrical signals," it explains.

"When not activated, neurons maintain their membrane potential by actively pumping out sodium ions and pumping in potassium ions, keeping a voltage difference of roughly -70 millivolts."

"When a neuron is activated, however, specific channels open that allows sodium ions to flood in."

"This rapid change in the charge difference causes potassium channels to open, allowing potassium to flow out."

"At a certain point, the channels all close, and those active pumps work towards restoring the resting membrane potential - but not before triggering channels nearby to open."

"That's how the signal moves from one end of the neuron to the other - channels open in one area, which causes channels nearby to open, and so on and so forth from one end to the other."

To put it simply, the meat is still fresh and the neurons are still functioning. When sodium chloride salt is added to it, it causes an excitatory response.

However, many viewers who have seen this video have expressed their discomfort, with some even claiming that it has made them consider becoming vegetarian.

One wrote: "It's not cool at all. I feel creepy," while another chimed in: "Well, this picture could make me give up eating meat."

A third stated: "I've just ordered a salad."

"Yo! I ain't eating meat again," another commenter shared.

You may have come across a variation of this with a squid dish.