What happens to glycogen in animal tissue?

[HawaiianPride.]

Specifically, the animal flesh we eat. As meat has little if any carbohydrates (right?) and I assume animals store glycogen in their muscle tissue (right?), does it become inert/degraded upon slaughter? Just wondering because I've been out of protein powder for a few days now and I've been eating the hell outta this extra lean and cheap ground pork, and I didn't know what happend to the piggies glycogen stores.

Edit: This post was copied off another forum board but I believe the diet gurus would shed some light. Thanks.

[baseline_9]

I would say it is lots in the hanging stage of the meat but i wud b guessing.

We need a butcher on this thread

[HawaiianPride.]

Thanks.

[HawaiianPride.]

Bump.