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If, however, an animal has been under stress prior to being slaughtered, its resulting muscular tension will have depleted the glycogen supply. The muscles will therefore accumulate less lactic acid after death; and the meat will have a lower acid content than it would if its glycogen supplies had been normal. Such meat is called “dark-cutting,” a condition first described in the 18th century. Although it has the same nutritional value as normal meat, dark-cutting meat is unattractive, gummy in texture, and tends to spoil faster, since acid conditions inhibit the growth of many bacteria and molds.

– On Food and Cooking by Harold McGee

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