The statement is false.
Meat is mostly the muscle tissue of an animal composed of water (about 75%), protein, and fat. The glycogen (multibranched polysaccharide of glucose) is a sugar stored in muscle (reserve molecule of the muscle) and its breakdown produces enough energy (in a form of ATP) to contract the muscles. It also produces lactic acid. When there is no blood flow (when muscles become meat) to carry the lactic acid away, the acid builds up in the muscle tissue.