The preceding discussion has outlined the precursors to poor meat quality, viz. · The possible presence of the Halothane gene · Stress on the individual animal, either acute or chroni The presence of the Halothane gene is not essential to induce poor meat quality but if it is present then significant quality deterioration is almost certain. | PART 3. POST MORTAL QUALITY CHANGES 1 POST MORTAL QUALITY CHANGES Diagram illustrates the post mortal quality changes 2 POST MORTAL QUALITY CHANGES
