Meat quality depends on muscle quality which is related to the regulation of muscle function by the contrac-tion-inducing ion, calcium. If the process of Ca 2+ uptake, sequestration or release at the level of the muscle cell is interrupted or altered, there is a loss of muscle quality. Two well-characterized conditions that result directly from al-tered Ca2+ regulation are porcine malignant hyperthermia and chicken crook neck syndrome.

W, Trumble, C Wesson, KR Jones, AE Uljee, and AL Wrigglesworth

Proceedings of the New Zealand Society of Animal Production, Volume 57, , 286, 1997
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