The review summarized the relationship of meat quality and diameter of muscle fiber, density of muscle fiber, the percent of muscle fiber, the percent of connective tissue, the percent of fat tissue in muscle, sarcomere length and so on.
本文综述了骨骼肌肌纤维直径、肌纤维密度、肌纤维面积比例、结缔组织面积比例、脂肪组织面积比例以及肌节长度等组织学特性与肉品品质的关
