Muscular Histological Characteristics and Meat Quality
GAO Rusong;ZHANG Chunxia;ZHAO Hongyan
1.Key Laboratory of Animal Nutrition and Feed of Yunnan, Kunming, 650201, China;2.College of Food Science and Technology, Yunnan Agricultural Univisity, Kunming, 650201, China
Abstract：The meat quality of livestock is influenced by many factors, and muscular histological characteristics has most closely pertinence with meat quality.The skeletal muscle is the mainly available eating meat for human beings, which is composed of muscle fiber, connective tissue and intramuscular fat.This review summarized the relationship of meat quality and muscle fiber type, muscle fiber diameter, muscle fiber density, the ratios of each muscle fiber types, sarcomere length, connective tissue, intramuscular fat, etc.
2009, Vol. 23 
