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
本网站所收集内容来自网友分享仅供参考，实际请以各学校实际公布信息为主！内容侵权及错误投诉：1553292129@qq.com
CopyRight © 2020-2024 优校网[www.youxiaow.com]版权所有 All Rights Reserved. ICP备案号：浙ICP备2024058711号