How Muscle Structure and Composition Influence Meat and Flesh Quality

<div>Histologic cross section of Sea Bass (<i>Dicentrarchus labrax</i>) white muscle stained with sirius red and fast green. Muscle consists of large and small fibers (approximately 100 and 10 microns in diameter, resp.).</div>

The Scientific World Journal

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Figure 4

Figure 4: How Muscle Structure and Composition Influence Meat and Flesh Quality 