How Muscle Structure and Composition Influence Meat and Flesh Quality

<div><i>Semitendinosus</i> muscle cross section from a Basque pig at 145 kg live weight. The intramuscular fat content (IMF) is approximately three times higher in the white glycolytic than in the red oxidative portion of the muscle (Lefaucheur, personal communication).</div>

The Scientific World Journal

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Figure 6

Figure 6: How Muscle Structure and Composition Influence Meat and Flesh Quality 