Author/Authors :
Graziotti ، G. H. نويسنده Anatomy Area. Veterinary School. Buenos Aires University. Chorroarin 280. CABA. CWO 1427. Argentine. , , Rodriguez Menendez ، J. M. نويسنده Anatomy Area. Veterinary School. Buenos Aires University. Chorroarin 280. CABA. CWO 1427. Argentine. , , Rios ، C. M. نويسنده Anatomy Area. Veterinary School. Buenos Aires University. Chorroarin 280. CABA. CWO 1427. Argentine. , , Galotta ، J. M. نويسنده Anatomy Area. Veterinary School. Buenos Aires University. Chorroarin 280. CABA. CWO 1427. Argentine. , , Bosco، A. Dal نويسنده , , Affricano ، N. O. نويسنده Anatomy Area. Veterinary School. Buenos Aires University. Chorroarin 280. CABA. CWO 1427. Argentine. , , Ceschel ، A. P. نويسنده Anatomy Area. Veterinary School. Buenos Aires University. Chorroarin 280. CABA. CWO 1427. Argentine. ,
Abstract :
In each NMC (BR1. BR2. BR3. BR4) the following parameters were determined: CD. FD. CFR and CID by using an endothelial specific lectin. There were significant differences in the following: CD (BR3 > BR1). CFR (BR1 < BR3=BR4) CID (BR2 > BR3). There were no significant differences for FD among the NMCs. The relationship between meat quality and muscle characteristics needs a good understanding of muscle biology; therefore the study of the compartments of muscle is necessary to unify the sampling of muscle. The CID could result a useful tool as a preliminary alternative for determining the heterogeneity of muscle architecture.
