The authors have been studying various characteristics of muscle fibres and their relationship to the meat quality parameters for many years. However, the conclusions drawn by researchers often differ. A higher proportion of glycolytic IIB fibres in pig muscles is usually related to paler meat with lower water holding capacity. On the other hand the relationship between muscle fibres and meat texture parameters is not clear. Studies using immunohistochemistry methods that allow a more detailed classification of individual muscle fibre types could bring new findings in this area. It would thus be possible to influence muscle fibre type composition in the muscle to achieve the desired meat quality using various extrinsic and intrinsic factors. The main aim of this review is to summarise current knowledge on the description of muscle fibres typology and the effect of their morphological traits on pork meat quality.
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