Translation examples
Meat quality is heavily influenced by the muscle structure (including intrinsic structure such as sarcomere length, myofilament diameter, and fiber types) as well as its composition (moisture, fat, protein, ash and collagen content).
Lihan laatuun vaikuttavat voimakkaasti lihasrakenne (mukaan lukien luontainen rakenne, kuten sarkomeerien pituus, myofilamentin halkaisija ja kuitutyypit) sekä koostumus (kosteus, rasva, proteiini, tuhka ja kollageenipitoisuus).
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