摘要：Meat quality is closely associated with the chemical composition of skeletal muscle and is therefore influenced by the pre-mortem metabolic state of skeletal muscle tissue. Muscle metabolism is affected by various pre-mortem factors such as diet, age, genetic background, and environmental temperature. The importance of muscle metabolism has been increasingly recognized as an intermediate element that links meat quality and pre-mortem factors (i.e., growth conditions) in meat science [
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