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Related Concept Videos

Classification of Skeletal Muscle Fibers01:48

Classification of Skeletal Muscle Fibers

Skeletal muscles continuously produce ATP to provide the energy that enables muscle contractions. Skeletal muscle fibers can be categorized into three types based on differences in their contraction speed and how they produce ATP, as well as physical differences related to these factors. Most human muscles contain all three muscle fiber types, albeit in varying proportions.
Slow-Twitch Muscle Fibers
Slow oxidative, muscle fibers appear red due to large numbers of capillaries and high levels of...
Types of Skeletal Muscle Fibers01:32

Types of Skeletal Muscle Fibers

Skeletal muscles comprise various fibers, each with distinct characteristics and roles in movement and stability. They are mainly categorized into three types — fast-twitch, slow-twitch, and intermediate.
Fast-twitch fibers
Fast-twitch fibers, or Type II fibers, are designed for quick, powerful bursts of speed and strength. They reach peak tension within approximately 0.01 seconds following stimulation. Characterized by a large diameter and densely packed myofibrils, these fibers contain...
Exercise and Muscle Performance01:27

Exercise and Muscle Performance

Exercise induces a range of adaptations in muscle tissue, depending on the type and duration of activity. Such physical training can be broadly categorized into two types: endurance exercises and resistance exercises.
Endurance exercises
Endurance exercises involve running, swimming, or cycling, which require repetitive movements with low force output. When a person engages in endurance exercise, a few noticeable changes occur in their skeletal muscles. For instance, the number of capillaries...
Overview of Muscle Tissues01:25

Overview of Muscle Tissues

The human body has three types of muscle tissue: skeletal, smooth, and cardiac. Each class has unique properties that enable them to perform specific functions. However, all muscle tissues share certain properties, including elasticity, contractility, and excitability. 
Elasticity
Elasticity is the ability of muscles to stretch and return to their original shape. This property is partly due to elastic fibers — macromolecules that run through the muscles. These fibers are firm and resilient,...
Classification of Skeletal Muscle Relaxants01:28

Classification of Skeletal Muscle Relaxants

Skeletal muscle relaxants are a group of drugs that can reduce muscle stiffness and induce temporary paralysis to relieve pain. These agents can act centrally to reduce muscle tone or spasms in painful conditions such as multiple sclerosis (MS), amyotrophic lateral sclerosis (ALS), or spinal injuries; they are called antispasmodics or spasmolytics.
Peripherally acting skeletal muscle relaxants interfere with the neurotransmission at the neuromuscular end plate to induce paralysis during...
Formation of Muscle Fibers from Myoblasts01:13

Formation of Muscle Fibers from Myoblasts

De novo myogenesis, or the formation of muscle fibers, begins during the early embryonic stages. The skeletal muscle is formed from somites– blocks of embryonic cell layers. The somites are further divided into dermatomes, myotomes, sclerotomes, and syndetomes. Among these, the myotomes give rise to muscle fibers.
Muscle progenitor cells (MPCs) are formed from the myotomes. MPCs express genes that encode the transcription factors Pax3 and Pax7. Along with Pax 3/7, other transcription factors...

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Updated: May 27, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
07:46

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

Published on: July 12, 2024

Muscle fibre type and meat quality.

R E Klont1, L Brocks, G Eikelenboom

  • 1Institute for Animal Science and Health (ID-DLO), PO Box 65, Lelystad, The Netherlands.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Meat quality traits like tenderness and color depend on muscle fiber types. Understanding these muscle characteristics can improve livestock breeding programs for better meat products.

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Fiber Type Identification of Human Skeletal Muscle
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Intact Short, Intermediate, and Long Skeletal Muscle Fibers Obtained by Enzymatic Dissociation of Six Hindlimb Muscles of Mice: Beyond Flexor Digitorum Brevis
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Last Updated: May 27, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
07:46

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

Published on: July 12, 2024

Fiber Type Identification of Human Skeletal Muscle
07:04

Fiber Type Identification of Human Skeletal Muscle

Published on: September 22, 2023

Intact Short, Intermediate, and Long Skeletal Muscle Fibers Obtained by Enzymatic Dissociation of Six Hindlimb Muscles of Mice: Beyond Flexor Digitorum Brevis
08:12

Intact Short, Intermediate, and Long Skeletal Muscle Fibers Obtained by Enzymatic Dissociation of Six Hindlimb Muscles of Mice: Beyond Flexor Digitorum Brevis

Published on: December 1, 2023

Area of Science:

  • Animal Science
  • Meat Science
  • Muscle Biology

Background:

  • Meat quality is influenced by muscle morphology and fiber type composition.
  • Significant variation in meat quality exists between different muscles and animals.
  • Muscle properties are linked to metabolic and contractile characteristics determined by fiber type distribution.

Purpose of the Study:

  • To review the relationship between muscle morphology, fiber type, and meat quality traits in beef and pork.
  • To explore the potential for modifying muscle characteristics through environmental factors and genetic selection.
  • To discuss the application of biochemical and histochemical analyses in future breeding programs for enhanced muscle traits.

Main Methods:

  • Review of existing literature on muscle morphology and fiber type composition.
  • Analysis of the relationship between muscle fiber types and meat quality attributes (e.g., color, tenderness, water holding capacity).
  • Consideration of environmental and genetic factors influencing muscle characteristics.

Main Results:

  • Muscle fiber type distribution is a key determinant of meat quality in beef and pork.
  • Inter-muscle and inter-animal variations in meat quality are substantial.
  • Muscle characteristics can be altered in live animals via environmental management and genetic selection.

Conclusions:

  • Muscle fiber type composition is crucial for predicting and improving meat quality.
  • Genetic selection based on muscle characteristics offers potential for developing new meat traits.
  • Biochemical and histochemical data are valuable for informing livestock breeding strategies.