Shear force, total collagen, heat insoluble collagen, and muscle fiber diameter are the main index of muscle tenderness evaluation.
相关分析表明，剪切值、总胶原蛋白、热残留胶原蛋白和肌纤维直径是嫩度评定的主要指标。
The results indicated that the diameter of different muscle fiber was obviously increased as the days of age increasing(P<0.01).
结果表明：随着日龄的增加，不同部位肌纤维的直径均显著增加（P<0.01）；
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