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Muscle Foods Technology > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Meat

A

Animal tissues suitable for food

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2
Q

Protein solubilities

A

Sarcoplasmic (water soluble)
Myofibrillar (salt-soluble)*
Stromal (insoluble)

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3
Q

Meat is nutritious because it is a great source of:

A

Protein
Iron
Essential B vitamins
Vitamin A

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4
Q

First meat packers

A

The New England Farmers; William Pynchon; packed meat in salt

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4
Q

The Jungle effect & author

A

Upton Sinclair; largely responsible for systematic meat inspection due to unsanitary practices described in The Jungle

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5
Q

Hog butcher of the world

A

Chicago

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6
Q

Primary carcass components

A

Muscle, bone, and fat

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7
Q

Sarcolemma

A

Membrane surrounding the muscle fiber; relatively elastic

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8
Q

Sarcomere

A

Considered the functional unit of a myofiber

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9
Q

3 types of myofibrillar proteins

A

Contractile, regulatory, cytoskeletal

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10
Q

Contractile proteins

A

Actin and myosin

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11
Q

Regulatory proteins

A

Tropomyosin and troponin

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12
Q

Cytoskeletal protein

A

Titin

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13
Q

Makes ATP for aerobic respiration

A

Mitochondria

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14
Q

Smooth muscle

A

Primarily located in walls of vessels and in gastrointestinal/reproductive tracts

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15
Q

Why are skeletal muscle cells multinucleated?

A

Because cells fuse together during development

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16
Q

Connective tissue

A

Distributed throughout body, serves as barrier against infective agents

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17
Q

CT proper

A

Connective tissue surrounding muscles, muscle bundles, and muscle fibers

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18
Q

Primary proteins of CT proper

A

Collagen & elastin

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19
Q

Most abundant protein in the animal body

A

Collagen

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20
Q

Structural unit of collagen fibril

A

Tropocollagen

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21
Q

Most variable constituent of an animal

A

Adipose tissue

22
Q

Components of palatability

A

Flavor, tenderness, juiciness

23
Q

Components of long bones

A

Diaphysis (shaft) and epiphysis (ends)

24
Q

3 connective tissues found in skeletal muscle

A

Epimysium (surrounds muscle)
Perimysium (surrounds muscle bundle)
Endometrium (surrounds muscle cell)

25
Q

In which connective tissue is intramuscular fat deposited?

A

Perimysium

26
Q

Primary difference between red & white muscle

A

Red muscle - equipped for aerobic metabolism, more ATP, more myoglobin (red color)
White muscle - equipped for anaerobic metabolism

27
Q

Most prevalent kind of lipids in animals

A

Neutral

28
Q

Where do stimuli arrive for contraction to occur?

A

The Sarcolemma

29
Q

How is contraction initiated?

A

Electrical impulse (action potential) reverses electrical charge at muscle cells, changing membrane permeability and causing Na to rush into cell

30
Q

Where is AP transferred from the nerve fiber to the muscle?

A

Myoneural junction

31
Q

Motor end plate

A

Small mound on surface of muscle fiber where terminal endings contact muscle through small pockets in the Sarcolemma

32
Q

Chemical transmitter that causes Sarcolemma to become more permeable

A

Acetylcholine

33
Q

How is AP carried to innermost myofibrils?

A

Via the T-tubule system

34
Q

How does calcium release affect contraction?

A

RR detects Ca2+ and DHP releases it into sarcoplasm, initiating contraction

35
Q

Contraction of skeletal muscle is stimulated by

A

Increased calcium in the sarcoplasm

36
Q

Relaxed state of muscles requires:

A

Mg2+ (complexed with adenosine triphosphate) to prevent interaction of actin & myosin

37
Q

Myosin ATPase

A

Enzyme that hydrolyzes ATP to ADP and energy

38
Q

ATP is synthesized from

A

Phosphocreatine

39
Q

3 things required for muscle contraction

A
  1. Stimulus
  2. Calcium
  3. Mg2+ - ATP
40
Q

5 quality attributes of muscle

A

Coloring, marbling, texture, firmness, maturity

41
Q

Homeostasis

A

Maintenance of an orchestrated, coordinated metabolic state in vivo

42
Q

Central to the conversion of muscle to meat

A

Loss of homeostatic control

43
Q

Humane Slaughter Act

A

Requires humane immobilization to minimize distress

44
Q

Exsanguination primarily causes what function to be lost?

A

Circulatory system’s transportation of nutrients to muscle and waste products away

45
Q

Most significant postmortem change in muscle

A

pH decline due to lactic acid buildup

46
Q

How does low pH affect proteins?

A

Causes them to not hold water, changes texture of muscle

47
Q

Normal postmortem pH change for beef

A

7.4 to 5.6-5.7

48
Q

Which fiber type is more inclined to rapid pH decline (red or white)?

A

White

49
Q

How can too much fat insulation adversely affect meat quality?

A

higher temperature causes pH to drop too slowly

50
Q

Rigor mortis

A

Stiffening of muscles after death due to permanent actomyosin cross bridges

51
Q

Dressing percentages of pigs, cattle, and sheep

A

Pig - 72%
Cattle - 62%
Sheep - 52%

52
Q

3 main amino acids in collagen

A

Glycine (most abundant)
Proline
Hydroxyproline

53
Q

2 ruminants with longest delay time before rigor onset

A

Beef & lamb

Muscle Foods Technology (3 decks)

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