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Meat Science > Exam 1 > Flashcards

Exam 1 Flashcards

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1
Q

The sarcolemma is:

A

Cell membrane surrounding muscle fiber

Composed of protein and lipid material

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2
Q

The sarcoplasm:

A

Contains organelles and inclusions

The cytoplasm of muscle cells

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3
Q

Botulism is caused by:

A

Blocking acetylcholine

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4
Q

Hyaluronic acid:

A

Serves as lubricant in joints

Is a glycosaminoglycan

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5
Q

ATPase is an enzyme that hydrolysis

A

ATP

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6
Q

Cholinesterase is an enzyme that hydrolyzes

A

Acetylcholine

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7
Q

Intermolecular cross linkages

A

Lead to insolubility of collagen fibers
Increase with age
Affect meat tenderness

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8
Q

Water, protein, carbs, and lipid make up approximately what percent of live mammalian skeletal muscle

A

75,18.5,1,3

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9
Q

A defect in which of the following proteins causes the disease known as muscular dystrophy

A

Dystrophin

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10
Q

Lymph

A

Circulates continuously
Passes through all tissues, organs, and lymph nodes
Helps transport absorbed fatty acids

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11
Q

Double muscling genotype

A

Results in twice as many muscle fibers

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12
Q

Callipyge genotype

A

Results in hypertrophy
Means beautiful buttocks
Results in tougher meat products
Is developed in sheep

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13
Q

What is the viscous substance that serves to lubricate juxtaposed joint surfaces

A

Hyaluronic acid

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14
Q

Synthetic somatotropin is used to

A

Increase leanness

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15
Q

The two calcium channel proteins involved in regulating calcium during depolarization of the T-tubules and sarcoplasmic reticulum are

A

Dihydropyridine receptor and Ryanodine receptor

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16
Q

Meat contains neurons

A

T

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17
Q

Muscle function is based on structure

A

T

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18
Q

Muscle fiber is a term for muscle cell

A

T

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19
Q

Epimysium, perimysium, and endomysium are connective tissue proper

A

T

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20
Q

Collagen is the most abundant protein in the animal body

A

T

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21
Q

Proline is the most abundant amino acid in collagen

A

F

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22
Q

Mesenchymal cells are precursors of fibroblasts and adipoblasts

A

T

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23
Q

Collagen and elastin fibers are constructed intercellulary

A

F

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24
Q

Elongation of the bone occurs at the epiphyseal plate

A

T

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25
Q

Intermuscular fat is also known as the slow twitch muscle fibers

A

F

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26
Q

Red muscle fibers are known as Marcelina and is deposited between muscles

A

T

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27
Q

Carcass traits are lowly heritable

A

F

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28
Q

Supplement of beta Adrenergic agonists increases meat tenderness

A

F

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29
Q

Na/k pumps actively transport sodium and potassium using ATP for energy

A

T

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30
Q

Muscles can only contract

A

T

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31
Q

Thin contractile protein associated with I band of sarcomere

A

Actin

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32
Q

Double headed contractile protein

A

Myosin

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33
Q

Protein that extends the length of F actin, blocking myosin binding site

A

Tropomyosin

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34
Q

Has 3 subunits that regulate myosin actin binding site

A

Troponin

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35
Q

The largest molecular weight cytoskeleton all protein

A

Titin

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36
Q

Encircles the thick filaments

A

C protein

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37
Q

Regulatory myofibrillar proteins

A

Tropomyosin

Troponin

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38
Q

Contractile myofibrillar protein

A

Myosin

Actin

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39
Q

Cytoskeletal protein

A

Titin

Nebulin

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40
Q

Low myoglobin content

A

W

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41
Q

Slow contraction speed

A

R

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42
Q

Selected for more in wild duck breast muscle than domestic turkey breast muscle

A

R

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43
Q

High capillary density

A

R

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44
Q

Both glycolytic and oxidative metabolism

A

I

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45
Q

Low glycogen content

A

R

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46
Q

Selected for more in a weight lifter than a distance runner

A

W

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47
Q

High mitochondrial numbers

A

R

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48
Q

High lipid content

A

R

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49
Q

Slow contractile speed

A

R

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50
Q

Easily fatigued

A

W

51
Q

Large fiber diameter

A

W

52
Q

Longer time to fatigue

A

R

53
Q

Nerve impulse muscle contraction stages

A

Resting state
Motor nerve action potential arrives at motor end plate
Acetylcholine released, sarcolemma and membrane depolarize
Action potential transmitted via T tubules to SR
Ca2+ released from SR terminal cisternae into sarcoplasm
Ca2+ binds to troponin C
Tropomyosin moves to expose myosin binding site in actin
Actin-myosin cross bridge formation
Myosin ATPase activated and ATP hydrolyzed
Repcated formation and breaking of crossbridges resulting in sliding of filaments and sarcomere shortening

54
Q

Skeletal muscle

A

Voluntary
Organized
Attached to Skelton

55
Q

Smooth muscle

A

Involuntary
Slightly unorganized
Found in veins, arteries

56
Q

Difference between live animal and a carcass

A

Carcass is different from a live animal in the feet because all of h the blood is drained, internal organs removed, the hide hooves, and legs. Also the weight is different

57
Q

5 steps myogenesis

A

1) Early differentiation leads to myoblasts
2) Myoblasts fuse and donate nuclei to a single immature muscle fiber
3) primary myotubes produce 1 degree muscle fibers
4) secondary myotubes form around 1 degree myotubes and produce 2 degree muscle fibers
5) both 1 and 2 develop into mature muscle fibers

58
Q

Why does the eye of round or semitendinous remain tough even if cooked appropriately

A

Elastin

59
Q

Describe how the membrane potential transfers from the neuron to muscle fibers

A

Nerve impulses
Acetylcholine
Increase of Na+ permeability

60
Q

T tubules are involved in transferring the stimulus from the neuron to muscle fibers

A

By releasing Ca+ releases from SR t tubules and SR are close

61
Q

Endochondral ossification

Ex.

A

Bone is formed by replacement of cartilage

Ex. Limbs growth in length

62
Q

Intermembranous ossification

A

Bone formation in absence of cartilage

Ex skull

63
Q

Three types of blood cells and functions

A

Platelets: blood clotting
Erythrocytes red blood cells: carry oxygen
Leukocytes white blood cells: fight off bacteria

64
Q

hyperplasia

A

An increase in fibers that occur during the first 2/3 of parental period

65
Q

Hypertrophy

A

An increase in size of existing fibers that occur in the last 1/3 of parental period

66
Q

What is the red juice often seen in the bottom package of beef

A

Sarcoplasm

67
Q

TAs names

A

Sarah
Tarah
Meghan
Hannah

68
Q

Assuming a Functional sarcomere what two things are necessary for muscle contraction

A

Calcium

ATP

69
Q

Connective tissue connecting bone to bone

A

Ligament

70
Q

Connective tissue surrounding muscle cell

A

Endomysium

71
Q

Connective tissue surrounding muscle

A

Epimysium

72
Q

Connective tissue connecting muscle to bone

A

Tendon

73
Q

Connective tissue surrounding muscle bundles

A

Perimysium

74
Q

Considered contractile unit of striated muscle

A

Sarcomere

75
Q

Muscle cell

A

Myofiber

76
Q

Muscle cell membrane

A

Sarcolemma

77
Q

Organelle unique to muscle tissue

A

Myofibril

78
Q

Composed of thick and thin filaments

A

Myofilaments

79
Q

In terms of contractile proteins, h zone contains

A

Only myosin

80
Q

In terms of contractile proteins a band contains

A

Myosin and actin

81
Q

Contractile proteins I band contains

A

Only actin

82
Q

4 major nutrients in muscle

A

Protein
Fat
Vitamin
Mineral

83
Q

Cervical ligament

A

Elastin fibers

84
Q

Collagen sequence

A

X glycine proline hydroproline glycine x

85
Q

Sarcolemma is a bilayer phospholipid membrane

A

T

86
Q

Myogenic cells differentiated in the embryonic phase of skeletal muscle development

A

T

87
Q

Collage is the most abundant protein in the animal body

A

T

88
Q

Myotubes are immature muscle fibers

A

T

89
Q

Sarcomere length is constant

A

F

90
Q

Synapses are formed when an axon ending of one neuron interdigitates with the dendrite of another neuron

A

T

91
Q

Intermolecular collagen cross linkages decrease as an animal ages

A

F

92
Q

Sarcolemma composed of lipid and protein

A

T

93
Q

Myoblasts have the ability to fuse with one another

A

T

94
Q

Proline is the most abundant amino acid in collagen

A

F

95
Q

Increased intermolecular collagen cross linkages correlate with increased toughness

A

T

96
Q

Holds actin filaments in 3 dimensional array

A

Z disk

97
Q

Double headed contractile protein

A

Myosin

98
Q

Contains glycolytic enzymes

A

Sarcoplasm

99
Q

Extends from a band to z disk extending entire length of filament

A

Nebulin

100
Q

Extends the length of f actin concluding the myosin binding site

A

Tropomyosin

101
Q

Anchors myosin to z disk

A

Titin

102
Q

Encircles thick filaments

A

C protein

103
Q

Flattened reservoirs that store Ca++

A

Sarcoplasmic reticulum

104
Q

Enzymes found in lysosomes

A

Cathepsins

105
Q

Ensheaths peripheral nerve fibers

A

Schwan cells

106
Q

Long cylindrical nervous tissue structure

A

Axon

107
Q

Axon ending one neuron interdigitating with dendrites of another

A

Synapse

108
Q

Myomesium, m protein, skelemin

A

M line

109
Q

Protein responsible for meat color

A

Myoglobin

110
Q

Nervous system consisting of brain and spinal cord

A

CNS

111
Q

Monomeric form of actin

A

G actin

112
Q

Small cytoplasmic vesicles containing protease

A

Lysosomes

113
Q

Fibrous form of actin

A

F actin

114
Q

Osteoblasts

A

Production of bone

115
Q

Fibroblasts

A

Synthesis of ground substance tendons, ligaments, connective tissue proper

116
Q

Chondroblasts

A

Form cartilage

117
Q

Lymphocytes

A

Circulate continuously

Pass through all tissues, organs,and lymph nodes

118
Q

Muscle is composed of many individual fibers that are grouped together

A

Bundles or fasciculi

119
Q

Small muscle size

A

Fine

120
Q

Large muscle size

A

Course

121
Q

20-40 muscle fibers in surrounding endomysium

A

Primary bundles

122
Q

Intramuscular

A

Marbleing

123
Q

Intermuscular fat

A

Seam fat

Meat Science (6 decks)

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