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Meat Science > Exam 2 > Flashcards

Exam 2 Flashcards

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1
Q

Rigor mortis is due to

A

Lack of ATP in post mortem muscle

Formation of actin myosin cross bridges

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2
Q

Protein denaturation

A

Occurs when ph declines rapidly while muscle is still warm

Causes change in protein conformation and or function

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3
Q

Resolution of rigor occurs due to

A

Proteolytic dissolution of the z disks

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4
Q

Dissolution of the myostatin gene

A

Causes extreme or double muscled cattle

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5
Q

The callipyge gene

A

Causes higher muscle calpstatin levels

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6
Q

Rendement Napole (RN)

A

Leads to altered AMPK

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7
Q

Halothane (Hal) gene

A

encodes for mutated SR calcium change proteins

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8
Q

The calpain enzyme system is

A

most active at neutral ph
primarily responsible for improvements in tenderness during aging
requires calcium for activity

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9
Q

Feed withdrawal prior to slaughter is important to

A

reduce transport weight
reduce excreta during transport
reduce risk of gastral intestinal track lacerations
decrease cost of handling digesta

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10
Q

Which of the following affect stress when moving animals

A

loading ramp design
moving objects
shadow/ lighting
alley way flooring design

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11
Q

Rigor mortis is stiffening of death

A

true

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12
Q

Myoglobin is the pigment responsible to 80-90% of the color of meat

A

true

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13
Q

Rigor mortis onset is typically faster in pork than in lamb or beef muscle

A

true

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14
Q

shorter sarcomeres are correlated with tougher meat

A

true

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15
Q

The enzyme m-calpain requires millimolar calcium for activity

A

true

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16
Q

Pyruvate contains 4 carbon atoms

A

false

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17
Q

Three USDA approved methods of stunning include: physical (captive bolt), CO2, and electrical

A

true

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18
Q

According to the text, Halal and Kosher ritual slaughters do not allow stunning prior to exsanguination

A

true

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19
Q

The two largest contributors to postmortem changes are deviation in tissue temp and ph

A

true

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20
Q

Lactic acid is frequently used as carcass antimicrobial

A

true

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21
Q

DFD

A

dark, firm, dry

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22
Q

PSE

A

pale, soft, exudative

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23
Q

pH

A

=-log[H+]

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24
Q

ATP

A

Adenosine triphosphate

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25
Q

ADP

A

Adenosine diphosphate

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26
Q

PSS

A

Porcine Stress syndrome

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27
Q

rigor mortis

A

stiffness of death

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28
Q

glycogen assimilation

A

glycigenisis

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29
Q

glycogen breakdown

A

glycogenolysis

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30
Q

glucose storage form in muscle (muscle starch)

A

glycogen

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31
Q

cellular pathway for glucose lysis

A

glycolysis

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32
Q

ATP yield from 1 molecule of glucose diffusing into myofiber during aerobic conditions

A

34

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33
Q

resting place before slaughter

A

lairage

34
Q

ambient temperature where animal does not need to alter its basal metabolic rate

A

thermal neutral zone

35
Q

ATP yield from 1 molecule of glucose-1-p from glycogen during aerobic conditions

A

35

36
Q

weight loss during transport of live animals

A

shrink

37
Q

non-ambulatory animals

A

downers

38
Q

propels a retractive bolt into the skull

A

captive bolt stunner

39
Q

distance at which an animal will move away from the handler

A

flight zone

40
Q

esophagus

A

weasand

41
Q

maintenance of a relatively narrow range of physiological conditions

A

homeostasis

42
Q

hemorrhaging and bruising in meat

A

blood splashing

43
Q

ATP yield from 1 molecule of glucose-1-P from glycogen during anaerobic conditions

A

3

44
Q

list the organs contained in the thoracic cavity

A

heart, lungs, esophagus and trachea

45
Q

List the organs contained in the abdominal cavity

A

kidneys, reproductive tract, rumen/ stomach, bladder, liver, large and small intestine

46
Q

***Under aerobic conditions over 30 ATP can be generated from a single glucose molecule. Under anaerobic conditions, however, only 2 ATP are generated. Why?

A

There is a lack of oxygen under anaerobic conditions which means that it cannot undergo the TCA cycle but instead NADH + H+ —> NAD+—> Lactate + H+

47
Q

***Why is glycogen branched

A

more compact
takes less water to hydrate
utilize multiple glucose at once
stored as glycogen in cell

48
Q

*** Why is glucose stored as glycogen and not free glucose

A

so it can stay in the cell by being more compact and branched

49
Q

*** the conditions and muscle physiology which results in cold shortening

A

muscle is chilled to 15-16 degrees C before rigor onset

toughening

50
Q

*** why ph of normal beef muscle decreases from about 7.4 in the living muscle tissue to 5.4 in the post rigor muscle/meat

A

H+ builds
ATP hydrolysis
Pyruvate —> lactate
pH decreases because H+ is released each time ATP is hydrolyzed. Pyruvate is changed to lactate which is necessary to regenerate NAD+, there is not oxygen must go anaerobically

51
Q

*** why, physiologically, rigor mortis occurs in post- mortem muscle

A

Due to formation of actin-myosin cross bridges

lack of ATP because calcium is high

52
Q

*** the following phrase: Muscle tissue does not cease functioning at death

A

ATP is still being generated and muscle is still trying to contract. It does this until all the ATP is spent and it noes not have enough energy to contract. glycolysis occurs

53
Q

***Why does lactate accumulate in post mortem muscle instead of pyruvate

A

it is necessary to regenerate NAD+ which is needed in the glycolytic pathway

54
Q

***Why is the muscle produced from the fastest ph decline pale in color, soft textured, and exudative

A

loses the water holding capacity
denatures the muscle proteins
muscle absorbs less light, more light reflected

55
Q

***Why is the highest pH muscle dark in color, firm, textured, and dry or sticky to the touch

A

glycogen reserves depleted antemortem
relatively high postmortem muscle pH
less effect on water holding capacity, absorbs more light

56
Q

In chronological order, list the steps involved in slaughter of livestock

A

1) Stunning
2) Exsanguation
3) Skinning/ Scalding
4) feet and leg removal
5) head removal
6) Eviseration
7) Splitting
8) antimicrobial treatments
9) chilling

57
Q

what is the red colored liquid that exudes from a retail meat package in the meat counter

A

sarcoplasm

58
Q

During my recent elk hike, I came across a guy butchering Eskimo style. What would you tell him about the quality of his loin meat in regards to tenderness

A

His back straps are going to shrink size because they don’t have tension pulling on them while they go into rigor. The tenderness of the backstrap will be affected greatly because the sarcomeres will be short which makes meat tough

59
Q

WHC

A

water holding capacity

60
Q

Means favorite steak in retail meat case

A

beef loin, top loin, boneless aged 40 days

61
Q

Live animal pH

A

7.4

62
Q

dead animal pH

A

5.7-6.8

63
Q

3 ways to buffer against ATP loss in muscle

A

1) phosphagen system
2) glycolysis
3) mitochondrial respiration

64
Q

3 undesirable characteristics af aging

A

1) microbial growth
2) increased shrink loss
3) lipid oxidation lowers flavor and freezer time

65
Q

m-calpain

A

millimolar calcium

66
Q

u-caplain

A

micromolar calcium

67
Q

Antemortem Effects

A

“Stress” hormones affect metabolism

68
Q

Epinephrine aids

A

glycogen breakdown stored in liver and muscles

fat metabolism

69
Q

Epinephrineand Norepinephrine

A

maintain adequate blood flow (vaso-dilation)

increased heart rate

70
Q

Thyroid hormones

A

increase metabolic rate

71
Q

Denaturation

A

rapid ph decline

carcass temp is high

72
Q

Pale

A

muscle absorbs less light, more reflected

73
Q

soft

A

myofibers contain less water- softer

74
Q

Myostatin

A

gene disruption
double muscled cattle
hyperplasia

75
Q

Halothane (Hal)

A

mutated SR Ca++ channel protein
muscle keeps contracting because calcium keeps getting let out
Anaerobic
PSE

76
Q

Rendement Napole (RN)

A

altered adenosine monophosphate kinase
greater amounts of glycogen in muscle
lower ultimate postmortem pH

77
Q

Callipyge

A

Sheep
beautiful buttocks
very muscular hind leg phenotype
higher calpastatin levels

78
Q

Thaw rigor

A

when muscle frozen pre rigor is thawed

extreme toughening

79
Q

cold shortening

A

when muscle chilled 15-16 degrees before rigor onset

toughening

80
Q

Carcass electrical stimulation

A

Not in pork
improvements in tenderness
improves meat quality

Meat Science (6 decks)

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