fibrous Connective Tissue

Question 1

How much of body protien is collagen?

Answer 1

25%, inc in integument, found in heart tendons, and in muscle

Question 2

tendons

Answer 2

joins muscle to bone

Question 3

ligaments

Answer 3

joins bone to bone

Question 4

industrial uses of collagen

Answer 4

leather, glue, cosmetics, food processing

Question 5

structural component of collagen re muscle

Answer 5

works w form and shape of muscle, supports blood vessels and nerves and helps w contractile force transmission.
responsible in part for meat toughness

Question 6

where is the collagen in muscle?

Answer 6

• sheets or cables that are visible to the naked eye

- epimysium, and perimysium within the mini fibres of muscle

Question 7

tropocollagen

Answer 7

origin of collagen, high molecular weight, synthesized in try fibroblasts
alpha chains, structural unit of collagen. arranged in triple helix to enhance stability

Question 8

tropocollagen building blocks?

Answer 8

Amino acids (non-essential/distensible)

• Glycine- enables tight packing
• proline and hxdroxyproline
• glutamic acid, alanine, hydroxylysine

Question 9

collagen colour

Answer 9

individual fibre basis- colourless, in a sheath or tendon - white

Question 10

collagen on animal age

Answer 10

young animal will have lots of new collagen as it grows/develops

• can be broken down, susceptible to heat
• high turnover bc animal is growing, breaking down and building back protiens as it grows

Question 11

bone ossification

Answer 11

• cartilage to bone

- more insoluble connective tissue

Question 12

increase of collagen X links

Answer 12

not as easily broken down,

• more insoluble collagen
• strong collagen
• heat stable collagen
• produces tough meat

Question 13

factors that affect collagen

Answer 13

diet, species, gender, muscles

Question 14

how does diet affect collagen

Answer 14

affects Xlink stability
high CHO, high fructose, low crude protien.
increases turnover in cattle by feeding high energy diets.

Question 15

how does species affect collagen

Answer 15

amount of collagen in muscle-muscle basis, more soluble collagen in pork than beef.

Question 16

how does gender affect collagen

Answer 16

males have more collagen

Question 17

how does muscles affect collagen

Answer 17

the type of muscle effects the collagen - locomotive muscles have more collagen

Question 18

role of tropoelastin

Answer 18

synthesized by fibroblasts, same as cells used to produce collagen

Question 19

influences of connective tissue amounts

Answer 19

• functional demands of life
• connective tissue strength
• leg muscles vs backbone muscles
• muscles around backbone
• background toughness

Question 20

how does cooking meat make tender muscles tough?

Answer 20

meat w low amounts of connective tissue gets tougher as Xlinking toughens the myofibril

Question 21

how does cooking meat make tough muscles tender?

Answer 21

the cooking process decreases the strength of connective tissue, converting it to gelatin

Question 22

how does cooking meat change juiciness

Answer 22

more you cook less juice, decrease due to - evaporation - drip
moisture affected by go WHC of muscle

Question 23

stages of cooking effect on collagen solubility

Answer 23

56-65 degrees- acts on triple helix
fibrils shorten to 1/3 og length
hydrate and hydrolyse collagen
moist heat also works to tenderize meat

Question 24

collagen and heat rxn

Answer 24

response depends on amount of collagen, types
amount of elastin in meat,
animal age - mature more resistant to breaking

Question 25

what type of collagen is epimysial and perimysial and endomysial collagen?

Answer 25

Epi - type 1
peri - type III
endo - type 1 and III

Question 26

what effects meat tenderness?

Answer 26

• proportions of each type of collagens
• total amount of collagen
• degree of collagen x linking
• collagen content and fibre diameter.

Question 27

characteristics of tough muscle fibers

Answer 27

• abundant collagen around fibers
• many interfiber connections/unit SA
• heat stable Xlinks
• presence of elastin
• use of marinades to improve tenderness
• use of enzymes

Question 28

methods to assess muscle tenderness

Answer 28

instrumental methods, sensory panels