Final Exam Flashcards
Connective tissue that connects bone to bone
ligament
connective tissue that surrounds the muscle cell
endomysium
Connective tissue that surrounds the muscle
epimysium
connective tissue that connects muscle to bone
tendon
connective tissue that surrounds muscle bundles
perimysium
Considered the contractile unit of striated muscle
sarcomere
muscle cell
myofiber
muscle cell membrane
sarcolemma
organelle unique to muscle tissue
myofibril
composed of thick and thin filaments
myofilament
in terms of contractile proteins, the H zone contains
only myosin
in terms of contractile proteins, the A band contains
myosin and actin
in terms of contractile proteins, the I band contains
only actin
two muscle contractile proteins
myosin
actin
two muscle regulatory proteins
tropomyosin
troponin
three muscle cytoskeleton proteins
titin
nebulin
c-protein
4 major nutrients found in muscle, that meat is considered a good source
protein
fat
vitamins
minerals
Explain how striated muscle cells become multinucleate
fusion of myotubes. each myotube has a nucleus
what is the cervical ligament composed of that makes it so elastic
elastin fibers
repeating amino acid sequence in collagen
x-glycine-proline-hydroxyproline-glycine-x
the sarcolemma is a bi-layer phospholipid membrane
true
myogenic cells are differentiated in the embryonic phase of skeletal muscle development
true
collagen is the most abundant protein in the animal body
true
myotubes are immature muscle fibers
true
sarcomere length is constant
False
synapses are formed when an axon ending of one neuron interdigitates with the dendrite of another neuron
true
intermolecular collagen cross linkages decreases an an animal ages
false
the sarcolemma is composed of lipid material and protein
true
muscles can only contract
true
myoblasts have the ability to fuse with one another
true
proline is the most abundant amino acid in collagen
false
increased intermolecular collagen cross linkages correlate with increased toughness
true
BSE
Bovine spongiform encephalopathy
HRI
hotels, restaurants, institutions
ATP
Adenosine triphosphate
CNS
central nervous system
holds actin filaments in 3 dimensional array
z disk
double headed contractile protein
myosin
contains glycolytic enzymes
sarcoplasm
extends from A band to Z disk extending the entire length of the thin filament
nebulin
extends the length of F actin occluding the myosin binding site
tropomyosin
anchors myosin to z disk
titin
encircles the thick filament
c-protein
flattened reservoirs that store Ca++
sarcoplasmic reticulum
enzymes found in lysosomes
cathepsins
ensheaths peripheral nerve fibers
schwan cells
long cylindrical nervous tissue structure
axon
axon ending one neuron interdigitating with dendrites of another
synapse
myomesium, M-protein and skelemin
M line
protein responsible for meat color
myoglobin
nervous system consisting of brain and spinal cord
CNS
monomeric form of actin
G-Actin
small cytoplasmic vesicles containing proteases
lysosomes
fibrous form of actin
F- Actin
sarcolemma is
cell membrane surrounding muscle fiber,
composed of protein and lipid material
sarcoplasm
contains organelles and inclusions
is the cytoplasm of muscle cells
botulsim is caused by
blocking acetylcholine
hyaluronic acid
serves as lubricant in joints
is a glycosminoglycan
ATPase is an enzyme that hydrolyzes
ATP
cholinesterase in an enzyme that hydrolyzes
acetylcholine
collagen intermolecular cross-linkages
lead to insolubility of collagen fibers
increase with age
affect meat tenderness
water, protein, carbohydrate, and lipid make up approximately what percent of live mammalian skeletal muscle
75, 18.5, 1, 3
a defect in which of the following proteins causes the disease as muscular dystrophy
dystrophin
lymph
circulates continuously
passes through all tissues, organs, and lymph nodes
helps transport absorbed fatty acids
double muscling genotype
results in twice as many muscle fibers
callipyge genotype
results in hypertrophy of the hindleg
means beautiful buttocks
results in tougher meat product
is developed in sheep
what is the viscous substance that serves to lubricate juxtaposed joint surfaces
hyaluronic acid
synthetic somatotropin is used to
increase leanness
two calcium channel protein involved in regulating calcium during depolarization of the T-tubules and sarcoplasmic reticulum
dihydropyridne receptor and ryanodine receptor
connective tissue that connects bone to bone
ligament
connective tissue that surrounds the muscle cell
endomysium
connective tissue that surrounds the muscle
epimysium
connective tissue that connects muscle to bone
tendon
connective tissue that surrounds muscle bundles
perimysium
considered the contractile unit of striated muscle
sarcomere
muscle cell
myofiber
organelle unique to muscle tissue
myofibril
composed of thick and thin filaments
myofilament
in terms of contractile proteins, the h zone contains
only myosin
in terms of contractile proteins the A band contains
myosin and actin
in terms of contractile proteins, the I band contains
only actin
the sarcolemma is a bi-layer phospholipid membrane
true
myogenic cells are differentiated in the embryonic phase of skeletal muscle development
true
collagen is the most abundant protein the animal body
true
myotubes are immature muscle fibers
true
sarcomere length is constant
false
synapses are formed when an axon ending of one neuron interdigitates with the dendrite of another neuron
true
intermolecular collagen cross linkages decrease as an animal ages
false
the sarcolemma is composed of lipid material and protein
true
muscles can only contract
true
myoblasts have the ability to fuse with one another
true
proline is the most abundant amino acid in collagen
false
increased intermolecular collagen cross linkages correlates with increased toughness
true
meat contains neurons
true
muscle function is based on structure
true
muscle fiber is a term for muscle cells
true
epimysium, perimysium, and endomysium are connective tissue proper
true
collagen is the most abundant protein in the animal body
true
mesenchymal cells are the precursors of fibroblasts and adipoblasts
true
collagen and elastin fibers are constructed intercellular
false
elongation of the bone occurs at the epiphyseal plate
true
inter muscular fat is known as marbeling and is deposited between muscles
false
red muscle fibers are known as the slow twitch muscle fibers
true
carcass traits are lowly heritable
false
supplement of beta-andrenergic agonists increases meat tenderness
false
Na+/K+ pumps actively transport sodium and potassium using ATP for energy
true
muscles can only contract
true
meat consists of muscle and associated tissues
true
thin contractile protein associated with I band of sarcomere
Actin
double headed contractile protein
myosin
protein that extends the length of F-Actin, blocking myosin binding site
tropomyosin
has 3 subunits that regulate myosin-actin binding
troponin complex
the largest molecular weight cytoskeletal protein
titin
encircles the thick filament
c protein
regulatory myofibrillar proteins
tropomyosin
troponin
contractile myofibrillar proteins
myosin
actin
cytoskeletal myofibrillar protein
nebulin
titin
low myoglobin content
W
slow contractile speed
R
high capillary density
R
both glycolytic and oxidative metabolism
I
low glycogen content
R
high mitochondrial numbers
R
high lipid content
R
large fiber diameter
W
longer time to fatigue
R
fat cells
adipocytes
beautiful buttocks
callipyge
ADP
Adenosine Phosphate
skeletal muscle
voluntary
organized
connected to skeleton
smooth muscle
involuntary
slightly disorganized
in vessels and arteries
5 steps myogenesis
- early differentiation leads to myoblasts
- myoblasts fuse and donate nuclei to single muscle fiber
- primary myotubes form
- secondary myotubes form around 1 degree myotube
- both 1 & 2 develop mature muscle fiber
why does the eye of round or semitendinosus remain tough even if cooked appropriately
elastin fibers
describe how membrane potential transfers from neuron to muscle fibers
membrane potential transfers from neuron to the muscle fibers due to nerve impulses stimulating aceytalcholine to be released and an increase of Na+ permeability
explain how the t-tubles are involved in transferring the stimulus from the neuron to the muscle fibers
neuron depolarizes acetyl-choline
really close to the other parts which depolarize
endochondrial ossification
cartilage is needed for growth
ex. growth of limbs
intramembranous ossification
cartilage isn’t needed for bone growth
ex. skull
platelets
control blood clotting
red blood cells
move oxygen
white blood cells
protect against bacteria
hyperplasia
happens during 1st 2/3 of parental maturation increase #
hypertrophy
what happens during 2/3 parental maturation increase size
4 major nutrients found in muscle, that is considered a good source
protein
iron
zinc
B12
what is the cervical ligament composed of that makes it so elastic
elastin
what is the red juice often seen in the bottom of the package of beef
sarcoplasm
rigor mortis is due to
lack of ATP in post-mortem muscle
formation of actin-myosin cross-bridges
protein denaturation
occurs when pH declines rapidly while muscle is still warm
causes a change in protein conformation and/ or function
resolution of rigor occurs due to
proteolytic dissolution of the Z disks
disruption of the myostatin gene
causes extreme or double muscled cattle
the callipyge gene
causes higher muscle calpastatin levels
rendement napole
leads to altered AMPK
Halothane gene
encodes for mutated SR calcium channel protein
the calpain enzyme system is
- most active at neutral pH
- primarily responsible for improvements in tenderness during aging
- requires calcium for activity
feed withdrawal prior to slaughter is important
- reduce transport weight
- reduce excreta during transport
- reduce risk astral intestinal track laceration
- decrease cost of handling digesta
which of the following affect stress when moving animals
- loading ramp design
- moving objects
- shadow/lighting
- alley- way flooring design
point of balance is roughly perpendicular to the animals
shoulder
neck sticking, during exsanguination, is more frequently used in
lambs
which of the following downer livestock species is prohibited from entering the food chain, regardless of the reason for immobility
beef
maintenance of a relatively narrow range of physiology conditions
homeostasis
calpain inhibitor
calpastatin
normal post-rigor pH of beef muscle
5.4
ATP yield from 1 molecule of glucose-1-P from glycogen during aerobic conditions
35
non-ambulatory animals
downers
ambient temperature where the animal does not need to alter its basal metabolic rate
thermal neutral zone
ATP yield from 1 molecule of glucose diffusing into myofiber during aerobic conditions
34
resting animals before slaughter
lairage
hemorrhaging and bruising in meat
blood splashing
rigor mortis
stiffness of death
weight loss during transport of live animals
shrink
glycogen breakdown
glycogenolysis
organs of thoracic cavity
pluck
glycogen assimilation
glycogenesis
glucose storage form in muscle (muscle starch)
glycogen
cellular pathway for glucose lysis
glycolysis
propels retractive bolt into the skull
captive bolt stunner
distance at which an animal will move away from the handler
flight zone
esophagus
weasand
ATP yield from 1 molecule of glucose-1-phospahate glycogen during anaerobic conditions
3
physiological pH of living muscle
7.4
gas used for stunning, primarily hogs
CO2
Krebs cycle
TCA cycle
rigor mortis is stiffening of death
true
myoglobin is the pigment responsible to 80-90% of the color of meat
true
during stunning, a captive bolt does not penetrate the skull
false
rigor mortis onset is typically faster in pork than in lamb or beef muscle
true
shorter sarcomeres are correlated with tougher meat
true
the enzyme m-calpain requires millimolar calcium for activity
true
animal stress/ anxiety prior to slaughter does not affect meat quality
false
muscle tissue ceases to function immediately after stunning
false
pyruvate contains 4 C atoms
false
3 USDA approved methods of stunning include: physical (captive bolt), CO2, and electrical
true
according to the text, Halal and Kosher ritual slaughters do not allow stunning prior to exsanguination
true
the 2 largest contributors to postmortem changes are deviation in tissue temperature and pH
true
lactic acid is frequently used as carcass antimicrobial
true
chickens are often lariaged in cages on trucks at the processing plant
true
WHC
water holding capacity
DFD
dark, firm, dry
PSE
Pale, soft, exudative
pH
-log10[H+]
WBC
water binding capacity
AMP
adenosine monophosphate
PSS
porcine stress syndrome
AMPK
adenosine monophospate kinase
USDA
united states department Agriculture
TCA
tricarboxylic acid
organs in thoracic cavity
heart
lungs
trachea
organs in abdominal cavity
spleen kidneys stomach small intestine large intestine
under aerobic conditions 30 ATP can be generated from a single glucose molecule. Under anaerobic conditions, however, only 2 ATP are generated. Why
in anaerobic conditions oxygen isn’t being utilized so it cannot go through the Krebs cycle to produce more ATP. Instead H+ is building up so that it can undergo glycolysis
why is glycogen branched instead of linear molecule
it is more compact so less water is needed to hydrate and it is easier and faster to utilize
5 physical signs effective stunning
limp head no arched back no response to pinching nose/ears no voluntary blinking no rhythmic breathing
why is glucose stored as glycogen and not free glucose
glucose is stored as glycogen because multiple glucose can be in one glycogen so more is readily available. It makes it to where it has to stay in the cell. it is more compact
explain the conditions and muscle physiology which result in cold shortening
cold shortening is when the muscle is cooled rapidly 1-16 degrees prior to the onset of rigor. this allows calcium to leak from the SR, and ATP is utilized anaerobically until there is no more
explain conditions and muscle physiology which results in thaw rigor
muscle is frozen with a lot of ATP still in the muscle. Once the muscle is thawed it will contract and the actin-myosin cross bridges will shrink. Causing causes the membrane disruption allowing Ca++ to enter sarcoplasm
explain 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
the pH in normal beef decreases because lactic acid is being produced from pyruvate and NADH+ ions. ATP is being hydrolyzed anaerobically by the muscle
explain why, physiologically, rigor mortis occurs post-mortem
- all ATP is used
- muscle will shrink
- myosin-actin bridge cannot detach from each other
explain the following phrase: Muscle tissue does not cease functioning at death
muscle tissue doesn’t stop functioning until all the ATP is used in the muscle. The muscle can continue to contract until all the ATP is gone
why does lactate accumulate in post-mortem muscle instead of pyruvate
- pyruvate is used to produce NAD and H+ ions
- NAD regeneration
- continue to go through hydrolysis
slaughter steps
- stunning
- exsanguination
- skinning/ scalding
- removal legs/ feet
- head removal
- evisceration
- splitting
- animicrobial wash
- inspection
- chilling
boar meat has a low economic value due to its off odor/ flavor
boar taint
androsteneane
3 forms microbial intervention used in carcass
- antimicrobial wash
- steam pasteurization
- steam vacuum
hams are smoke meats which are usually
cured
heat processed
smoked
enhanced pork loins/chops and chicken breasts are products marinated/ pumped with
water, salt, phosphate
sausage products are processed meats which are
comminuted
seasoned
salted
meat curing, as used in class, is the application of
salt and nitrite
which of the following are methods used for brine curing of meat
immersion curing
artery pumping
15% of all retail fresh beef is discounted due to variation
color
bloom is
development of bright, cherry red color in fresh meat
functions of meat packaging include
protect the product
consumer education
allow visibility of product
fresh beef packaged via tray overwrap has a refrigerated shelf life of
3 weeks or more
according to the text gases commonly used in modified atmosphere packaging of fresh meat include
nitrogen, carbon dioxide, carbon monoxide
how many pairs of ribs do beef have
13 sometimes 14
how many pairs of ribs do pigs have
14 or 15
unique muscle segments of fish that are separated by connective tissue are termed
myotomes
sirloin cuts are derived from which primal in beef
loin
sirloin cuts are derived from which primal in pork
loin
sirloin cuts are derived from which primal in lamb
leg
rib chops/steaks are derived from which primal in beef
rib
rib chops/ steaks are derived from which primal in pork
loin
rib chops/ steaks are derived from which primal in lamb
rib
reduced iron
Fe++
potassium nitrate
saltpeter
ingoing limit of sodium nitrite in bacon
120 ppm
nitrite
NO2
normal range for salt content in processed meat products
1.5-3%
ingoing sodium erythrobate level for cured meat products
550 ppm
ingoing limit of sodium nitrite in brine cured
200 ppm
normal range for seasonings in processed meat
0.1-0.5%
nitrate
NO3
ingoing limit of sodium nitrite in ground sausage
156 ppm
moisture loss during carcass storage
cooler shrink
moisture loss pf packaged meat
drip loss
nitric oxide
NO
oxidized iron
Fe+++
ability of meat to retain moisture
water holding capacity
chicken drumstick and thigh
leg quarter
major wholesale cuts
primals
where beef rib is separated from loin
12-13 rib
where lamb shoulder is separated from rib
4-5 rib
removal of epimysium
denuded
removal of most surface/ seam fat
peeled
bound water is held within the myofilaments via capillary action
F
Hemoglobin is the pigment responsible to 80-90% of meat color
F
cattle muscle contains more myoglobin than pig muscle
T
the enzyme m-calpain requires millimolar calcium for activity
T
Lactic acid bacteria are facultative anaerobic bacteria that grow in refrigerated vacuum packaged meats
T
WHC increases when muscle pH is near the isoelectric point of myofibril proteins
F
When meat is vacuum packaged it does’t tenderize during aging
F
Preserving meat by salting/ smoking is documented as early as 850 B.C. to 63 A.D.
T
pl or lp
isoelectric point
RTE
ready to eat
MAP
modified atmosphere packaging
URMIS
uniform retail meat identity standards
UPC
universal product code
IMPS
institutional meat purchase specifications
differences between bound, immobilized, and free water
bound- bound inside cell cannot be released because of charge on proteins
immobilized- entrapped through layers of bonds
free water- flow freely due to capillary force
middle meats
center of carcass
primals
subprimals
retail cuts
primals main cuts- loin
subprimals- come from primal cuts- top loin
retail cuts- producers cell- T bone
8 primals beef
loin rib chuck shank flank round brisket plate
4 primal of pork
shoulder
loin
belly
ham
6 primals lamb
loin rib leg shoulder flank shank
Dark purple
deoxymyoglobin
Fe +2
H2O
Bright cherry red
oxymyoglobin
Fe +2
O2
Brown
metmyoglobin
Fe +3
none
Pink
Nirtosyl-hemochromogen
Fe +2
NO
beef vs. lamb
lamb 4-5 rib
beef 5-6 rib
sirloin lamb leg
sirloin beef loin
beef vs pork
pork 2-3 rib
beef 5-6 rib
pork only from loin beef from rib and loin
5 classifications of sausage
- fresh- fresh pork sausage
- cooked- not smoked- bologna
- cooked, smoked- beer salami
- dried, semidried, fermented- summer sausage
- specialty- lunch meat
Salt
flavor
antimicrobial
solubilize protein
nitrite
flavor
color
antimicrobial
antioxidant
sodium erythrobate
reduce NO2 to No
reduce Fe +3 to Fe +2
Phosphates
increasing pH
increasing ionic strength
list 3 ways that nitrosamine formation has been decreased in meat products
- use erythrobate
- use less nitrate/ nitrite
- use only nitrate
recipe for fresh sausage
20% fat pork
- 125% rubbed sage
- 5% salt
- 3% ground black pepper
how does connective tissue affect meat tenderness
the location of connective tissue
degree of connective tissue x-linkages
how do myofibril proteins affect meat tenderness
sarcomere length
z disk integrity
Which bones for T in beef loin T-bone steak
finger bone
lumbar vertebra
Favorite meat
beef loin, top loin, boneless aged 40 days
Saturated Fatty Acids
- string of fatty acids
- no double bonds
- cant have odd # C
Glycerol is a
tricarbon (3 C, 3 OH)
Desirable Microorganisms (good)
- microorganisms in food fermentation
- wine, beer, cheese
fermentable substrate- milk, bread
Lactose
yeast culture
heterofermentation, homofermentation
glycogen fermentable substrate (not in rigor)
have to add glucose
Spoilage microorganisms (ugly)
spoilage bacteria
distinct groups that spoil anaerobic and aerobic packaged meat)
aerobic packaged meat
tray over wraps
styrofoam tray
3-5 days
shelf life of vacuum packaging
3+ weeks
anaerobic conditions
longer aging causes
more caplain
temp in aging room
35-40 degrees F
dry aging
hanging carcass 2-4 weeks
can loose 20% product
Wet aging
aging cut in vacuum bag
no mold growth, LAB growth
LAB
Lactic Acid Bacteria
Foodborne Pathogens (bad)
pathogenic bacteria- on surface
-sick or kill ya
what part of the muscle is healthy living animal
center
how to cook ground beef
steak
- must be cooed throughly
- safe to eat at 150 degrees
why is beef unsafe to eat not cooked
bacteria are homofermentation
-all over food
Name 5 pathogens
- Salmonella spp.
- Yersinia enterocolitica
- Campylobacter jejuni
- Escherichia coli O157:H7
- STEC
HUS
hemolytic uremic syndrome (kidney dead)
RH
relative humidity
microorganisms grow ___ in warm temp
faster
meat freezes at what temp
28 degree F
intrinsic factors
inherent part of animal or plant tissue
Microbial factors
- intrinsic factors
- pH
- moisture
- O/R
- Nutrients
- antimicrobials
- biological structures
Extrinsic Factors
temperature
gas environment
microorganisms and time
lower temp= longer time
higher temp= shorter time
residual tenderness
connective tissue
collagen cross linkage
initial toughness
muscle fibers- myofibrillar= shorter sarcomere
adipose tissue or marbling
breaks up protein
very rare
130
rare
140
medium rare
150
medium
160
well done
170
very well done
180
Rules using a thermometer
- calibrate thermometer
- must insert in geometric center
- must insert to proper depth
- use it
Dry cooking
crockpot, soups, braising, roaster pan
-collagen converted to gelatin w/ long time moist cookery
what is braising
cooking in a wet environment
smoking meat
can’t be wet or dry (little dry not much)
Moisture Aw meat
Cured
water
jerky
.99
.97
1
.8
reducing the environment quickly (vacuum packaging) less microbial growth; can’t grow without oxidation
O/R
if the meat is good you don’t change this
nutrients
fresh meat doesn’t have
antimicrobials
shell of egg
biological structure
consumption of pathogen which colonizes gastrinal intestinal track
Food Borne Infection
consumption of toxin produced by pathogen growing in food
food borne intoxication
don’t know that they have infection
carriers
trichinella is in which specie
pork
medium amount of collagen
longissimus
marveling increases so will
palatability
have to prepare the surface of meat to
smoke
smoke ring should be
1/4-3/8th inch
shelf life 3-5 days
tray over wrap
styrofoam tray
polyvital chloride (oxymyoglobin)
aerobically packaged
vacum packaging
anaerobic packaging
ribs primal long tail rib inhibits microbial growth aged 200 days cut between ribs and cooked and sold
Tomahawk steak
