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FT 180 Postharvest Handling of Meat and Fish > Meat and its composition > Flashcards

Meat and its composition Flashcards

1
Q

Where is meat derived from?

A

From the muscles of animals closely related to man biochemically and therefore of high nutritive value.

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2
Q

What animals are considered as conventional species?

A

Cattle
Pig
Sheep
avian species of Chicken and Turkey

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3
Q

What provides the main nutritional source in fish?

A

The white muscle

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4
Q

Plants cells do not possess a cell wall and centrioles while animal cells have fixed and rectangular shape. True or False?

A

False. Animals cells do not possess a cell wall and centrioles while plant cells have fixed and rectangular shape.

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5
Q

In what form do animal cells store energy?

A

In the form of carbohydrates glycogens

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6
Q

Which animal tissues are of principal interest to the meat industry?

A

Skeletal muscles

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7
Q

What are the four major animal tissues?

A

Epithelial
Connective
Muscular
Nervous

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8
Q

What are the five epithelial tissues?

A

Squamous
Cuboidal
Columnar
Ciliated
Glandular

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9
Q

What are the four major connective tissues?

A

Areolar
Adipose
Skeletal
Fluid

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10
Q

What are the two areolar tissues?

A

Tendon and ligament

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11
Q

What are the two skeletal tissues?

A

Bone and cartilage

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12
Q

What are the two fluid tissues?

A

Blood and lymph

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13
Q

What are the three muscular tissues?

A

Striated
Smooth
Cardiac

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14
Q

How many muscles are there in the animal body?

A

More than 600 muscles

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15
Q

What are the three most common muscles found in the animals?

A

Cardiac
Skeletal
Smooth

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16
Q

All animal muscles are striated. True or False?

A

False. Can be striated and non-striated.

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17
Q

It is the muscle of the heart differentiated by the presence of intercalated discs.

A

Cardiac muscle

18
Q

What type of muscle enables the animal to move?

A

Skeletal muscle

19
Q

The weight of the skeletal muscles.

A

About 35-65% of the carcass

20
Q

Non-striated muscles located at the arteriosus and limbic system, as well as in the digestive tract and reproductive system.

A

Smooth muscle

21
Q

Arrange the following from smallest to largest:

Endomysium
Epimysium
Fiber
Meat
Muscle
Myofibril
Perimysium
Sarcolemma
Sarcomere

A

Sarcomere
Myofibril
Sarcolemma
Fiber
Endomysium
Perimysium
Epimysium
Muscle
Meat

22
Q

It is the postmortem aspects of animal tissue.

A

Meat

23
Q

True or False. Muscles are a collection of fibrous (threadlike) cells.

A

True. Di magboot.

24
Q

Thickness of myofibrils

A

1-2mm

25
Q

The individual myofibrils are separated by a fine network of tubules. What is it called?

A

Sarcoplasmic reticulum

26
Q

What is the liquid matrix inside each muscle fiber?

A

Sarcoplasm

27
Q

Basic units of muscular contraction

A

Myofibrils

28
Q

What causes the myofibrils to become striated?

A

Presence of alternating dark or A-bands and light or I-bands

29
Q

Basic unit of the myofibril

A

Sarcomere

30
Q

Two elements of the cytoskeleton muscle

A

Gap filaments and intermediate filaments

31
Q

The major myofibrillar protein in the gap filaments of the muscle

A

Connectin

32
Q

The high molecular weight components of connectin

A

Titin

33
Q

A large myofibrillar protein in vertebrate skeletal muscle

A

Nebulin

34
Q

It participates in may important cellular processes including muscle contraction, cell motility, cell division, and cytokinesis, as well as vesicle and organelle movement and even cell signaling and establishment of cell functions and cell shapes.

A

Actin

35
Q

Protein isolated from intermediate filaments

A

Desmin a.k.a. skeletin

36
Q

Three proteins that occupy the interstitial space in muscle cells, together referred to as connective tissue

A

Collage
Reticulin
Elastin

37
Q

Subunit of the collagen fiber

A

Collagen monomer tropocollagen

38
Q

It accounts for the bulk of the intramuscular connective tissue and plays a key role in determining meat texture differences.

A

Perimysium

39
Q

True or False. Knowing the structural composition of meat will help us understand its quality characteristics.

A

True. Ngano deay?

40
Q

Is the texture of meat greatly influenced by collagen?

A

Yes since it is the principal component of connective tissue.

41
Q

True or False. It is suggested that an acceptable meat texture requires a certain degree of cross-linkages in collagen. A lack or an overabundance of such linkages in collagen produces meat that is either too tender or too tough.

A

True

42
Q

True or False. The nervous and circulatory systems preside the homeostatic mechanism in meat.

A

False. Nervous system and endocrine glands

FT 180 Postharvest Handling of Meat and Fish (3 decks)

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