Meat and its composition

Question 1

Where is meat derived from?

Answer 1

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

Question 2

What animals are considered as conventional species?

Answer 2

Cattle
Pig
Sheep
avian species of Chicken and Turkey

Question 3

What provides the main nutritional source in fish?

Answer 3

The white muscle

Question 4

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

Answer 4

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

Question 5

In what form do animal cells store energy?

Answer 5

In the form of carbohydrates glycogens

Question 6

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

Answer 6

Skeletal muscles

Question 7

What are the four major animal tissues?

Answer 7

Epithelial
Connective
Muscular
Nervous

Question 8

What are the five epithelial tissues?

Answer 8

Squamous
Cuboidal
Columnar
Ciliated
Glandular

Question 9

What are the four major connective tissues?

Answer 9

Areolar
Adipose
Skeletal
Fluid

Question 10

What are the two areolar tissues?

Answer 10

Tendon and ligament

Question 11

What are the two skeletal tissues?

Answer 11

Bone and cartilage

Question 12

What are the two fluid tissues?

Answer 12

Blood and lymph

Question 13

What are the three muscular tissues?

Answer 13

Striated
Smooth
Cardiac

Question 14

How many muscles are there in the animal body?

Answer 14

More than 600 muscles

Question 15

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

Answer 15

Cardiac
Skeletal
Smooth

Question 16

All animal muscles are striated. True or False?

Answer 16

False. Can be striated and non-striated.

Question 17

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

Answer 17

Cardiac muscle

Question 18

What type of muscle enables the animal to move?

Answer 18

Skeletal muscle

Question 19

The weight of the skeletal muscles.

Answer 19

About 35-65% of the carcass

Question 20

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

Answer 20

Smooth muscle

Question 21

Arrange the following from smallest to largest:

Endomysium
Epimysium
Fiber
Meat
Muscle
Myofibril
Perimysium
Sarcolemma
Sarcomere

Answer 21

Sarcomere
Myofibril
Sarcolemma
Fiber
Endomysium
Perimysium
Epimysium
Muscle
Meat

Question 22

It is the postmortem aspects of animal tissue.

Answer 22

Meat

Question 23

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

Answer 23

True. Di magboot.

Question 24

Thickness of myofibrils

Answer 24

1-2mm

Question 25

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

Answer 25

Sarcoplasmic reticulum

Question 26

What is the liquid matrix inside each muscle fiber?

Answer 26

Sarcoplasm

Question 27

Basic units of muscular contraction

Answer 27

Myofibrils

Question 28

What causes the myofibrils to become striated?

Answer 28

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

Question 29

Basic unit of the myofibril

Answer 29

Sarcomere

Question 30

Two elements of the cytoskeleton muscle

Answer 30

Gap filaments and intermediate filaments

Question 31

The major myofibrillar protein in the gap filaments of the muscle

Answer 31

Connectin

Question 32

The high molecular weight components of connectin

Answer 32

Titin

Question 33

A large myofibrillar protein in vertebrate skeletal muscle

Answer 33

Nebulin

Question 34

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.

Answer 34

Actin

Question 35

Protein isolated from intermediate filaments

Answer 35

Desmin a.k.a. skeletin

Question 36

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

Answer 36

Collage Reticulin Elastin

Question 37

Subunit of the collagen fiber

Answer 37

Collagen monomer tropocollagen

Question 38

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

Answer 38

Perimysium

Question 39

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

Answer 39

True. Ngano deay?

Question 40

Is the texture of meat greatly influenced by collagen?

Answer 40

Yes since it is the principal component of connective tissue.

Question 41

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.

Answer 41

True

Question 42

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

Answer 42

False. Nervous system and endocrine glands