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College > Meat science Test 2 > Flashcards

Meat science Test 2 Flashcards

1
Q

Osteo

A

bone

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2
Q

myo

A

muscle

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3
Q

sarco

A

flesh or meat

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4
Q

epi

A

on, upon, above

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5
Q

peri

A

enclosing, surround, near

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6
Q

endo

A

within, inner

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7
Q

Types of tissue found in meat

A

epithelium
nervous
connective tissues - adipose fat, bone, cartilage
muscle

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8
Q

epithelium

A

thin layer that covers all free surfaces of the body - includes skin and gastrointestional tract
contains secretory cells - mucous, sweat, enzymes, etc.

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9
Q

nervous tissue

A

made of neron and glial cells and functions to transmit electrical impulses throughout the body
neuron - nerve cells
glial cell - support cell that help insulate and support the nerve cell

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10
Q

Connective tissue

A

provides the structual framework of an animal
epimysium, perimysium, endomysium

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11
Q

epimysium

A

surrounds the entire muscle
fibrous tissue surrounds the entire muscle, prevents friction

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12
Q

perimysium

A

surrounds the muscle bundle and is where marbling is located

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13
Q

endomysium

A

surrounds the myofiber (muscle cell)

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14
Q

adipose tissue

A

type of loose connective tissues - the most common found in vertebrates
stored energy
cushions organs
insulates the body
found as - mesentric (internal fat), subcutaneous (external fat), intramuscular (fat within the muscle), and intermuscular (fat between the muscle)

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15
Q

bone

A

dense connective tissue - provides structural support, enables mobility, produce red and white blood cells, storage for minerals

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16
Q

cells of the bone

A

osteoblasts
osteocytes
osteoclasts

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17
Q

osteoblasts

A

produces the matrix for formation and mineralization of bone, cannot act indivdually musct be grouped

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18
Q

osteocytes

A

found in mature bone tissue when osteoblasts become entrapped in thier tissue matrix they become osteocytes

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19
Q

osteoclasts

A

breaks down bone tissue to release minerals into the blood stream

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20
Q

cartiliage

A

firm, resilient, white and flexable connective tissue - reduces in amount as the animal ages, found at the ends of long bones at the joint, does not contain blood or nerves
specialized cells - chondrocytes - produce collagenous ectracellular material

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21
Q

collagen

A

the most abundant protien found in animals
located in the skin and extracellular space in the body
used for cosmetics and surgical materials
most prominent amino acid in collagen is glycine

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22
Q

cartilage types

A

elastic cartilage - yellow carilage (ear, epiglottis)
hyaline cartilage - translucent or glass-like cartilage, pearl-grey in color (joint)
fibrocartilage - mixture of cartilaginous tissue, soft tissue-bone junctions (pubic symphysis, discs between vertebrae)

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23
Q

muscle tissue

A

skeletal - striated and voluntary
cardiac - striated and involuntary
smooth - not striated and involuntary

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24
Q

striations are caused by

A

cells

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25
Q

muscle is ____ water

A

75%

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26
Q

skeletal

A

striated and voluntary
primary muscle type for meat
multinucleated with nuclei locate toward the edge of the cell
cannot replicate once formed

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27
Q

cardiac

A

striated and involuntary
single centrally located nucleus
varying lenghts of the thin filament

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28
Q

smooth

A

not striated and involuntary
mononucleated, with nucleus in the middle of the cell
tight membrane to membrane junctions for communication between cells

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29
Q

myofiber

A

muscle fiber/cell

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30
Q

myofibril

A

contractile apparatus primarily made from actin and myosin
think little

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31
Q

sarcolemma

A

membrane surrounding the myofiber

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32
Q

sarcomere

A

smallest contractile unit of myofibril

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33
Q

sarcoplasmic reticulum

A

muscle equivalent of the endoplasmic reticulum
binds Ca needed for contraction
Ca spongs-holds until needed

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34
Q

The longer the sarcamere the _________________________________

A

more tender the muscle and vise versa

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35
Q

A band

A

darker in color; runs the lenght of thick filament

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36
Q

I band

A

lighter in color; only thin filament present

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37
Q

H zone

A

only thick filament present

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38
Q

Z line (disk)

A

End of the sarcomere where the thin filament is anchored

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39
Q

M line

A

middle of the sarcomere where thick filament is anchored

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40
Q

thick filament

A

primarily myosin
organized bi-directional from the M-line

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41
Q

thin filament

A

primarily actin - G-actin (globular) polymerizes with other G-actin to form F-actin (filamentous)
Tropomyosin and troponin act as regulatory protiens

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42
Q

Titan

A

important for myofibril assembly and muscle elasticity
one titan molecule runs half the lenght of the sarcomere
one of the largest known protiens

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43
Q

Nebulin

A

acts as a molecular ruler for length of thin filament
anchored into the Z line

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44
Q

in order to contract

A

need all myosin heads to “pull”

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45
Q

sarcoplasmic reticulum releases what and is stimulated by what

A

storage of calcium ions to be released when stimulated by an impulse
T-Tubules - surround the myofibrils and assit in delivering ions

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46
Q

nerve stimulation

A

transmit stimuli to skeletal muscle along motor nerves
myelinated nerve fibvers conduct stimuli 30-40 times faster than unmyelinated nerves

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47
Q

myoneural junction

A

where the terminal endings of nerves and the sarcolemma of muscle cells meet
motor end plate - surface of the muscle fiber where it meets the terminal end of a motor nerve

48
Q

Muscle contraction - major players

A

contractile players - actin and myosin
regulatory protiens - tropomyosin and troponin

49
Q

actin

A

thin filament; pulled toward M line

50
Q

myosin

A

thick filament; myosin heads pulls actin toward the M line, but does not move itself

51
Q

tropomyosin

A

rope
fits in groove formed in F-actin
along with troponin-I covers the myosin binding site on actin

52
Q

Troponin

A

I - physically inhibits myosin binding
C - binds calcium ions for contraction
T - binds tropomyosin

53
Q

relaxation and contraction phases

A

ATP bound to myosin head; tropomyosin blocking myosin - relaxation
ATP hydrolyzed to ADP; troponin requires Ca; tropomyosin removes block
Crossbridge formed; power stroke phase - contraction
ADP replaced with new ATP; crossbridge released; tropomyosin blocking myosin - relaxation

54
Q

sources of energy

A

ATP
Creatine/phosphocreatine
ADP + phophocreatine = ATP + creatine
Glucose - from glycogen breakdown, from blood

55
Q

Antimortem metabolism

A

aerobic
37 ATP

56
Q

postmortem metabolism

A

anaerobic
3 ATP

57
Q

lactic acid breakdown

A

when alive = body will get rid of lactic acid
when dead = whatever is in muscle stays

58
Q

Muscle fiber types

A

red vs. white
slow twitch vs. fast twitch
type I vs. type II
not every muscle has 1 fiber type - can be a combination

59
Q

red vs. white

A

visual discription
determined by the amount of myoglobin
red = more myoglobin

60
Q

slow twitch vs. fast twitch

A

red - slow
white - fast
force and how fast contraction
fast = sprinter
slow = marathon runner

61
Q

Type I vs. type II

A

red (type I)
white (type II)

62
Q

red fiber

A

mitochondrial activity, high oxygen, slow to fatique, less power and strength

63
Q

white fiber

A

glycoysis activity, low oxygen, quick to fatique, more power and strength

64
Q

Homeostasis

A

ability of an organism to maintain internal equilibrium by adjusting physiological processes
the body will adjust it physiological processes in order to survive

65
Q

immobilization

A

renders the animal unconscious
want to do it quickly and gently - excessive struggling or nerve stimulation can result in poor quality
kosher and halal animals are not immobilized

66
Q

exsanguination

A

removal of blood
homeostastic regulation - body senses loss of blood pressure, body increases heart rate and constricts blood vessels to counteract loss in BP, about 50% of blood can be removed from body while remainder is in vital organs

67
Q

If lactic acid is in the body, then it will cause a decrease in

A

pH

68
Q

combination of high heat and low pH negatively affects ______________

A

meat quality
denaturing protiens - lose free charges, and no longer able to hold water

69
Q

rigor mortis

A

latin for “stiffness of death”
result of actomyosin crossbridges
irreversible muscle contraction

70
Q

Phases of rigor mortis

A

delay
onset
completion
resolution

71
Q

delay phase

A

period after death where muscle is relatively extensible (elastic/moveable)
still plenty of ATP available, but creatine and primarily glycogen are being used
not visible

72
Q

onset phase

A

muscle begins to lose extensibility
ATP reserves beginning to be used up
some actomyosin crossbridges are being permanently formed

73
Q

completion phase

A

muscle is relatively inextensible (stiff)
all ATP reserves are used up
actomyosin crossbridges are formed and cannot be broken

74
Q

resolution phase

A

tension on muscles is lessened
not true resolution, actomyosin crossbridges still formed
decrease in tension due to enzymatic breakdown of the sarcomere

75
Q

aging

A

hold carcasses for extended periods of time at refrigerated temperatures

76
Q

proteolytic enzymes

A

calpains
caspases
cathepsins

77
Q

calpains

A

most common
activacted by calcium
thought to be responsible for the majority of postmaortem tenderization
found in papaya

78
Q

caspases

A

enzymes responsible for apoptosis (programmed cell death)

79
Q

cathepsins

A

present in the lysosomes
activated by low pH

80
Q

Physcial changes in muscle

A

Muscle color - changes to a dark purple color, when cut during fabrication the exposed tissue will “bloom” into a bright cherry red
Muscle firmness - degredation
water holding capacity

81
Q

Factors affecting postmortem changes and meat quality - key factors

A

pre-slaughter management
immobilization
exsanguination
heat buildup
loss of energy sources
lactic acid buildup
rigor
postmortem storage

82
Q

antemortem effects

A

stress - physiological adjustments during exposure to adverse conditions
heart rate
respiration rate
body temperature
blood pressure

83
Q

potential stressors

A

sorting
loading into trucks
weighing
driving
immobilization

84
Q

stress susceptible

A

high temperature
rapid glycolosis
early onset of rigor

85
Q

postmortem pH decline determined by:

A

amount of glycogen
speed of glycolysis
water holding capacity
color
protien denaturation
protease activity (tenderness)
lipid oxidation during storage (spoilage)
flavor
cure reaction in processed meats

86
Q

PSE

A

pale, soft, and exudative
plae/light in color
soft to the touch
poor water holding capacity
reduced juiceness
lower processing yeild
increased cook loss

87
Q

DFD

A

dark, firm, and dry
darker in color
firm/sticky to the touch
excellent water holding capacity
will not bloom when exposed to oxygen
excellent conditions for bacterial growth
poor shelf life

88
Q

water holding capacity

A

isoelectric point (pI) of meat is pH ~ 5.2
as the pH approaches the pI less water binds to the myofibrils
additionally, the myfibril will shrink in size due to lack of water and charges to push protiens apart

89
Q

protien denaturation

A

can result from combination of high temperature and low pH seen early [ostmortem

90
Q

with a low pH the product tends to have a ____________ flavor

A

tangy or sour

91
Q

rendement naple (RN) gene

A

increased muscle glycogen

92
Q

halothane gene

A

deformed ryanodine receptor - leek calcium

93
Q

myoglobin

A

an iron and oxygen binding protien found in the muscle tissue that is responsible for meat color

94
Q

as animals increase in age there is an increase in

A

myoglobin content
amount of connective tissue
meat flavor - less palatable

95
Q

high levels of ______________ can cause fat to yellow

A

beta-carotene
can be fixed by providing grain diet for 105 days

96
Q

high levels of vitamin E prior to slaughter ———->

A

improves self life as vitamin E is an antioxidant

97
Q

cold shortening

A

shortening that occurs when muscle is chilled to below 15-16 degrees C prior to onset of rigor
related to either the release of calcium or a failure of the calcium pump of the sarcoplasmic reticulum

98
Q

thaw rigor

A

shortening that occurs when muscle that was frozen pre-rigor is thawed
formation of ice crystals within the muscle cell
these crystals can burst the sarcoplasmic reticulum and release large amounts of calcium

99
Q

electrical stimulation

A

prevents cold shortening by accelerating glycolosis and onset of rigor
accelerates proteolytic activity through enhanced calcium release
physical disruption of muscle fibers

100
Q

pre-slaughter handling

A

animals are held off food for 24 hours prior to slaughter
aloowed access to free water

101
Q

pork slaughter stunning

A

electrical stunning
occurs on either side of the occipital condyles - behind each ear
normal stun settings are 70-90 volts and 0.3 amps for 2-10 seconds

102
Q

exsanguination

A

knife is inserted toward the tail at the point of the sternum
the stick hole should be no wider than the knife blade to avoid contaimination during scalding

103
Q

scalding

A

water temperature is approximately 140F
scald time should be 4-41/2 minutes or when the hair slips easily from the skin
soft - feb to march
hard - sep to nov

104
Q

dehairing

A

carcass is transferred to a dehairing machine to remove the majority of hair
additional hair is removed using bell scapers and torches to singe hair

105
Q

toenail removal

A

toenails are removed from both the front and hind limbs
DO NOT hold the leg with your non-pulling hand

106
Q

loosening the tendons

A

the tendon for hanging the carcass is located between the dewclaws on the hind leg

107
Q

Pigs have the highest dressing percentage due to

A

skin and toes

108
Q

USDA grades for pork carcasses

A

US No. 1 - highest cutability
US NO. 2
US NO. 3
US NO. 4
US utility - unacceptable - pse

109
Q

quality is best evaluated at the

A

10th rib

110
Q

pork carcass grade

A

(4 * last rib thickness, inches) - (1 * muscling score)

111
Q

Muscle score

A

3 = thick
2 = average
1 = thin

112
Q

pork 4 lean primals

A

ham
loin
picnic shoulder
boston butt

113
Q

beef major primals

A

round
loin
rib
chuck

114
Q

where does bacon come from

A

belly of pig

115
Q

what is the pluck

A

trachea
heart
lungs

116
Q

removal of the head

A

between the occipital condyles and atlas vertebra

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