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ANS 251 > Midterm 1 > Flashcards

Midterm 1 Flashcards

1
Q

What nutritional aspects does meat impart to the human body?

A

Essential Amino acids (protein), fats, vitamins and minerals

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2
Q

What factors led to Chicago becoming the model for centralized meat processing in the mid-
1800’s?

A

Geological location, access to raw material, labor, transportation and consumers

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3
Q

“The Jungle” spurred the investigation that led to which act?

A

Federal Meat
Inspection Act of 1906

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4
Q

What events/technological advances led to the decentralization of the Union Stockyards?

A

Interstate highway system, refrigerated trucks and Advancements in science and technology-
automation, packaging materials, food safety

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5
Q

The majority of hogs, raised/slaughtered in which
regions/states?

A

Iowa, Minnesota and Illinois

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6
Q

The majority of beef in the U.S. are raised/slaughtered in which
regions/states?

A

Nebraska, Kansas and texas

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7
Q

The majority of chickens in the U.S. are raised/slaughtered in which
regions/states?

A

Georgia, Alabama and Arkansas

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8
Q

The meat with the greatest production output (weight/lbs) is ______, while the meat with the
greatest production value (money/$) is ______

A

Chicken (output), beef ($$)

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9
Q

Which season
experiences the greatest consumer demand for meat products, as denoted by depletion of meat
product cold stores?

A

summer

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10
Q

Which countries are the major importers of U.S. beef, pork and lamb?

A

Japan and Mexico

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11
Q

-

A

=

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12
Q

What is meat and its classifications?

A

Animal tissues that are suitable for use as food/Lesser concentration of
epithelial/nervous tissue

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13
Q

What comprises meat science?

A

Biology, chemistry, organic chemistry, biochemistry, microbiology
* Food engineering
* Materials science
* Animal and human nutrition, animal welfare, genetics
* Statistics

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14
Q

what is hypertrophy?

A

enlargement of EXISTING cells

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15
Q

what is hyperplasia?

A

MULTIPLICATION or PRODUCTION of new cells

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16
Q

true growth

A

increase in structural tissue

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17
Q

fattening

A

increase in adipose tissue

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18
Q

1st phase of development

A

Cells and organs acquiring individual characteristics
– Diversification of cells in the embryo

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19
Q

2nd phase of development

A

Maturation- reaching the highest stage of complexity or
development

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20
Q

3rd phase of development

A

Senescence- deterioration/degeneration of cells

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21
Q

how to find dressing %?

A

HCW/Live weight

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22
Q

order of growth?

A

Bone, Muscle, fat

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23
Q

water composition of muscle?

A

65-80%

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24
Q

protein composition of muscle?

A

16-22%

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25
Q

fat composition of muscle?

A

1.5-13%

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26
Q

myofibrillar protein content?

A

50-60%

27
Q

sarcoplasmic protein content?

A

25-35%

28
Q

stromal protein content?

A

10-15%

29
Q

skeletal muscle

A

triated, voluntary, multi-
nucleated
35-65% of meat animal
carcass weight

30
Q

Cardiac muscle

A

Striated,involuntary ,
mono-nucleated
– Branched

31
Q

smooth muscle

A

Non-striated, involuntary,
mono-nucleated
– Digestive, respiratory,
vascular tissues

32
Q

Red muscle fibers have ________ oxidative metabolism and ________ glycolytic metabolism than white fibers

A

higher, lower

33
Q

What is glycolysis?

A

The breaking down of glucose into pyruvate

34
Q

List the components of muscle from largest to smallest

A

Epimysium, Bundles (fascicles), Sarcolemma, Myofibrils, Sarcomere

35
Q

Myofibrillar proteins

A

contractile, structural, regulatory

36
Q

1 of different fat depots

A

Mesenteric

37
Q

The major contractile proteins of the sarcomere are:

A

Actin and myosin

38
Q

stromal proteins

A

Collagen, elastin, reticulin

39
Q

2 of different fat depots

A

perinephric

40
Q

3 of different fat depots

A

intermuscular

41
Q

4 of different fat depots

A

subcutaneous

42
Q

5 of different fat depots

A

intramuscular

43
Q

What acid is the most abundant in animals

A

Oleic acid

44
Q

Which meat products have the most unsaturated fat?

A

Fish, poultry and pork

45
Q

What is the correct sequence of connective tissue layers?

A

Epimysium, perimysium, endomysium

46
Q

sarcoplasmic proteins

A

myoglobin, enzymes

47
Q

myogenisis step 1

A

Myoblasts fuse
and donate nuclei
to single immature
muscle fiber
(myotubes)

48
Q

myogenesis step 2

A

First myotubes known as primary
myotubes.

49
Q

myogenesis step 3

A

Primary myotubes form
secondary myotubes, which
produce muscle fibers.

50
Q

myogenesis step 4

A

Fibers accumulate contractile protein,
myofibrils form centrally in fiber; nuclei to periphery

51
Q

First 2/3 of gestation consists almost entirely of

A

hyperplasia

52
Q

Last 1/3 of gestation comprised of both

A

hypertrophy and hyperplasia

53
Q

adipogenesis step 1

A

Primitive adipose cell accumulates lipids –> adipoblasts

54
Q

adipogenesis step 2

A

Adipoblasts filled with lipid –> adipocytes

55
Q

adipogenesis step 3

A

Adipocyte accumulates lipid droplets –> lipid globule

56
Q

adipogenesis step 4

A

cytoplasm, nucleus, mitochondria and other organelles pushed to cell periphery

57
Q

3 cells in bone formations & their functions

A
  1. Osteoblasts= directly active in bone production
  2. Fibroblasts= synthesize fibers & ground substances of tendons, ligaments & connective tissue
  3. Chondroblasts- form cartilage
58
Q

Factors that affect growth and development

A
  1. genetics
  2. nutrition
  3. hormones
  4. growth promotants
59
Q

Late vs. early maturing (physiological age)

A
  1. Late maturing (large frame) require longer time to reach compositional maturity
  2. Early maturing (small frame) reach compositional maturity earlier
60
Q

Genetic abnormalities: Double muscling (cattle)

A

-Caused by myostatin gene
-Twice as many muscle fibers, caused by exaggerated hypertrophy
-lots of white fibers (larger)

61
Q

Genetic abnormalities: Callipyge (sheep)

A

-Enlarged muscle development caused by hypertrophy
-lots of white fibers
-Decreased protein breakdown (tough meat)

62
Q

yield grade?

A

boneless closely trimmed retail cut

63
Q

pork primal cuts?

A

leg, loin, boston butt,picnic shoulder, belly sidejasz

ANS 251 (3 decks)

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