Module 1 Flashcards
1. Structure and Composition 2. Importance of Bone structure 3. Grades and Cuts of Meat 4. Fabrication and Cutting 5. Wholesale and Retail Cuts 6. Post-processing methods 7. Slaughtering Procedures
Found in the walls of blood vessels, the lining of the gastrointestinal tract, uterine walls and walls of respiratory passages
Smooth Muscles
Innervated with an intrinsic nervous system unique to the heart that is specialized for
generating highly controlled rhythmic contractions
Cardiac Muscle
It comprises the bulk of muscle in the body and its contraction is controlled by nerves emanating from the spinal cord
Skeletal Muscle
What are the three basic structural units of skeletal muscles?
Muscle cell, Myocyte, and Myofiber
Individual fibers of myofiber can be what size in diameter?
1-100 micrometer
This is a specialized organelle that constitutes the contractile apparatus of the muscle fiber
Myofibrils
This is the basic unit of the myofibril
Sarcomere
This organizes individual fibers into bundles called muscle fascicles.
Perimysium
This encases multiple muscle fascicles, effectively bundling them together to form the whole muscle
Epimysium
Plays an important role in muscle hypertrophy, serving as
a local source of DNA
Specialized mononucleated pre-muscle cells that can reside between endomysium
and sarcolemma
Satellite cells
Activates a group of muscle cells
which results in contraction of the fibers, thus facilitating
movements
Motor neurons