Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Meat Science > Muscle Composition (Exam 2) > Flashcards

Muscle Composition (Exam 2) Flashcards

1
Q

What are the 4 primary tissues?

A

Epithelial tissue
Nervous tissue
Connective tissue
Muscle tissue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Look at the internal structure of a skeletal muscle cell

A

Look at the internal structure of a skeletal muscle cell

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the most abundant component of muscle composition?

A

Water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the percentage of water in muscle?

A

75%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the percentage of protein in muscle?

A

18.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the percentage of lipids in muscle?

A

3%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the percentage of non-protein nitrogen in muscle?

A

1.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the percentage of carbohydrates in muscle?

A

0.8%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the percentage of inorganics in muscle?

A

1%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the relationship between total fat content and moisture?

A

Inverse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is moisture the carrier of?

A

Carrier of intra and inter cellular constituents

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What does moisture affect?

A

Initial juices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What sustains juices?

A

Fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the least variable component of meat?

A

Protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the problem with meat in the world? Why is that a problem?

A

There is a world wide shortage

It is the most critical nutrient tin the diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the building block of proteins?

A

Amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the 2 functional groups of amino acids?

A

Amino

Carboxyl

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the essential amino acids/proteins? (9)

A 
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What amino acid is extremely important for children?

A

Arginine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are the 3 main types of proteins?

A

Myofibrillar
Sarcoplasmic
Stromal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How much of muscle weight is myofibrillar?

A

9.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are the principal myofibrillar?

A

Actin and myosin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How much of muscle weight is sarcoplamsic?

A

6%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are the 2 types of sarcoplasmic proteins?

A

Enzymes and pigments

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What are the 2 principal pigments?

A

Myoglobin and hemoglobin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What does hemoglobin do?

A

Carries oxygen from the lungs to the cells

27
Q

What does myoglobin do?

A

Stores oxygen in the cells

28
Q

Why do blue whales, sperm whales, and seals have higher percentages myoglobin?

A

The need be able to hold oxygen for longer periods of time since they stay under water for a while

29
Q

How much of muscle weight is stromal?

30
Q

What is the most abundant muscle protein?

31
Q

What can collagen affect?

A

Tenderness

32
Q

What does collagen do at 65ºC?

A

Degrades to gelatin

33
Q

How much of the total body protein is collagen?

34
Q

What does collagen require?

35
Q

What muscles are a type of elastin protein?

A

Ligamentum nuchae

Longissimus dorsi

36
Q

What does elastin do?

A

Gives elasticity to arterial walls

37
Q

What was hormel animal protein product used to make?

38
Q

What do lipids influence?

A

Flavor, juiciness, and caloric content ofmeat

39
Q

How much fat content does a muscle with a “Devoid” marbling score have?

40
Q

What are the 3 types of lipids?

A

Neutral lipids
Phospholipids
Cholesterol

41
Q

Know the structure of neutral lipids

A

Know the structure of neutral lipids

42
Q

Know what a saturated fatty acid looks like

A

Know what a saturated fatty acid looks like

43
Q

What is the building block of triglycerides and fat?

A

Fatty acids

44
Q

What makes simple triglycerides?

A

Same fatty acids

45
Q

What makes mixed triglyceride?

A

Different fatty acids

46
Q

What is a saturated fatty acid? Example?

A

No double bond

Stearic acid

47
Q

What is a monounsaturated fatty acid? Example?

A

One double bond

Oleic acid

48
Q

What is a polyunsaturated fatty acid? Example?

A

Two or more double bonds

Linoleic acid

49
Q

What are phospholipids?

A

Compounds containing phosphorus and lipids

50
Q

What is an example of phospholipids?

A

Ethanolamine

51
Q

What are 2 things to remember about phospholipids?

A

Degree of saturation compared with triglycerides that allows for oxidation
Biological functions and shelf life implication

52
Q

What is cholesterol require for?

A

Hormone function and cell wall integrity

53
Q

How much of the body’s needs of cholesterol is consumed? Manufactured?

54
Q

If we don’t eat enough cholesterol, what does the body do?

A

Manufactures more

55
Q

What will non-protein nitrogen do?

A

Flavor the meat

56
Q

What is the best example of carbohydrates?

57
Q

What is glycogen?

A

Storage form composed of glucose units

58
Q

What are minerals measure as?

A

Ash after burning samples

59
Q

What minerals is meat are particularly good source for?

A

Iron and zinc

60
Q

What is iron in meat like?

A

In a heme form that is more readily available than iron from plants

61
Q

What is zinc in?

A

Many enzymes and hormones, including sex hormones

62
Q

What is caul fat?

A

Fat around the stomach

63
Q

What is mesenteric fat?

A

Fat around the intestine

64
Q

What is leaf fat?

A

Fat under the flank

Meat Science (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions