week8C1 : Red meat-muscle Flashcards
what is the main carbohydrate in meat
lactate (from the conversion of glycogen).
what are the three classes of skeletal muscle protein
- sarcoplasmic 2. myofibrillar 3. stomal
what are the type of skeletal muscle protein that are soluble in salts
myofibrillar
___ proteins are insoluble
stromal
____ proteins are soluble
sarcoplasmic
What are the type of protein mostly present in skeletal muscle
myofibrillar
why does young meat have a more pale color
The veal has a pale color because of the lower abundance of myoglobin
____ proteins are respoinsible for the mechanical work
myofibrillar
___ proteins are found in the cytoplasms
sarcoplasmic
What is the most abundant protein in the myofibrillar protein class
myosin
what is the role of troponin C
binding calcium
what is the role the troponin T
binding troponin complex and tropomyosin
what is the role of troponin I
inhibits the binding of actin and myosin
what is the role of tropomyosin
binds the actin and the troponin complex
what is the role of the nebulin
regulates thin filament assembly
what is the role of tintin
regulates elasticity
___ proteins contribute to the meat toughness.
stromal
what is the most prevalent stromal protein
collagen
what are the most prevalent non-protein nitrogen sources
ATP and creatine
each myofibers is surounded by the ___(connective tissue)
endomysium
groups of myofibers fascile are surounded by the ___(connective tissue)
perimysium
the whole muscle is surounded by the ___(connective tissue)
epimysium
what is the reservoir of calcium of the muscle fibers
sarcoplasmic reticulum
____ are made of multiple sarcomere
myofibrils


