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ASCI 211 > Exam 3 Meat to Muscle > Flashcards

Exam 3 Meat to Muscle Flashcards

1
Q

homestasis

A
  • maintenance of a physiologically balanced internal environment
  • blood pressure
  • oxygen concentration
  • energy supply
  • temperature
  • pH
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2
Q

blood pressure post mortem

A

vaso contractor (reduced diameter of blood vessel)

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3
Q

oxygen concentration post mortem

A

oxygen supply declines so body trys to use up only remaining supply from myoglobin

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4
Q

energy supply post mortem

A
  • declines

- only 2 ATP produced

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5
Q

temperature post mortem

A

temp declines

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6
Q

pH post mortem

A

when lactic acid accumulates it goes from 7 (living) to 5 (post mortem)

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7
Q

onset of rigor mortis

A
  • stiffness follows removal of blood and oxygen

- muscles stiffen bc ATP isn’t produced and actin and myosin bond together 100%

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8
Q

rapid metabolism post mortem

A
  • slower chill after death
  • caused by more heat from faster/ rapid muscle metabolism
  • faster pH decline
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9
Q

normal muscle metabolism post mortem

A
  • normal/faster chilling after death
  • leads to more tender meat
  • more ATP
  • reduced bacterial accumulation
  • more efficient
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10
Q

anaerobic muscle metabolism

A
  • no oxygen
  • fast twitch fibers
  • pyruvate
  • lactic acid build up
  • 2 ATP
  • higher pH
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11
Q

aerobic muscle metabolism

A
  • oxygen
  • slow twitch fibers
  • pyruvate
  • TCA cycle
  • 34 ATP
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12
Q

when the muscle stops receiving blood, oxygen is no longer present and _________ metabolism begins

A

anaerobic

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13
Q

glycogenolysis

A

-glucose molecules are cleaved from glycogen/ breakdown of glycogen to glucose

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14
Q

glycolysis

A
  • glucose goes through 10 reactions

- results in 2 pyruvate

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15
Q

pH change before and after death

A
  • living muscles: 7.2
  • 12-24 hours after death: 5.3 - 5.8
  • inosine to hypoxanthine
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16
Q

substances with high amounts of H+ following death

A
  • low pH (more acidic)

- pH = -log [H+]

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17
Q

r-value

A

concentration of inosine divided by concentration of adenosine

  • indirect measurement of ATP status
  • breakdown of ATP = higher r-value
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18
Q

gravimetric fragmentation

A
  • weight of meat left over on the top of the screen

- smaller number = more tender

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19
Q

factors influencing pH drop

A
  • gegentics/ muscle fiber type
  • stress (body temp, respiration, blood pressure)
  • amount of glycogen present
  • postmorte temperature/ cooling rate
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20
Q

fast-twitch fibers

A

produce more lactic acid bc amount lactic acid is directly proportional to amount of carbohydrates broken down for fuel

21
Q

post rigor muscle

A
  • stiff
  • actin and myosin is tightly connected
  • chill boned muscle
22
Q

pre rigor muscle

A
  • still flexible
  • water bound in expanded spaces between myosin and actin
  • hot boned muscle
23
Q

5 batter preparations

A
  • cold boned/ traditionally minced
  • hot boned/ warm minced with no chill
  • hot boned/ chill minced with CO2
  • hot boned/ chill minced after crust-freeze-air-chill
  • hot boned/ chill minced after 1/4 section/crust-free-air chill
24
Q

caudal

A
  • sarcomere length

- longer sarcomere length = more tender

25
Q

medial

A
  • pH

- r-value

26
Q

cranial

A

gravimetric fragmentation index

27
Q

3 types of protein

A
  • myofibrilliar (contractile element proteins)
  • sarcoplasmic (metabolic proteins)
  • stromal (connective tissue proteins)
28
Q

myofibrilliar proteins

A
  • contractile element proteins
  • 9.5%, 50-55%
  • salt soluble
  • ex. myosin, actin, troponin, titin
29
Q

sarcoplasmic proteins

A
  • metabolic proteins
  • 6%, 30-35%
  • ex. water enzymes, myoglobin
30
Q

stromal proteins

A
  • connective tissue proteins
  • 3%, 15-18%
  • non-soluble
  • ex. collagen, reticulum
31
Q

PSE

A
  • pale, soft, exudative

- glycogen used up during stress and lactic acid builds up

32
Q

what animals are prone to stress

A

swine and turkey

33
Q

PSE meat qualities

A
  • low pH
  • low water holding capacity
  • less valuable
  • reduced consumer acceptability/palatability of fresh meat
34
Q

DFD

A
  • dark, firm, dry
  • from little glycogen remaining for anaerobic metabolism
  • higher pH and water holding capacity
  • caused by long term stress, fatigue, exercise, fasting, excitement, fighting
  • in beef and swine
35
Q

DFD pH after 12-24 hours

A

6.4 (normal is 5.5 after 12-24 hours)

36
Q

PSE pH after 30 min

A

5.5

37
Q

least water holding capacity pH

A

5.5

38
Q

DFD meat qualities

A
  • high moisture/ water holding capacity
  • juicy fresh meat
  • bad for producing dry products
  • metallic taste
  • environment for microbial growth
39
Q

order of rigor mortis graph

A
  • delay (still have ATP)
  • onset
  • completion (almost top)
  • resolution (right before declining)
40
Q

beef and lamb time of rigor onset

A

6-12 hours

41
Q

pork time of rigor onset

A

1/4 - 3 hours

42
Q

turkey time of rigor onset

A

less than 1 hour

43
Q

chicken time of rigor onset

A

less than 30 min

44
Q

cold shortening

A
  • cooling occurs too quickly
  • carcass is too lean
  • rapid release of calcium (gets tougher faster/ increased rigor development)
  • issue of hot-boning carcass
45
Q

thaw rigor

A
  • muscle is frozen (with liquid nitrogen) pre-rigor and thawed
  • calcium floods muscle from sarcoplasmic reticulum
  • results in 66% shortening
  • severe toughening and release of water
  • like sponge- squeezes all not bound water out
46
Q

3 states of water

A
  • bound
  • immobilized
  • free
47
Q

bound water

A
  • 4-5% of total 76%

- not released during processing except ashing

48
Q

immobilized water

A
  • 16-17% of total 76%
  • create multilayers of water looser farther from bound water)
  • some lost during cooking
49
Q

free water

A
  • 79% of total 76%

- lost as purge or drip during cooking

ASCI 211 (11 decks)

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