Exam 1 Flashcards
(121 cards)
1
Q
14%
A
Percentage of the US workforce agriculture employs
2
Q
Texas, Missouri, Iowa, Oklahoma, Kentucky
A
States that have the most farms
3
Q
California, Iowa, Texas, Illinois
A
States with the highest agriculture sales
4
Q
More than 84%
A
Percentage of farm bill=related spending goes to fund food and nutrition programs like food stamps, not to farmers
5
Q
Top 5 Meat and Poultry Companies
A
Tyson Food Inc. Cargill Meat Solutions ConAgra Foods Inc. Smithfield Foods Inc. JBS Swift
6
Q
Top 5 Beef Companies
A
Tyson Foods Inc. Cargill Meat Solutions JBS Swift National Beef LLC Smithfield Foods Inc.
7
Q
Top 5 Pork Companies
A
Smithfield Foods Inc. Tyson Foods Inc. JBS Swift Sara Lee Corp. Seaboard Foods
8
Q
Top 5 Chicken Companies
A
Tyson Foods Inc. Perdue Inc. Pilgrim's Pride (JBS Swift) Gold Kist Inc. (JBS Swift) OSI Group LLC
9
Q
Top 5 Turkey and Duck Companies
A
Sara Lee Corp. Carolina Turkey's (Butterball) Perdue Inc Foster Poultry Farms Maple Leaf Farms Inc.
10
Q
Tyson Foods Inc.
A
Top company due to having mulltiple processing plants in order to have sales in ALL protein sources. Due to higher cattle prices, consumers will utilize a cheaper protein source
11
Q
Top 5 Lamb and Veal Companies
A
Marcho Farms Catelli Brothers Inc. Provimi Foods Inc. Zartic Inc. Chicago Meat Authority
12
Q
Top Cattle Feedlots
A
Five Rivers Cattle Feeding Cactus Feeders, Inc. Agri-Beef Company Caprock Industries Friona Industries AzTx Cattle Company
13
Q
US Supermarkets in Beef Shares
A
Walmart Kroger Costco Supervalu Safeway
14
Q
Top Restaurants in Beef Shares
A
McDonalds Yum! Brands (KFC, Pizza Hut, Taco Bell...) Burger King Subway Wendy's
15
Q
Types of Muscle
A
Smooth, involuntary
Striated, involuntary
Striated, voluntary
16
Q
Muscle Fibers
A
Long, multinucleated, unbranched, thread-like cells that taper at both ends
17
Q
Sarcolemma
A
membrane surrounding the muscle fiber
18
Q
Sarcolemma
A
- composed of proteins and lipids
- relatively elastic
- periodically along the length and around its entire circumference are invafinations that form a network of tubules called transverse tubules (t-tubules)
- motor nerve fibers terminate at the myoneural junction
19
Q
Sarcoplasm
A
- provides nutrition to the muscle fibers
- cytoplasm of the muscle fiber
- 75-80% water
20
Q
Nuclei
A
- “brains of cell”
- number per fiber is not consistent
- located at the periphery of the fiber and beneath the sarcolemma
21
Q
Myofibrils
A
- miniature fibers
- organelle unique to muscle fiber
- 1 to 2 nanometer in diameter
- parallel to long axis of the fiber
- bathed in sarcoplasm
- extend entire length of fiber
- Comprised of myofilaments
22
Q
Myofilaments
A
- comprised of thick and thin filaments
- thick and thin filaments have an exact alignment within the myofibril and are parallel to each other
- locations where thick and thin filament overlap results in dark bands, which give skeletal muscle its striated appearance
23
Q
Light band
A
I band
24
Q
Dark band
A
A band
25
Z disk (z line)
I band is bisected by this thin dark band
26
Sarcomere
- Unit of the myofibril spanning two adjacent z disk
- incudes an A band and 2, one half I bands
- Length is NOT constant
- its dimensions and width of I band dependent on the state of contraction
27
Features dependent on state of Contraction
H zone
| Pseudo H zone
28
Myofilaments
Thick and thin filaments differ in dimension, chemical composition, properties, and position within the sarcomere
29
Myosin Myofiliments
- Thick myofiliments
- Make up A band
- named after predominate protein
- held in position by other proteins
30
Actin Myomiliments
- Make up I band
| - Thin myofiliments
31
H Zone
ONLY myosin filaments here
32
I band
ONLY actin filaments here
33
Contractile Proteins
- Actin
- Myosin
What moves the muscle
34
Regulatory Proteins
- Troponin
- Tropomyosin
Maintains nerve readiness
35
Cytoskeletal
- Titin
- Nebulin
Overall structure
36
Actin
- 20% of myofibrilar protein
- Globular type
- Fibrous type
37
Myosin
45% of myofibrilar protein
- rod shaped with thickened portion at the end
- head region is double-headed: projects laterally from long axis
- long, thin backbone is called the rod
- neck connects head and rod
38
Titin
- Giant protein that functions as a molecular spring which is responsible for the passive elasticity of muscle
- Connects the Z line to the M line in the sarcomere
39
Nebulin
- Actin binding protein which is localized to the I-band of the sarcomeres in skeletal muscles
- Length is proportional to thin filament length
40
Sarcoplasmic Reticulum (SR)
- Membranous system of tubules and cisternae
- site of calcium storage
- Forms a closely meshed network around each myofibril
- SR and T-tubules work together
41
Longitudinal Tubules
Run parallel to the myofibril
42
Fenestrated Collar
- In the H zone, L-tubules converge to form
| - Usually around the m-lines
43
Terminal cisternae
At the A and I band junction, L-tubules converge and pair with transversely oriented tubular elements
44
Mitochondria
- located in the sarcoplasm
- powerhouse of the cell. captures energy derived from CHO, lipid, and protein metabolism to provide the cell with a source of chemical energy
- Contain enzymes the cell uses for oxidative metabolism
- relatively abundant at the periphery of the fiber near the poles of the nuclei
45
Connective Tissues
Distributed throughout the body
- most abundant protein in the body
- skeleton, organs, blood, lympth vessels, sheaths that surround structures
- provide a barrier against infectious agents
46
Adipose Cells
Specialized connective tissue cells that store fat
47
Connective Tissue Proper
CT surrounding muscles, muscle bundles, and muscle fibers that is fibrous
48
Supportive Connective Tissue
CT that other structures attach to for structural support
49
Collagen
- 20-25% of total body protein
- Influences meat tenderness
- Found in: tendons, ligaments, bones, cartilage, organs, tissues
- distribution in muscles is NOT uniform, but will generally parallel activity
50
Glycine
most abundant amino acid in collagen
| 1/3 of total amino acids
51
Hydroxyproline
consistent and unique to collagen
52
Young animals
Crosslinks are more easily broken and collagen is more soluble in these animals
53
Elastin
- less abundant
- found in arteries, tendons, and organs
- rubbery
- yellow in color, very elastic
- extremely insoluble due to large amounts of non-polar amino acids in it's make up
54
Epimysium
surrounds individual muscles
55
Perimysium
surrounds muscle bundles
- primary
- secondary
56
Endomysium
Surrounds muscle fibers
| - nerve and vascular supply
57
Marbling
Intramuscular fat is deposited in perimysial sheets
58
Seam
Intermuscular fat is deposited in adiposites associated with the epimysium.
- usually seen between muscles
59
Protein Isoforms
Proteins that are closely related in structure and function to other proteins in the same family, but subtle differences in amino acid sequence create differences in functionability
60
4
Number of isoforms adult myosin has in skeletal muscle
61
Red
Type 1 and IIA
62
White
Type IIX and IIB
63
Type 1
Slow twitch
- consistant contractions, can maintain action for longer periods of time
- thoroughbred horses, marathon runners
64
Type II
Fast twitch
- fast contractions, can only maintain the action for a short amount of time
- Quarter horses, sprinters
65
Chemical Composition of Animals
```
Oxygen
Carbon
Hydrogen
Nitrogen
Calcium
Phosphorus
Potassium
Sulfur
Sodium
Chlorine
Magnesium
```
66
Water
Hydrogen and Oxygen
67
Lipids and CHOs
Carbon, hydrogen, oxygen
68
Protein
Carbon, hydrogen, oxygen, nitrogen, sulfur, and potassium
69
Water
- transports nutrients, metabolites, hormones, waste products
- medium for chemical reactions
70
Proteins
- 2nd most abundant to water
| - structure, metabolic reactions
71
Lipids
- Neutral are predominant (FA and glycerol)
- Energy source
- Cell structure and function
- Hormone precursors
- Fat-soluble vitamins (A,D,E,K)
72
Water
65 to 80% chemical composition
73
Protein
16 to 22% chemical composition
- sarcoplasmic
- myofibrillar
- stromeal
74
Lipid
1. 5 to 3% chemical composition
| - neutral and phosolipids
75
CHO's (Carbohydrates)
.5 to 1.3% chemical composition
| - glycogen, clycosaminoglycans
76
Proteins
Organic compounds made of amino acids arranged in a linear chain and joined together by peptide bonds between carboxyl and amino groups of adjacent amino acid residues
77
Saturated
Fats with no double bonds
78
Unsaturated
Fats with one or more double bonds
- mono = one double bond
- poly = multiple double bonds
79
Cis
- Configuration meaning that 2 carbons are on the SAME side of the double bond
- The rigidity of the double bond freezes its conformation and causes the chain to bend and restricts the conformational freedom of the fatty acid
80
Trans
- Configuration means the 2 carbon atoms are bound to OPPOSITE sides of the double bond
- They don't cause the chain to bend much and their shape is similar to straight saturated fatty acids
81
Trivial names
- Contain no clues as to the structures; one must learn the name and associate it with a separately learned structure
- the names typically derive from a common source of the compound or the source from which it was first isolated
- for example, palmitac acid is found in palm oil, oleic acid is a major constituent of olive oil, and stearic (from the greek word meaning solid) acid is solid at room temperature.
82
IUPAC Names
- Follow the nomenclature conventions of International Union of Pure and Applied Chemistry.
- These names describe structures in detail, but tend to be unwieldy.
- In this system, the carboxyl carbon is denoted by the number 1 and positions in the chain are denoted with a reference to it.
- Example: a double bond is said to be at the 9-carbon if it originates at the 9th carbon and extends to the next (tenth) carbon in the chain.
83
Carboxyl System
- indicates the number of carbons, number of double bonds, and the positions of the double bonds.
- counting from the carboxyl carbon (which is numbered 1)
- Differs from IUPAC system in that it uses a number to denote chain length instead of a name derived from Greek
84
Omega system
- Indicates number of carbons, number of double bonds, and position of the double bond CLOSEST to the omega carbon, counting the omega carbon (which is numbered 1 for this purpose)
- Useful in physiological considerations because of the important physiological differences between omega-3 and -6 fatty acids, and the impossibility to interconvert them in the human body
85
Carbohydrate
Glycogen is most common type
- liver contains 2-8%
- skeletal muscle = very little
Meat is NOT a good source
86
Cervical Vertebra
- First 7 vertebra
- most cranial is the atlas
- Second anterior vertebra is commonly called the axis
87
Thoracic Vertebra
Attached to ribs
88
Lumbar Vertebra
- associated to loin
| - Characterized by long transverse, but short dorsal processes
89
Sacral Vertebra
- form the roof of pelvic canal
| - Associated with the rump or round
90
Coccygeal Vertebra
Skeletal units of tail
91
Cattle (ox)
```
Cervical = 7
Thoracic = 13
Lumbar = 6
Sacral = 5
Coccygeal = 18-20
```
92
Sheep
```
Cervical = 7
Thoracic = 13
Lumbar = 6-7
Sacral = 4
Coccygeal = 16-18
```
93
Swine
```
Cervical = 7
Thoracic = 14-16
Lumbar = 6-7
Sacral = 4
Coccygeal = 20-23
```
94
Ribs
- curved bones of the skeleton which form the lateral walls of the thorax
- Each one is associated with a thoracic vertebra of the spinal column
- in mean animals, they serve and landmarks for carcass characteristic measurements and fabrication
95
Blade bone
Scapula
96
Arm Bone
Humerus
| -articulates with the scapula on the dorsal end of the forearm on the ventral end
97
Forearm
- consists of radius and ulna
| - traditionally are fused in farm animals species
98
Manus
- composed of the carpus, metacarpus, and digits
- carpus is usually termed the knee in animals
- Digits are homologous with fingers in humans
99
Pelvic Girdle
- also known as os coxae
| - they joint ventrally at pelvic symphysis or aitch
100
Leg bone
Femur
101
Pes
Homologous to human foot
102
Splanchnic Skeleton
- bones developed in the viscera
| - generally not of concern in meat processing
103
Ossicication
- process of bone aging
| - used during grading of beef and lamb carcasses to determine skeletal maturity
104
Ligament
connects bone to bone
105
Tendon
Connect muscle to bone
| - periosteum is the outer layer on the bone that serves as site of muscle attachment
106
Aponeurosis
Connect muscle to muscle
107
Functional Properties of Fat in Live Animals
- Provide storage for excess nutrients
- provides insulation against weather changes
- protects vital organs
108
Functional Properties of Fat in Carcass and Meat Products
- Component of yield grade and quality grade
- generation of by-products
- enhances flavor and other palatability attributes
- Appearance
109
Perinephric
"Internal Fat"
| Example = kidney, pelvic, heart fat
110
Intermuscular
"seam fat"
| Located between muscles
111
Subcutaneous
"external fat"
| Outermost covering of fat
112
Intramuscular
"marbling"
| Located within the muscle
113
Major Primal's - Beef
Round
Loin
Rib
Chuck
114
Minor Primal's - Beef
```
Flank
Plate
Brisket
Shank
Rump
```
115
Major Primal's - Lamb
Leg
Loin
Rack
Shoulder
116
Minor Primal's - Lamb
Neck
Foreshank
Breast
Flank
117
Major Primal's - Pig
Loin
Boston Butt
Picnic Shoulder
Pork Leg
118
Minor Primal's - Pig
```
Jowl
Front foot
Spareribs
Belly
Hind foot
```
119
Beef, Chuck 7-Bone Steak
```
Triceps brachii
Infraspinatus
Supraspinatus
Subscapularis
Serratus ventralis
Rhomboideus
Complexus
```
120
Beef, Rib Steak
multifidus dorsi
spinalis dorsi
longissimus dorsi
longissimus costarum
121
Beef Loin Top Loin Steak
multifidus dorsi
longissimus dorsi
longissimus costarum
