Exam 1

Question 1

Meat

Answer 1

Animal tissues suitable for food

Question 2

Protein solubilities

Answer 2

Sarcoplasmic (water soluble)
Myofibrillar (salt-soluble)*
Stromal (insoluble)

Question 3

Meat is nutritious because it is a great source of:

Answer 3

Protein
Iron
Essential B vitamins
Vitamin A

Question 4

First meat packers

Answer 4

The New England Farmers; William Pynchon; packed meat in salt

Question 4

The Jungle effect & author

Answer 4

Upton Sinclair; largely responsible for systematic meat inspection due to unsanitary practices described in The Jungle

Question 5

Hog butcher of the world

Answer 5

Chicago

Question 6

Primary carcass components

Answer 6

Muscle, bone, and fat

Question 7

Sarcolemma

Answer 7

Membrane surrounding the muscle fiber; relatively elastic

Question 8

Sarcomere

Answer 8

Considered the functional unit of a myofiber

Question 9

3 types of myofibrillar proteins

Answer 9

Contractile, regulatory, cytoskeletal

Question 10

Contractile proteins

Answer 10

Actin and myosin

Question 11

Regulatory proteins

Answer 11

Tropomyosin and troponin

Question 12

Cytoskeletal protein

Answer 12

Titin

Question 13

Makes ATP for aerobic respiration

Answer 13

Mitochondria

Question 14

Smooth muscle

Answer 14

Primarily located in walls of vessels and in gastrointestinal/reproductive tracts

Question 15

Why are skeletal muscle cells multinucleated?

Answer 15

Because cells fuse together during development

Question 16

Connective tissue

Answer 16

Distributed throughout body, serves as barrier against infective agents

Question 17

CT proper

Answer 17

Connective tissue surrounding muscles, muscle bundles, and muscle fibers

Question 18

Primary proteins of CT proper

Answer 18

Collagen & elastin

Question 19

Most abundant protein in the animal body

Answer 19

Collagen

Question 20

Structural unit of collagen fibril

Answer 20

Tropocollagen

Question 21

Most variable constituent of an animal

Answer 21

Adipose tissue

Question 22

Components of palatability

Answer 22

Flavor, tenderness, juiciness

Question 23

Components of long bones

Answer 23

Diaphysis (shaft) and epiphysis (ends)

Question 24

3 connective tissues found in skeletal muscle

Answer 24

Epimysium (surrounds muscle) Perimysium (surrounds muscle bundle) Endometrium (surrounds muscle cell)

Question 25

In which connective tissue is intramuscular fat deposited?

Answer 25

Perimysium

Question 26

Primary difference between red & white muscle

Answer 26

Red muscle - equipped for aerobic metabolism, more ATP, more myoglobin (red color) White muscle - equipped for anaerobic metabolism

Question 27

Most prevalent kind of lipids in animals

Answer 27

Neutral

Question 28

Where do stimuli arrive for contraction to occur?

Answer 28

The Sarcolemma

Question 29

How is contraction initiated?

Answer 29

Electrical impulse (action potential) reverses electrical charge at muscle cells, changing membrane permeability and causing Na to rush into cell

Question 30

Where is AP transferred from the nerve fiber to the muscle?

Answer 30

Myoneural junction

Question 31

Motor end plate

Answer 31

Small mound on surface of muscle fiber where terminal endings contact muscle through small pockets in the Sarcolemma

Question 32

Chemical transmitter that causes Sarcolemma to become more permeable

Answer 32

Acetylcholine

Question 33

How is AP carried to innermost myofibrils?

Answer 33

Via the T-tubule system

Question 34

How does calcium release affect contraction?

Answer 34

RR detects Ca2+ and DHP releases it into sarcoplasm, initiating contraction

Question 35

Contraction of skeletal muscle is stimulated by

Answer 35

Increased calcium in the sarcoplasm

Question 36

Relaxed state of muscles requires:

Answer 36

Mg2+ (complexed with adenosine triphosphate) to prevent interaction of actin & myosin

Question 37

Myosin ATPase

Answer 37

Enzyme that hydrolyzes ATP to ADP and energy

Question 38

ATP is synthesized from

Answer 38

Phosphocreatine

Question 39

3 things required for muscle contraction

Answer 39

1. Stimulus 2. Calcium 3. Mg2+ - ATP

Question 40

5 quality attributes of muscle

Answer 40

Coloring, marbling, texture, firmness, maturity

Question 41

Homeostasis

Answer 41

Maintenance of an orchestrated, coordinated metabolic state in vivo

Question 42

Central to the conversion of muscle to meat

Answer 42

Loss of homeostatic control

Question 43

Humane Slaughter Act

Answer 43

Requires humane immobilization to minimize distress

Question 44

Exsanguination primarily causes what function to be lost?

Answer 44

Circulatory system's transportation of nutrients to muscle and waste products away

Question 45

Most significant postmortem change in muscle

Answer 45

pH decline due to lactic acid buildup

Question 46

How does low pH affect proteins?

Answer 46

Causes them to not hold water, changes texture of muscle

Question 47

Normal postmortem pH change for beef

Answer 47

7.4 to 5.6-5.7

Question 48

Which fiber type is more inclined to rapid pH decline (red or white)?

Answer 48

White

Question 49

How can too much fat insulation adversely affect meat quality?

Answer 49

higher temperature causes pH to drop too slowly

Question 50

Rigor mortis

Answer 50

Stiffening of muscles after death due to permanent actomyosin cross bridges

Question 51

Dressing percentages of pigs, cattle, and sheep

Answer 51

Pig - 72% Cattle - 62% Sheep - 52%

Question 52

3 main amino acids in collagen

Answer 52

Glycine (most abundant) Proline Hydroxyproline

Question 53

2 ruminants with longest delay time before rigor onset

Answer 53

Beef & lamb