Final Exam Flashcards by Mikayla Wilson

Connective tissue that connects bone to bone

ligament

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connective tissue that surrounds the muscle cell

endomysium

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Connective tissue that surrounds the muscle

epimysium

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connective tissue that connects muscle to bone

tendon

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connective tissue that surrounds muscle bundles

perimysium

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Considered the contractile unit of striated muscle

sarcomere

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muscle cell

myofiber

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muscle cell membrane

sarcolemma

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organelle unique to muscle tissue

myofibril

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composed of thick and thin filaments

myofilament

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in terms of contractile proteins, the H zone contains

only myosin

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in terms of contractile proteins, the A band contains

myosin and actin

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in terms of contractile proteins, the I band contains

only actin

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two muscle contractile proteins

myosin

actin

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two muscle regulatory proteins

tropomyosin

troponin

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three muscle cytoskeleton proteins

titin
nebulin
c-protein

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4 major nutrients found in muscle, that meat is considered a good source

protein
fat
vitamins
minerals

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Explain how striated muscle cells become multinucleate

fusion of myotubes. each myotube has a nucleus

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what is the cervical ligament composed of that makes it so elastic

elastin fibers

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repeating amino acid sequence in collagen

x-glycine-proline-hydroxyproline-glycine-x

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the sarcolemma is a bi-layer phospholipid membrane

true

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myogenic cells are differentiated in the embryonic phase of skeletal muscle development

true

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collagen is the most abundant protein in the animal body

true

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myotubes are immature muscle fibers

true

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sarcomere length is constant

False

synapses are formed when an axon ending of one neuron interdigitates with the dendrite of another neuron

true

intermolecular collagen cross linkages decreases an an animal ages

false

the sarcolemma is composed of lipid material and protein

true

muscles can only contract

true

myoblasts have the ability to fuse with one another

true

proline is the most abundant amino acid in collagen

false

increased intermolecular collagen cross linkages correlate with increased toughness

true

BSE

Bovine spongiform encephalopathy

HRI

hotels, restaurants, institutions

ATP

Adenosine triphosphate

CNS

central nervous system

holds actin filaments in 3 dimensional array

z disk

double headed contractile protein

myosin

contains glycolytic enzymes

sarcoplasm

extends from A band to Z disk extending the entire length of the thin filament

nebulin

extends the length of F actin occluding the myosin binding site

tropomyosin

anchors myosin to z disk

titin

encircles the thick filament

c-protein

flattened reservoirs that store Ca++

sarcoplasmic reticulum

enzymes found in lysosomes

cathepsins

ensheaths peripheral nerve fibers

schwan cells

long cylindrical nervous tissue structure

axon

axon ending one neuron interdigitating with dendrites of another

synapse

myomesium, M-protein and skelemin

M line

protein responsible for meat color

myoglobin

nervous system consisting of brain and spinal cord

CNS

monomeric form of actin

G-Actin

small cytoplasmic vesicles containing proteases

lysosomes

fibrous form of actin

F- Actin

sarcolemma is

cell membrane surrounding muscle fiber, | composed of protein and lipid material

sarcoplasm

contains organelles and inclusions | is the cytoplasm of muscle cells

botulsim is caused by

blocking acetylcholine

hyaluronic acid

serves as lubricant in joints | is a glycosminoglycan

ATPase is an enzyme that hydrolyzes

ATP

cholinesterase in an enzyme that hydrolyzes

acetylcholine

collagen intermolecular cross-linkages

lead to insolubility of collagen fibers increase with age affect meat tenderness

water, protein, carbohydrate, and lipid make up approximately what percent of live mammalian skeletal muscle

75, 18.5, 1, 3

a defect in which of the following proteins causes the disease as muscular dystrophy

dystrophin

lymph

circulates continuously passes through all tissues, organs, and lymph nodes helps transport absorbed fatty acids

double muscling genotype

results in twice as many muscle fibers

callipyge genotype

results in hypertrophy of the hindleg means beautiful buttocks results in tougher meat product is developed in sheep

what is the viscous substance that serves to lubricate juxtaposed joint surfaces

hyaluronic acid

synthetic somatotropin is used to

increase leanness

two calcium channel protein involved in regulating calcium during depolarization of the T-tubules and sarcoplasmic reticulum

dihydropyridne receptor and ryanodine receptor

connective tissue that connects bone to bone

ligament

connective tissue that surrounds the muscle cell

endomysium

connective tissue that surrounds the muscle

epimysium

connective tissue that connects muscle to bone

tendon

connective tissue that surrounds muscle bundles

perimysium

considered the contractile unit of striated muscle

sarcomere

muscle cell

myofiber

organelle unique to muscle tissue

myofibril

composed of thick and thin filaments

myofilament

in terms of contractile proteins, the h zone contains

only myosin

in terms of contractile proteins the A band contains

myosin and actin

in terms of contractile proteins, the I band contains

only actin

the sarcolemma is a bi-layer phospholipid membrane

true

myogenic cells are differentiated in the embryonic phase of skeletal muscle development

true

collagen is the most abundant protein the animal body

true

myotubes are immature muscle fibers

true

sarcomere length is constant

false

synapses are formed when an axon ending of one neuron interdigitates with the dendrite of another neuron

true

intermolecular collagen cross linkages decrease as an animal ages

false

the sarcolemma is composed of lipid material and protein

true

muscles can only contract

true

myoblasts have the ability to fuse with one another

true

proline is the most abundant amino acid in collagen

false

increased intermolecular collagen cross linkages correlates with increased toughness

true

meat contains neurons

true

muscle function is based on structure

true

muscle fiber is a term for muscle cells

true

epimysium, perimysium, and endomysium are connective tissue proper

true

collagen is the most abundant protein in the animal body

true

mesenchymal cells are the precursors of fibroblasts and adipoblasts

true

collagen and elastin fibers are constructed intercellular

false

elongation of the bone occurs at the epiphyseal plate

true

inter muscular fat is known as marbeling and is deposited between muscles

false

red muscle fibers are known as the slow twitch muscle fibers

true

carcass traits are lowly heritable

false

supplement of beta-andrenergic agonists increases meat tenderness

false

Na+/K+ pumps actively transport sodium and potassium using ATP for energy

true

muscles can only contract

true

meat consists of muscle and associated tissues

true

thin contractile protein associated with I band of sarcomere

Actin

double headed contractile protein

myosin

protein that extends the length of F-Actin, blocking myosin binding site

tropomyosin

has 3 subunits that regulate myosin-actin binding

troponin complex

the largest molecular weight cytoskeletal protein

titin

encircles the thick filament

c protein

regulatory myofibrillar proteins

tropomyosin | troponin

contractile myofibrillar proteins

myosin | actin

cytoskeletal myofibrillar protein

nebulin | titin

low myoglobin content

slow contractile speed

high capillary density

both glycolytic and oxidative metabolism

low glycogen content

high mitochondrial numbers

high lipid content

large fiber diameter

longer time to fatigue

fat cells

adipocytes

beautiful buttocks

callipyge

ADP

Adenosine Phosphate

skeletal muscle

voluntary organized connected to skeleton

smooth muscle

involuntary slightly disorganized in vessels and arteries

5 steps myogenesis

1. early differentiation leads to myoblasts 2. myoblasts fuse and donate nuclei to single muscle fiber 3. primary myotubes form 4. secondary myotubes form around 1 degree myotube 5. both 1 & 2 develop mature muscle fiber

why does the eye of round or semitendinosus remain tough even if cooked appropriately

elastin fibers

describe how membrane potential transfers from neuron to muscle fibers

membrane potential transfers from neuron to the muscle fibers due to nerve impulses stimulating aceytalcholine to be released and an increase of Na+ permeability

explain how the t-tubles are involved in transferring the stimulus from the neuron to the muscle fibers

neuron depolarizes acetyl-choline | really close to the other parts which depolarize

endochondrial ossification

cartilage is needed for growth | ex. growth of limbs

intramembranous ossification

cartilage isn't needed for bone growth | ex. skull

platelets

control blood clotting

red blood cells

move oxygen

white blood cells

protect against bacteria

hyperplasia

happens during 1st 2/3 of parental maturation increase #

hypertrophy

what happens during 2/3 parental maturation increase size

4 major nutrients found in muscle, that is considered a good source

protein iron zinc B12

what is the cervical ligament composed of that makes it so elastic

elastin

what is the red juice often seen in the bottom of the package of beef

sarcoplasm

rigor mortis is due to

lack of ATP in post-mortem muscle | formation of actin-myosin cross-bridges

protein denaturation

occurs when pH declines rapidly while muscle is still warm | causes a change in protein conformation and/ or function

resolution of rigor occurs due to

proteolytic dissolution of the Z disks

disruption of the myostatin gene

causes extreme or double muscled cattle

the callipyge gene

causes higher muscle calpastatin levels

rendement napole

leads to altered AMPK

Halothane gene

encodes for mutated SR calcium channel protein

the calpain enzyme system is

- most active at neutral pH - primarily responsible for improvements in tenderness during aging - requires calcium for activity

feed withdrawal prior to slaughter is important

- reduce transport weight - reduce excreta during transport - reduce risk astral intestinal track laceration - decrease cost of handling digesta

which of the following affect stress when moving animals

- loading ramp design - moving objects - shadow/lighting - alley- way flooring design

point of balance is roughly perpendicular to the animals

shoulder

neck sticking, during exsanguination, is more frequently used in

lambs

which of the following downer livestock species is prohibited from entering the food chain, regardless of the reason for immobility

beef

maintenance of a relatively narrow range of physiology conditions

homeostasis

calpain inhibitor

calpastatin

normal post-rigor pH of beef muscle

5.4

ATP yield from 1 molecule of glucose-1-P from glycogen during aerobic conditions

non-ambulatory animals

downers

ambient temperature where the animal does not need to alter its basal metabolic rate

thermal neutral zone

ATP yield from 1 molecule of glucose diffusing into myofiber during aerobic conditions

resting animals before slaughter

lairage

hemorrhaging and bruising in meat

blood splashing

rigor mortis

stiffness of death

weight loss during transport of live animals

shrink

glycogen breakdown

glycogenolysis

organs of thoracic cavity

pluck

glycogen assimilation

glycogenesis

glucose storage form in muscle (muscle starch)

glycogen

cellular pathway for glucose lysis

glycolysis

propels retractive bolt into the skull

captive bolt stunner

distance at which an animal will move away from the handler

flight zone

esophagus

weasand

ATP yield from 1 molecule of glucose-1-phospahate glycogen during anaerobic conditions

physiological pH of living muscle

7.4

gas used for stunning, primarily hogs

CO2

Krebs cycle

TCA cycle

rigor mortis is stiffening of death

true

myoglobin is the pigment responsible to 80-90% of the color of meat

true

during stunning, a captive bolt does not penetrate the skull

false

rigor mortis onset is typically faster in pork than in lamb or beef muscle

true

shorter sarcomeres are correlated with tougher meat

true

the enzyme m-calpain requires millimolar calcium for activity

true

animal stress/ anxiety prior to slaughter does not affect meat quality

false

muscle tissue ceases to function immediately after stunning

false

pyruvate contains 4 C atoms

false

3 USDA approved methods of stunning include: physical (captive bolt), CO2, and electrical

true

according to the text, Halal and Kosher ritual slaughters do not allow stunning prior to exsanguination

true

the 2 largest contributors to postmortem changes are deviation in tissue temperature and pH

true

lactic acid is frequently used as carcass antimicrobial

true

chickens are often lariaged in cages on trucks at the processing plant

true

WHC

water holding capacity

DFD

dark, firm, dry

PSE

Pale, soft, exudative

-log10[H+]

WBC

water binding capacity

AMP

adenosine monophosphate

PSS

porcine stress syndrome

AMPK

adenosine monophospate kinase

USDA

united states department Agriculture

TCA

tricarboxylic acid

organs in thoracic cavity

heart lungs trachea

organs in abdominal cavity

``` spleen kidneys stomach small intestine large intestine ```

under aerobic conditions 30 ATP can be generated from a single glucose molecule. Under anaerobic conditions, however, only 2 ATP are generated. Why

in anaerobic conditions oxygen isn't being utilized so it cannot go through the Krebs cycle to produce more ATP. Instead H+ is building up so that it can undergo glycolysis

why is glycogen branched instead of linear molecule

it is more compact so less water is needed to hydrate and it is easier and faster to utilize

5 physical signs effective stunning

``` limp head no arched back no response to pinching nose/ears no voluntary blinking no rhythmic breathing ```

why is glucose stored as glycogen and not free glucose

glucose is stored as glycogen because multiple glucose can be in one glycogen so more is readily available. It makes it to where it has to stay in the cell. it is more compact

explain the conditions and muscle physiology which result in cold shortening

cold shortening is when the muscle is cooled rapidly 1-16 degrees prior to the onset of rigor. this allows calcium to leak from the SR, and ATP is utilized anaerobically until there is no more

explain conditions and muscle physiology which results in thaw rigor

muscle is frozen with a lot of ATP still in the muscle. Once the muscle is thawed it will contract and the actin-myosin cross bridges will shrink. Causing causes the membrane disruption allowing Ca++ to enter sarcoplasm

explain why pH of normal beef muscle decreases from about 7.4 in the living muscle tissue to 5.4 in the post rigor muscle/meat

the pH in normal beef decreases because lactic acid is being produced from pyruvate and NADH+ ions. ATP is being hydrolyzed anaerobically by the muscle

explain why, physiologically, rigor mortis occurs post-mortem

- all ATP is used - muscle will shrink - myosin-actin bridge cannot detach from each other

explain the following phrase: Muscle tissue does not cease functioning at death

muscle tissue doesn't stop functioning until all the ATP is used in the muscle. The muscle can continue to contract until all the ATP is gone

why does lactate accumulate in post-mortem muscle instead of pyruvate

- pyruvate is used to produce NAD and H+ ions - NAD regeneration - continue to go through hydrolysis

slaughter steps

1. stunning 2. exsanguination 3. skinning/ scalding 4. removal legs/ feet 5. head removal 6. evisceration 7. splitting 8. animicrobial wash 9. inspection 10. chilling

boar meat has a low economic value due to its off odor/ flavor

boar taint | androsteneane

3 forms microbial intervention used in carcass

1. antimicrobial wash 2. steam pasteurization 3. steam vacuum

hams are smoke meats which are usually

cured heat processed smoked

enhanced pork loins/chops and chicken breasts are products marinated/ pumped with

water, salt, phosphate

sausage products are processed meats which are

comminuted seasoned salted

meat curing, as used in class, is the application of

salt and nitrite

which of the following are methods used for brine curing of meat

immersion curing | artery pumping

15% of all retail fresh beef is discounted due to variation

color

bloom is

development of bright, cherry red color in fresh meat

functions of meat packaging include

protect the product consumer education allow visibility of product

fresh beef packaged via tray overwrap has a refrigerated shelf life of

3 weeks or more

according to the text gases commonly used in modified atmosphere packaging of fresh meat include

nitrogen, carbon dioxide, carbon monoxide

how many pairs of ribs do beef have

13 sometimes 14

how many pairs of ribs do pigs have

14 or 15

unique muscle segments of fish that are separated by connective tissue are termed

myotomes

sirloin cuts are derived from which primal in beef

loin

sirloin cuts are derived from which primal in pork

loin

sirloin cuts are derived from which primal in lamb

leg

rib chops/steaks are derived from which primal in beef

rib

rib chops/ steaks are derived from which primal in pork

loin

rib chops/ steaks are derived from which primal in lamb

rib

reduced iron

Fe++

potassium nitrate

saltpeter

ingoing limit of sodium nitrite in bacon

120 ppm

nitrite

NO2

normal range for salt content in processed meat products

1.5-3%

ingoing sodium erythrobate level for cured meat products

550 ppm

ingoing limit of sodium nitrite in brine cured

200 ppm

normal range for seasonings in processed meat

0.1-0.5%

nitrate

NO3

ingoing limit of sodium nitrite in ground sausage

156 ppm

moisture loss during carcass storage

cooler shrink

moisture loss pf packaged meat

drip loss

nitric oxide

oxidized iron

Fe+++

ability of meat to retain moisture

water holding capacity

chicken drumstick and thigh

leg quarter

major wholesale cuts

primals

where beef rib is separated from loin

12-13 rib

where lamb shoulder is separated from rib

4-5 rib

removal of epimysium

denuded

removal of most surface/ seam fat

peeled

bound water is held within the myofilaments via capillary action

Hemoglobin is the pigment responsible to 80-90% of meat color

cattle muscle contains more myoglobin than pig muscle

the enzyme m-calpain requires millimolar calcium for activity

Lactic acid bacteria are facultative anaerobic bacteria that grow in refrigerated vacuum packaged meats

WHC increases when muscle pH is near the isoelectric point of myofibril proteins

When meat is vacuum packaged it does't tenderize during aging

Preserving meat by salting/ smoking is documented as early as 850 B.C. to 63 A.D.

pl or lp

isoelectric point

RTE

ready to eat

MAP

modified atmosphere packaging

URMIS

uniform retail meat identity standards

UPC

universal product code

IMPS

institutional meat purchase specifications

differences between bound, immobilized, and free water

bound- bound inside cell cannot be released because of charge on proteins immobilized- entrapped through layers of bonds free water- flow freely due to capillary force

middle meats

center of carcass

primals subprimals retail cuts

primals main cuts- loin subprimals- come from primal cuts- top loin retail cuts- producers cell- T bone

8 primals beef

``` loin rib chuck shank flank round brisket plate ```

4 primal of pork

shoulder loin belly ham

6 primals lamb

``` loin rib leg shoulder flank shank ```

Dark purple

deoxymyoglobin Fe +2 H2O

Bright cherry red

oxymyoglobin Fe +2 O2

Brown

metmyoglobin Fe +3 none

Pink

Nirtosyl-hemochromogen Fe +2 NO

beef vs. lamb

lamb 4-5 rib beef 5-6 rib sirloin lamb leg sirloin beef loin

beef vs pork

pork 2-3 rib beef 5-6 rib pork only from loin beef from rib and loin

5 classifications of sausage

1. fresh- fresh pork sausage 2. cooked- not smoked- bologna 3. cooked, smoked- beer salami 4. dried, semidried, fermented- summer sausage 5. specialty- lunch meat

Salt

flavor antimicrobial solubilize protein

nitrite

flavor color antimicrobial antioxidant

sodium erythrobate

reduce NO2 to No | reduce Fe +3 to Fe +2

Phosphates

increasing pH | increasing ionic strength

list 3 ways that nitrosamine formation has been decreased in meat products

1. use erythrobate 2. use less nitrate/ nitrite 3. use only nitrate

recipe for fresh sausage

20% fat pork 0. 125% rubbed sage 1. 5% salt 0. 3% ground black pepper

how does connective tissue affect meat tenderness

the location of connective tissue | degree of connective tissue x-linkages

how do myofibril proteins affect meat tenderness

sarcomere length | z disk integrity

Which bones for T in beef loin T-bone steak

finger bone | lumbar vertebra

Favorite meat

beef loin, top loin, boneless aged 40 days

Saturated Fatty Acids

- string of fatty acids - no double bonds - cant have odd # C

Glycerol is a

tricarbon (3 C, 3 OH)

Desirable Microorganisms (good)

- microorganisms in food fermentation | - wine, beer, cheese

fermentable substrate- milk, bread

Lactose yeast culture heterofermentation, homofermentation

glycogen fermentable substrate (not in rigor)

have to add glucose

Spoilage microorganisms (ugly)

spoilage bacteria | distinct groups that spoil anaerobic and aerobic packaged meat)

aerobic packaged meat

tray over wraps styrofoam tray 3-5 days

shelf life of vacuum packaging

3+ weeks | anaerobic conditions

longer aging causes

more caplain

temp in aging room

35-40 degrees F

dry aging

hanging carcass 2-4 weeks | can loose 20% product

Wet aging

aging cut in vacuum bag | no mold growth, LAB growth

LAB

Lactic Acid Bacteria

Foodborne Pathogens (bad)

pathogenic bacteria- on surface | -sick or kill ya

what part of the muscle is healthy living animal

center

how to cook ground beef | steak

- must be cooed throughly | - safe to eat at 150 degrees

why is beef unsafe to eat not cooked

bacteria are homofermentation | -all over food

Name 5 pathogens

1. Salmonella spp. 2. Yersinia enterocolitica 3. Campylobacter jejuni 4. Escherichia coli O157:H7 5. STEC

HUS

hemolytic uremic syndrome (kidney dead)

relative humidity

microorganisms grow ___ in warm temp

faster

meat freezes at what temp

28 degree F

intrinsic factors

inherent part of animal or plant tissue

Microbial factors

- intrinsic factors - pH - moisture - O/R - Nutrients - antimicrobials - biological structures

Extrinsic Factors

temperature | gas environment

microorganisms and time

lower temp= longer time | higher temp= shorter time

residual tenderness

connective tissue | collagen cross linkage

initial toughness

muscle fibers- myofibrillar= shorter sarcomere

adipose tissue or marbling

breaks up protein

very rare

130

rare

140

medium rare

150

medium

160

well done

170

very well done

180

Rules using a thermometer

1. calibrate thermometer 2. must insert in geometric center 3. must insert to proper depth 4. use it

Dry cooking

crockpot, soups, braising, roaster pan | -collagen converted to gelatin w/ long time moist cookery

what is braising

cooking in a wet environment

smoking meat

can't be wet or dry (little dry not much)

Moisture Aw meat Cured water jerky

.99 .97 1 .8

reducing the environment quickly (vacuum packaging) less microbial growth; can't grow without oxidation

O/R

if the meat is good you don't change this

nutrients

fresh meat doesn't have

antimicrobials

shell of egg

biological structure

consumption of pathogen which colonizes gastrinal intestinal track

Food Borne Infection

consumption of toxin produced by pathogen growing in food

food borne intoxication

don't know that they have infection

carriers

trichinella is in which specie

pork

medium amount of collagen

longissimus

marveling increases so will

palatability

have to prepare the surface of meat to

smoke

smoke ring should be

1/4-3/8th inch

shelf life 3-5 days tray over wrap styrofoam tray polyvital chloride (oxymyoglobin)

aerobically packaged

vacum packaging

anaerobic packaging

ribs primal long tail rib inhibits microbial growth aged 200 days cut between ribs and cooked and sold

Tomahawk steak