Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
ANSC 351
Exam 1
| Question | Answer |
|---|---|
| Meat is defined as? | as those animal tissue that are suitable for use as food |
| Kinds of meat? | Carcass/fresh meat, variety meats, reclaimed meat, processed meat, cell cultured meat |
| What is Carcass/ Fresh meat | Eviscerated body of domestic mammals (Bone, connective tissue, muscle, fat) |
| What are variety meats | Edible organs and glands (kidney, liver, heart, etc) |
| What is reclaimed meat | Products from bone, fat, or blood |
| Mechanically separated meat from the bone comes from? | pork and chicken |
| Lean finely textured beef is from | fat |
| Plasma protein isolate | blood |
| What is processed meat | Frankfurters and Hams |
| What is cell cultured meat | product that mimics the structure, composition, and nutritional value of regular meat product but is generated from animal stem cells |
| Explain skeletal muscle | voluntary, striated, responsible for body movements, multinucleated, 35-65% of carcass weight |
| Explain cardiac muscle | involuntary, striated, unique to the heart, single nucleated, numerous glycogen granules and mitochondria |
| Explain Smooth muscle | involuntary, unstriated, single nucleated, mainly contained in blood vessels, GI tract, and repro tract |
| How many muscles do mammals have roughly | 600 |
| Name the three layers of connective tissues that skeletal muscle has and what they do | Epimysium, perimysium, endomysium, they enclose it, provide structure and compartmentalize the muscle fibers within the muscle |
| What is the sarcolemma | cell membrane; composed of protein and lipid; relatively elastic; forms transverse tubules |
| What is the sarcoplasmic reticulum | storage site of Ca2+in resting muscle |
| T tubules are | Triad- 2 terminal cisterna and 1 t tubule; contraction signal travels through t tubule |
| NMJ | At sarcolemma; motor nerve endings terminate here |
| sarcoplasm | same as cytoplasm; organelles suspended, 75-80% water; lipids, glycogen granules, ribosomes, etc |
| mitochondria is | powerhouse of the cell, provides cell with a source of chemical energy |
| lysosomes are | contains proteolytic enzymes known as cathepsins |
| myofibrils are | unique to muscle tissue; long rod 1 to 2 um in diameter; bathed by sarcoplasm and extend the entire length of the muscle fiber |
| what are banding areas | myofilaments are contained within the myofibrils and are the contractile component |
| What is the I band | isotropic and singly refractive in polarized light |
| what is the A band | doubly refractive and anisotropic in polarized light |
| z line is | what bisects the I band |
| what is a sarcomere | unit length between two z lines |
| what is h zone | center of A band (myosin only) |
| what is m line | bisects the center of A band |
| Pseudo H zone | narrow region within H zone (myosin tail only) |
| What are the myofibrillar proteins | contractile, regulatory, and structural |
| Contractile | Actin and myosin |
| regulatory | tropomyosin and troponin |
| structural | nebulin and titin |
| meat protein that is 30% | sarcoplasmic proteins |
| meat protein that is 15% | stromal proteins |
| What is myosin | 45% of myofibrillar protein; double headed |
| the two binding sites of myosin | actin binding site, atp binding site |
| What is actin | about 20% of the myofibrillar protein; G actin and F actin |
| Tropomyosin | 5% of myofibrillar protein; covers the active binding site of actin on F actin |
| Troponin | 5% of myofibrillar protein; molecular switch-regulates the calcium dependent activation of muscle contraction |
| TnI | Inhibitor |
| TnC | Calcium |
| TnT | Troponin binding complex |
| Titin | 10% of myofibrillar protein; most abundant structural protein and largest; scarffolds for thick filaments; I band elastic; A band inelastic |
| Nebulin | 4% of myofibrillar protein; aligns thin filaments |
| where does nerve stimulus start | brain (CNS) |
| where does nerve stimulus arrive | transmitted to muscle via nerve fibers (PNS) |
| what is a motor unit | number of muscle fibers innervated by a single motor neuron |
| what is a motor end plate | transfers the electrical impulse from the nerve ending to the muscle fiber membrane |
| what is the nmj | action potential transferred from nerve fiber to muscle fiber at nmj |
| excitation contraction coupling is | process by which a muscular action potential in the muscle fiber causes the myofibrils to contract |
| what is acetylcholinesterase | secreted by the muscle cell into the synaptic cleft breaking down ACh to acetic acid and choline |
| What happens to choline | reabsorbed by the presynaptic terminal and combined with acetic acid to form ACh, which enters the synaptic vesicles |
| what is an action potential | Na+ permeability increases to higher value than K+ ions, high rate of Na+ diffusion into cell-depolarization |
| where does an action potential travel | from nmj and progresses longitudinally in both directions along sarcolemma |
| what do t tubules do with action potentials | transmit stimuli to the interior of the fiber; the traid it is transferred to the SR |
| what does the Sr do with action potential | Ca2+ to be released into the sarcoplasmic fluid |
| step 1 on sliding filament theory | cross bridge formation |
| step 2 on sliding filament theory | power stroke |
| step 3 on sliding filament theory | cross bridge detachment |
| step 4 on sliding filament theory | reactivation of myosin head |
| how to reestablish resting state | high ATP and low Ca2+, repolarization, Ca2+ pump active (requires ATP) |
| what are muscle fiber types determined by | contraction, rate, color, metabolic differences |
| type 1 | red fiber (beta red), slow contraction, oxidative, high lipid, small diameter, myoglobin |
| Type 2A | Red fiber (alpha red), intermediate, fast contraction, anaerobic, aerobic |
| Type 2X | White fiber (beta white), fast contraction |
| Type 2B | White fiber (alpha white), fast contraction, larger fiber, glycolytic, anaerobic, fewer mitochondria, lipid, and myoglobin |
| ATP is the ultimate source of energy for | contractile process, pumping calcium back, maintaining Na/K pump |
| Phosphocreatine | most immediate source of energy, short use only, 1 |
| Aerobic metabolism | most efficient source of atp production, cellular respiration, 37 atp from 1 glycogen molecule |
| anaerobic metabolism | short term supply of energy, 3, lactic acid, lowering pH |
| After slaughter | no more blood circulation, no more oxygen supply, no more circulatory system, anaerobic pathway to maintain homeostasis |
| what is homeostasis | maintenance of a physiologically balanced internal environment in response to changes in external conditions |
| what is immobilization | ensures the animal in unconscious and insensible to pain before bled out at slaughter |
| what is exsanguination | complete circulatory system failures to muscles |
| what happens to oxygen postmortem | depletion, anaerobic, increase in lactic acid, pH decline |
| what does the rate and extent of pH decline depend on | amount of glycogen |
| rigor mortis | muscle stiffness, permanent cross bridge formation, relaxation not available |
| delay phase | time during which the muscle is extensible and elastic, atp still available, creatin phosphate being used up, glycolysis going on, using oxygen |
| onset phase | muscle begins to lose its extensibility, glycogen is decreasing, atp decreasing, lactic acid increasing, pH declining, actin/myosin bridges begin to form |
| completion phase | ATP can no longer be formed, CP gone, glycogen very low, atp very low, pH drop is almost completed, lactic acid very high, muscles become inextensible |
| resolution phase | softening of rigor, protein degredation of z disks, tenderness development initiated |
| pH decline and rigor development muscle to muscle variation | fish, chicken, turkey, pork, lamb, beef |
Created by:
user-2022246
Popular Agriculture sets