Stress Susceptible Animals Have: - CORRECT ANSWER- ✔✔High Temperatures, Rapid
Glycolysis, Early Onset of Rigor
*they fly through glycolysis process*
Stress speeds up glycolysis - CORRECT ANSWER- ✔✔- because of the fight of flight
which then speeds up atp use which speeds up rigor - speeds up lactic acid production which
then lowers the PH and denatures the protein
- the whole process speeds up but stress does not produce more glycogen
Stress Resistant Animals are better able to maintain - CORRECT ANSWER- ✔✔homeostasis
*are chilled*
Stress Hormones: - CORRECT ANSWER- ✔✔-Tend to increase blood flow and mobilize
energy for glycolysis
*First major source of glucose for muscles is glycogen*
,Animals that undergo these stressors need sufficient time away from the stressor to return to
normal: - CORRECT ANSWER- ✔✔-Replenish glycogen reserves
-Remove lactic acid from muscle tissue
Immobilization: - CORRECT ANSWER- ✔✔Electrical stunning can raise blood pressure to
the point that small capillaries may hemorrhage
-"blood splash"
Postmortem pH Decline is determined by: - CORRECT ANSWER- ✔✔-Amount of glycogen
-Speed of glycolysis
Postmortem pH Decline affects: - CORRECT ANSWER- ✔✔WHC, Color, Protein
denaturation, Protease activity (tenderness), Lipid oxidation during storage (spoilage), Flavor,
Cure reaction in processed meats
more lactic acid - CORRECT ANSWER- ✔✔lower PH
Closer to the PI - CORRECT ANSWER- ✔✔Nothing to hold water -> water moves to the
surface -> lighter color meat
PSE (Pale, Soft, & Exudative): - CORRECT ANSWER- ✔✔-Pale/light in color
-Soft to the touch
-Poor WHC
-Reduced juiciness
-Lower processing yield (lbs)
-Increased cook loss
-Looks wet, but is dry
DFD (Dark, Firm, & Dry): - CORRECT ANSWER- ✔✔-Darker in color
-Firm/sticky to the touch (water inside so proteins touch and are sticky
-Excellent WHC
, -Will not "bloom" when exposed to oxygen
-Excellent conditions for bacterial growth
-Poor shelf life
-"dark cutters"
Isoelectric Point: - CORRECT ANSWER- ✔✔-The pH at which a protein (or protein system)
has a net charge of 0
PI of meat - CORRECT ANSWER- ✔✔5.2
Net Charge Effect: - CORRECT ANSWER- ✔✔The positively and negatively charged
groups tend to attract each other, and only the "left over" groups are available to bind water
WHC: - CORRECT ANSWER- ✔✔-As the pH approaches the pI, less water binds to the
myofibrils
-The myofibril will shrink in size due to the lack of water and charges push proteins apart
Protein Denaturation: - CORRECT ANSWER- ✔✔Can result from the combination of high
temperature and low pH seen early postmortem
Protease Activity: - CORRECT ANSWER- ✔✔Activity of proteases, like the calpains, are
affected by pH
Flavor: - CORRECT ANSWER- ✔✔-Low pH products have a tangy or sour flavor
-Distinctive flavor in meat products
EX: Summer sausage with encapsulated citric acid
Rendement Napole (RN) gene: - CORRECT ANSWER- ✔✔Increased muscle glycogen
-larger muscles hold more glycogen
- paler color meat with RN gene because of the speed of the glycolysis
-less water holding capacity
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