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Exam 2 (lectures 7-11) - Blair ANSC 2053
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Exam 2 (lectures 7-11) - Blair ANSC 2053
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Exam 2 (lectures 7-11) - Blair ANSC 2053____ and ____ decline are closely correlated because both are related to energy
metabolism. - ANS-Rigor; pH
- loss of ATP through hydrolysis
____ are attached directly or indirectly to bones via ligaments, fascia, cartilage, or skin.
- ANS-Muscles
____ metabolism takes over when animal is slaughtered. - ANS-anaerobic
_____ _____ allow electrical impulses to move down the nerve at a much faster rate. -
ANS-Myelinated axons
_____ affects meat tenderness. - ANS-Development
"natural" - ANS-- loosely regulated by the USDA (no formal definition by the FDA)
- not a health and safety claim
- switching to "natural" ingredients does not mean that food is now safer of healthier
- pesticides may still be used
3 primary components of the animal carcass - ANS-muscle, bone, fat
- properties and proportion of each tissue is responsible for quality and leanness of
meat
3 ways to generate or buffer against loss of ATP - ANS-- phosphagen system (quick
stores)
- glycolysis (small amount of ATP produced)
- cellular respiration (large amount of ATP produced)
5 classes of processing methods for sausage: - ANS-- fresh
- cooked, smoked
- cooked, not smoked
- dry, semidry, or fermented
- cooked meat specialties
accelerated processing - ANS-- pre rigor - cutting, bone removal, grinding immediately
after slaughter
- affects meat quality and product performance
,- alterations in tissue pH usually accelerated
Accumulation of H+ and the rapid pH decline early in postmortem period can ____
adversely affect meat quality. - ANS-adversely
Acidity in muscle before natural body heat and heat of continuing metabolism have
been dissipated through carcass chilling, causes ____ or muscle proteins. -
ANS-denaturation
action potentials - ANS-- unique to nerve and muscle fibers
- electrical impulses along membrane surfaces
- reverses electrical charges (called depolarization)
- sudden and dramatic increase in permeability of membrane to Na+
action potentials are quick (info) - ANS-- reversal - Na+ permeability back to low level
- K+ continues to flow outward at normal rate and reestablishes the resting membrane
potential
- the Na-K pump redistributes Na+ to the outside and K+ to the inside
- this takes about .5-1 millisecond
additions of curing ingredients are regulated by the ____ and ____ of USDA -
ANS-FDA; FSIS
adipose tissue - ANS-- accumulation of adipocytes - become predominant cells
- meat mainly has white fat
- brown fat in mammals at birth, converted to white fat with age
- if nutrient intake in adequate, fat accumulates
- between muscles (intermuscular); seam fat
- between muscle bundles (intramuscular); marbling
Adipose tissue is ____. - ANS-dynamic
- lipid constantly being stored and mobilized
- storage of energy that may be drawn on when needed
aerobic metabolism (mitochondrial/cellular respiration) - ANS-- high oxygen availability
- in mitochondria of cells (powerhouses)
- use products of glucose breakdown in living muscle tissue
- in presence of oxygen, glucose is broken down into ATP
age of animal (cont.) - ANS-- rapid phase of growth, meat tenderness increases
, - toughening on beef animals at ~30 mts of age
- physiological age of animal is more important (better predictors of tenderness) than
chronological age
age of animal (info) - ANS-- darkening of muscle color - increasing myoglobin
concentration and other proteins
- good for processed meats
- increase in collagen as animal ages
- strengthening of connective tissue fibers
- more resistant to chewing
allometric growth - ANS-some part of the organism grows at a rate different from the
rest of the organism during development
anaerobic metabolism - ANS-- muscle working in absence of oxygen
- muscles after slaughter utilize energy in absence of oxygen until the muscle is
incapable of functioning any further
antemortem effects - ANS-- stress (preslaughter handling, immobilization method)
- genetics
- age
- muscle location
- sex
- diet
Anxiety, high movement, hormones (adrenaline), muscle contraction causes... - ANS--
increase in body temp prior to harvesting process
- perspiration and respiration to dissipate heat - does not occur
- increased activity of biochemical reactions in muscles - increased metabolism
ATP - ANS-- 3 phosphates attached to ribose sugar and adenine
- phosphate groups attached to ribose by high energy bonds
- when bonds break, energy is liberated to power enzyme reactions that aid cellular
functions
ATP - ultimate source for energy - ANS-needed for contractile process, the pumping of
Ca during relaxation, maintaining the Na+/K+ ion gradients across the sarcolemma
ATP consumed at greater rate than it is produced a state of ____ in ATP production. -
ANS-disequilibrium
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