Ans 2700 exam 1

ISU

Double muscling

It starts when muscle is developing, hyperplasia happens then miostatins, which are proteins that promote muscle fiber formation, play a role. This condition leads to increased muscle growth. Double muscling is a genetic condition in cattle characterized by an increase in muscle mass due to the absence or mutation of the myostatin gene, which inhibits muscle growth. This results in an abnormal proliferation of muscle fibers, leading to a pronounced muscular appearance.

Hyperplasia

is the increase in the number of muscle fibers, leading to greater muscle mass and growth.

Myostatin

A protein that regulates muscle growth by inhibiting muscle cell proliferation and development.

Red (type 1) 

muscle fibers are slow-twitch fibers that are more resistant to fatigue and are used for endurance activities. They have a high concentration of mitochondria, myoglobin, and blood vessels, making them efficient for aerobic metabolism.

White (type 2b)

muscle fibers are fast-twitch, larger fibers associated with strength and power, having lower endurance, anaerobic metabolism, and lower myoglobin and lipid content.

Aerobic

oxidation metabolism

Anaerobic

metabolism that occurs without oxygen, primarily used for short bursts of high-intensity activity.

Muscle contraction needs

energy in the form of ATP and involves the interaction between actin and myosin filaments and a stimulus

Contacted muscle create

Actomyosin

what is required for a muscle to contract

Calcium

what is required for muscle to relax 

removal of calcium ions

glycogen

A storage form of glucose in muscles and liver, which is converted to glucose during energy production.

gycolgis

The process of converting glucose into pyruvate, producing ATP and NADH in the presence of oxygen.

pyruvate

A key intermediate in glycolysis that is formed from glucose and can be further processed for energy production in aerobic or anaerobic conditions.

TBARS

Thiobarbituric acid reactive substances, used as a marker for oxidative stress and lipid peroxidation.

Soxlate

amount of lipid

Iodine

A chemical element often used to measure the degree of unsaturation in fats and oils, particularly in assessing lipid quality.

saponification

A chemical reaction that involves the hydrolysis of fats or oils in the presence of an alkali, resulting in the formation.

collagen 

strumal protein that provides structure and support to connective tissues

Myofibrillar protein (in meat)

that consists of muscle fibers and contributes to muscle contraction and strength. myostatin actin (gel former)

Sarcoplasmic protein (in meat)

Color and tenderness

Stromal protein (in meat)

Conective tissue protein that supports structure

Globular protein (in food)

that plays a key role in enzymatic functions and nutrient transport in various food sources.

Fibrous protein (in food)

collagen that provides structure and strength in meat and other foods, contributing to texture and chewiness.

Congjated Protein (in food)

a type of protein that is chemically linked to non-protein components, enhancing its functional properties in food.

Maillard reaction 

a complex chemical reaction between amino acids and reducing sugars that occurs when foods are cooked, resulting in browning and the development of new flavors. 

Pro of Maillard reaction 

The benefits of the Maillard reaction include enhanced flavor, color, and aroma in cooked foods, contributing to the overall sensory experience.

Cons Maillard reaction 

The drawbacks of the Maillard reaction include the potential formation of undesirable compounds and acrylamide, which can pose health risks, particularly when foods are cooked at high temperatures.