Muscle Foods Quiz 2

1st step of muscle contraction

Conservation of myoneural junction

2nd step of muscle contraction

Calcium release from sarcoplasmic reticulum

3rd step of muscle contraction

Calcium binds to troponin causing conformational change

4th step of muscle contraction

Tropomyosin shifted off myosin binding sites on actin molecule

5th step of muscle contraction

Actin-myosin crossbridge formation

6th step of muscle contraction

ATP hydrolyzed by myosin ATPase

7th step of muscle contraction

Relaxation

Resting potential

Inside: K, -

Outside: Na and Cl, +

Depolarization

Na channel opens, Na+ enters cell, charges switch

Repolarization

K channel opens, K+ leaves cell, charge fixed but ions switch

34 (30 TCA, 4 glycolysis)

Total ATP produced

Sarcomere

Smallest contractile unit

$122 billion (7% increase)

Sales from meat

98%

Percentage of American homes that purchase meat

77% (13% increase from 2020)

Percent of US consumers who view meat and poultry as necessary for a healthy diet

Skeletal

Constitute bulk of carcass weight (35-65%)

Smooth

Primarily as component of blood vessels

Cardiac

Heart specific

Epimysium

Surrounds muscle

Perimysium

Surrounds bundle of muscle fibers

Endomysium

Surrounds muscle cell

Between muscle bundles

Where are vascular system and nerves found in muscles?

75% (65-80% range)

Water contained in muscle by weight

1.5-13%

Lipid content in muscles

Triglycerides and phospholipids, bulk present in adipose tissue depots

16-22%

Protein content in muscles

Principle component of solid matter

0.5-1.3%

Carbohydrate content in muscles

Glycogen most abundant

Sarcoplasmic proteins

Primarily consumed based on solubility

Myofibrillar proteins

Major contractile, regulatory, and cytoskeletal proteins

Stromal proteins

Not soluble

True

T or F: Muscle proteins are hydrophilic

300-360g water per 100g protein

How many grams of water per protein do muscle proteins bind to?

Glycolysis

Method of metabolism that occurs in sarcoplasm often resulting in generation of ATP for muscle contraction to use

Acetylcholine

Chemical released to amplify neuronal signals at muscle fiber after an action potential arrives at motor end plate

False

T or F: Eggs and butter have been reported to contain more estrogen per nanogram than store bought white bread

Warner-Bratzler Shear Force

Used to measure objective tenderness of steaks after cooking

Polygons

Shape of muscle bundles

Endomysium

Can be found within close proximity of the sarcolemma and provides a barrier to the sarcolemma within each muscle fiber

Four

Myofibrillar proteins needed to achieve skeletal muscle contraction

True

T or F: During muscle relaxation, tropomyosin will be used to block the myosin binding site on actin contributing to the passive sliding filament theory