🧬 COMPOSITION OF MUSCLE AND MEAT FLASHCARDS

What is the largest component of meat?

Water.

What is the second largest component of meat?

Protein.

What component is smaller than protein but bigger than ash in meat?

Fat.

What is the smallest component of meat?

Ash (minerals).

What does myoglobin do?

Stores oxygen in muscle and determines meat color.

What does higher myoglobin mean?

Darker red meat.

What is a sarcomere?

The basic unit of muscle.

Why are sarcomeres important for consumers?

Longer sarcomeres = more tender meat.

Why is water important in meat?

Adds juiciness, improves texture, affects weight and quality.

What is the difference between skeletal and organ meats?

Skeletal muscle = typical cuts like steak; organ meats have different texture and stronger flavor.

How does connective tissue affect eating quality?

More connective tissue makes meat tougher.

Name the three types of muscle tissue.

Skeletal, smooth, and cardiac.

List the three fat deposition locations.

External, internal, and intramuscular (marbling).

What happens during rigor mortis?

Muscles stiffen as ATP runs out — meat becomes temporarily tough.

Which goes into rigor faster: poultry or cattle?

Poultry (faster), cattle (slower).