Quizbowl 2025

List all the classifications of postmortem inspection

U.S. Inspected and Passed, U.S. Passed for Cooking, U.S. Retained, and U.S. Condemed

What is the site where acetylcholine and cholinesterase are released?

Myoneural junction

What divides the sarcomere into two symmetrical halves?

M - line

What sequesters calcium during muscle relaxation?

Calcium pump

Which religious slaughters are exempted from immobilization under the Humane Slaughter Act of 1978?

Kosher and Halal

What fatty acid has 18 carbons and 2 double bonds?

Linoleic acid

What is the name of the electrical current that is generated in the sarcolemma to initiate contraction?

Action potential

What is characterized by a net zero change and the inability to bind water?

Isoelectric point

What maintains the electrical potential of the muscle cell?

Sodium-potassium pump

Which connective tissue layer is associated with the placement of intramuscular fat?

Perimysium

What is the basic contractile unit of a muscle?

Sarcomere

Blood accounts for what percent of body weight?

7%

Which type of water is increased with rigor mortis?

Free

What defect occurs when meat is chilled too quickly pre-rigor?

Cold shortening

What provides the body with a fluid medium, as well as constituting 75% of muscle?

Water

What type of muscle is involuntary, striated and mononucleated?

Cardiac

Which muscle fiber requires oxidative metabolism

Red type 1 and type 2A

Acetylcholine is what kind of chemical transmitter?

Neurotransmitter

What defect occurs when meat is held at high temperatures for extended periods of time pre-rigor

Heat rigor

ATPase breaks down into what

ADP

In what year was teh humane of slaughter act passed?

1958

What is the location where L-tubules converge over the H-zone

Fenestrated collar

What is the most abundant amino acid in the body?

Glycine

The connective tissue proper includes which connective tissue layers?

Epimysium, perimysium, and endomysium

What is the cell membrane that surronds the muscle fiber?

Sarcolemma

In which band is the nebulae location?

I band

How many actin surrond each myosin?

6

What is the rupture of capillaries in the muscle tissue?

Blood splash

What are the stromal proteins

Collagen, elastin, and reticulun

What is the classic action of a young pigeon?

Squab

What are tendonal attachments of muscle that often are expanded sheets?

Aponeuroses

What is a fatty acid containing a phosphate group?

Phospholipid

Rigor mortis is Latin for

Stiffness of death

Weasadning only occurs in what type of animals

Ruminants

Normal ph of meat

5.6

This storage defect is a result of the surface dehydration of food products

Freezer burn

Contractile, cytoskeleton, and regulatory proteins are all _____ soluble?

Salt soluble

Juiciness of meat is associated with what water type?

Immobilized

Marbling is deposited at the same level as connective tissue layer?

Perimysium

How is water holding capacity affected by a lower pH?

Lower WHC

In regard to muscle structure, what does HMM stand for?

Heavy Meromysium

Prompting muscle relaxation, what breaks down acetylcholine?

Acetylcholinesterase

What type of water increases with rigor?

Free

What is the term for before death

Antemortem

Which cytoskeleton proteins are most broken down in postmortem aging?

Desmin and Titin

What is considered the cell of the muscle?

Muscle fiber

Which type of muscle is voluntary?

Skeletal

What are the nine essential amino acids for adults?

Phe, Val, thr, trp, ile, lye, leu, met, ala

The accumulation of what kind of cells forms the myelin sheath?

Schwann cells

Which variety of meat products is composed of beef caudal bones?

Oxtail

Which phase of rigor mortis is characterized by its decreases muscle tension due to proteolytic breakdown of proteins at the z disc?

Completion

Considered “hard” fats, which fats have no double bonds?

Saturated

What is the onset time of rigor mortis for fish?

Less than 1 hour

What is an edible product that can be utilized from the hide?

Collagen

In which phase of rigor mortis is the muscle still extensible?

Delay

Because of the relative pH and temperature of activation, which form of calpains are most active in meat?

Micro

What are the vertebrae of the ribs?

Thorasic

What protein anchors the myofibril to the sarcolemma?

Desmin

Which cytoskeleton protein is the cementing substance in the z filament?

Alpha-actinin

Which product is well known for its intense iron flavor?

Liver

Which protein is predominantly found in the ligamentum nuchae?

Elastin

Oleic acid is classified as what type of fatty acid?

Mono USFA

What is the most abundant fatty acid in the body?

Oleic

What sequesters calcium during muscle relaxation?

Calcium pump

What is the function of the sarcoplasmic reticulum?

Store/release calcium in the muscle

Which connective tissue layer surrounds the muscle bundle

Perimysium

The anterior and posterior halves of sheep carcasses are recognized as what?

Fore saddle and hind saddle

What protein stores oxygen in muscle

Myoglobin

What is the center of the sarcomere

M line

Which vitamin is B3

Niacin

What is the process of rigor at elevated temperatures, likely causing severe shortening and toughening

Heat rigor

What does ATP stand for

Adenosine Triphosphate

The thick filament is mainly composed of what protein?

Myosin

Anaerobic metabolism converts glycogen in muscle to what?

Lactic acid

Biceps Femoris

What is the increase in extracellular tissue?

Accretionary Growth

Genetic condition in sheep that results in increased muscularity

Callipyge

How many thoracic vertebrae are there on a beef carcass?

13

A system composed of two immiscible liquids with one liquid dispersed as droplets within the other

Emulsion

Application of sufficient electricity to an animal to cause cardiac arrest

Deep stunning

Process of removing internal organs from the animal at the time of slaughter

Evisceration

____ is the muscle and connective tissue that separates the abdominal cavity from the thoracic cavity

Diaphragm

Increased growth of an animal fed ad libitum after a period of nutritional stress

Compensatory gain

Toughening of meat produced by the formation of actin-myosin cross bridges during the development of rigor mortis

Actomyosin toughening

____ identifies lamb processed between the first monday in march through the first monday in October

Spring lamb

Meats that have the ability to bind water and emulsify fat when used in sausage manufacture

Binder meats

Situation or intensity of perceived color

Chroma

What artery is used for artery pumping in curing hams

Femoral artery

What does RCALF USA stand for?

Ranchers Cattlemen Action Legal Fund United Stcokgrowers of America

Water in processed meat products that is in excess of FSIS-regulated amounts (for cooked sausages, in excess of 4 times protein)

Added water

What form new nuclei in muscle fibers

Satellite cells

Cooking process in which meat is browned in a small amount off fat, then cooked slowly in a covered pan with a small amount of liquid

Braising

Holding meat at refrigerated temperatures to allow endogenous proteolytic enzymes in muscle to tenderize meat

Aging (conditioning)

The extracellular protein structures and glycoprotein fluid that provide cohesion and structure for most tissues and organs of the body

Connective tissues

What type of cured meat or processed meat is produced in the largest quantity

Frankfurters

Curing a product by application of a curing mixture to the surface

Dry cure

Where do sweetbreads come from

Thymus gland of young beef animals

The production of lactic acid and other compounds by microbial metabolism of sugars and proteins in meat to yield meat products with distinctive aroma, flavor, and texture characteristics

Fermentation

Beef sirloin steak

What cure ingredient prevent growth of C. Botulinum?

Sodium Nitrate/Nitrite