Meat Science Exam 1

based off of last years exam 1

which component makes up the largest amount of skeletal tissue

Water

which is the most consumed meat in the US

Chicken

muscle fiber types are classified based on metabolism. Which type is oxidative and tonic (slow twitch)

red

at the University of Missouri, which stunning method is used when harvesting?

electrical stunning

how many ATPs are produced in one full cycle of the aerobic metabolism pathway

35

which was not a reason that packing plants began moving away from larger cities?

labor

which is the correct order for collagen synthesis

procollagen → tropocollagen → collagen

which subunit of troponin acts as the calcium sensor for contraction

C

what four myofibrillar proteins are involved in contraction?

actin, myosin, tropomyosin, troponin

what are two of the four factors that can impact carcass composition that we discussed in class?

hormones, genetics

what are the four maion categories of meat

red meat, game meat, seafood, poultry

what are the four adipose depots in order of deposition in a feed animal

1. internal

2. external

3. seam

4. marbling

what are the three energy pathways that can contribute to ATP production for muscle contraction

phosphocreatine, anaerobic, aerobic

two important elements involved in relaxation are cholinesterase and Mg2+. what are their functions

• cholinesterase neutralizes acetylcholine

  • mg2+ binds to ATP for transport

what is not a major function of calcium: 1. activates troponin; 2. binds to the myosin head to initiate the “power stroke” movement; 3. activates myosin ATPase; 4. stimulates the ATPase of the calcium pump to pump calcium back into SR

binds to myosin head to initiate the power stroke movement

____ and ____ are two attributes of meat that make it unique and hard to imitate with alternative proteins

taste; texture

what is the most energy demanding process

muscle contraction

list the main organization levels of muscle structure from macroscopic to microscopic

whole muscle, muscle bundles, muscle fibers, myofibrils, myofilaments

what are two pieces of equipment that the MU has ni the processing room

meat grinder, cooler

electrical impulses transmitted by nerve ad muscle fibers

stimulimos

t abundant protein in the body

collagen

connective tissue that covers muscle fibers, composed of the collagen fiber

endomysium

repeating structural unit of the myofibril

sarcomere

complex of three subunits that act as a regulatory protein in contraction

troponind

describes the molecular, biochemical, and morphological events that occur during the formation of muscle fibers

myogenesis

constitutes approximately 10% of the myofibrillar proteins

titin

type of connective tissue that the ligamenta nuchae is made of

elastin

immediate source of energy for ATP synthesis

phosphocreatine

what are the 7 primals in a beef carcass

chuck, rib, plate, flank, full loin, round, brisket

what are two retail cuts from the chuck primal

flatiron steak, skirt steak

what are two retain cuts from rib primal

bone-in ribs, short ribs

what are two retail cuts from the plate primal

ribeye, skirt steak

what is a retail cut from the flank primal

tri tip

what are the two subcategories of the full loin primal

sirloin and short loinwh

what are two retail cuts from the sirloin subprimal

sirloin steak, top sirloin

what are two retail cuts from the short loin subprimal

tenderloin, t-bone

what are the 4 subprimals from round

tip, top, bottom, eye

what are two retail cuts from the brisket and foreshank primal

roast, beef shank