🧬 COMPOSITION OF MUSCLE AND MEAT

Be familiar with the components of meat, know the trend for which make up the largest and smallest component (think water, protein, fat, ash)
Water is the largest component, then protein, then fat, and ash is the smallest.

Understand what myoglobin does and why it is important.
Myoglobin stores oxygen in muscle and determines meat color. Higher myoglobin means darker red meat.

Know what a sarcomere is and why it is important to a consumer.
Sarcomeres are the basic muscle units. Their length affects tenderness—longer sarcomeres mean more tender meat.

Be able to explain why water is important in meat products.
Water helps with juiciness, improves eating quality, affects weight, and helps maintain texture.

Know the difference between skeletal muscle and organ meats.
Skeletal muscle includes typical cuts like steak, while organ meats (like liver) have different texture and stronger flavors.

Understand how connective tissue influences eating satisfaction.
More connective tissue makes meat tougher and less tender.

List the different kinds of muscle tissues
Skeletal, smooth (organs), and cardiac (heart).

List different locations of fat deposition
External (outside), internal (around organs), and intramuscular (marbling within muscle).

Describe what occurs during rigor mortis
After death, muscles stiffen as energy (ATP) runs out, making them temporarily tough.

Describe the differences in rate of rigor establishment between species
Poultry goes into rigor quickly, while larger animals like cattle take longer.