Term
| muscle fibres rely on what to produce lactic acid? |
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Definition
|
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Term
| What is the pH of P! PSE pork 45-60min after death? |
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Definition
| <6, P1 has a quick drop then levels off |
|
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Term
| What is the pH of PSE P2 pork 45-60min after death? |
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Definition
| >6, gradual drop but lower then normal pork |
|
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Term
| How many hours is a good identifier for DFD pork? |
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Definition
|
|
Term
| How does PSS differ from RN gene? |
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Definition
PSS- pH<6 after an hour, depleted glycogen stores before slaughter
RN- gradual decrease in pH |
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Term
| Which has a greater amount of fluid loss? PSE or DFD |
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Definition
PSE
DFD-lowest drip loss, greatest water holding capacity, lower L-value |
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Term
| How does DFD affect palatability in pork and beef? |
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Definition
superior in tenderness, juiciness and flavour for pork
Beef will be juicier but not more flavour or tenderness |
|
|
Term
| What is the difference between PSS and PSE? |
|
Definition
PSS_ genetics
PSE- quality |
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Term
|
Definition
|
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Term
| What is the relationship between WHC and drip loss? |
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Definition
| WHC is opposite to drip loss |
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|
Term
| PSE has _____ WHC and _____drip loss |
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Definition
|
|
Term
| DFD has _______ WHC and ____ drip loss |
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Definition
|
|
Term
| How does age affect colour of meat? |
|
Definition
younger animals have lower myoglobin, then older animals
older animals will have darker meat |
|
|
Term
| How does species affect colour? |
|
Definition
Pork- lower myoglobin then beef
pectoralis vs dark meat in poultry |
|
|
Term
| How does diet affect colour? |
|
Definition
| milk fed veal is much paler because of lack of Fe in diet |
|
|
Term
| Why doe game animals have more colour then domestic animals? |
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Definition
| lack of physical activity for domestic animals, game animals have more myoglobin |
|
|
Term
| Why would you feed Vit E to enhance colour? |
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Definition
| Vit E slows down oxymyoglobin to metmyoglobin rxn |
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Term
| Higher collagen will impact meat tenderness in a positive of negative way? |
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Definition
|
|
Term
| why are glycine and hydroxproline important? |
|
Definition
| glycine every 3rd AA, hydroxyprole only in significant quantities in connective tissue |
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Term
|
Definition
|
|
Term
|
Definition
|
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Term
| Intramolecular Xlinks are seen where? |
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Definition
|
|
Term
| Intermolecular Xlinks are seen> |
|
Definition
| between adjacent tropocollagen molecules |
|
|
Term
| Increased intra fibrillar Xlinks with increased diameter cause |
|
Definition
|
|
Term
|
Definition
|
|
Term
| What is the difference in old and young animals in regards to collagen? |
|
Definition
Synthesis-higher in young animals
turnover-higher in young animals
X-linking- less stable Xlinks in young animals
Solubility- more soluble in young animals |
|
|
Term
| What is molecule is found in older animals? |
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Definition
|
|
Term
| Beef vs pork, wjich will have greater amounts of collagen |
|
Definition
| beef, generally no tenderness problems with pork due to high collagen |
|
|
Term
|
Definition
|
|
Term
| What is the most important characteristic? |
|
Definition
| elasticity, important in BV and skin |
|
|
Term
| What is elastin composed of? |
|
Definition
| Glycine, hydroxyproline, desmosine, isodesmosine |
|
|
Term
| What is the role of Cu in elastin? |
|
Definition
| produces amino acids, Cu deficiency causes aortic rupture |
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Term
| Where do you find strongest connective tissue? |
|
Definition
| shoulder, hind quarter, muscles involved with locomotion |
|
|
Term
True/Falss:
connective tissue is needed for protecting locomotive muscles? |
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Definition
|
|
Term
| Psoas major vs Longisimus, which has higher CT? |
|
Definition
| Psoas major much higher then longis |
|
|
Term
| How does post mortem aging affect CT? |
|
Definition
hanging/conditioning, more predominant with beef
chilling for 14-35 days myofibular proteins. doesn't break down CT |
|
|
Term
| How does the degree of doneness affect juiciness and tenderness? |
|
Definition
| more well done, dryer, less juicy |
|
|
Term
| where is elastin/collagen produced? |
|
Definition
| by fibroblasts derived from mesenchyal cells from mesoderm |
|
|
Term
| What is the function of Adipose tissue? |
|
Definition
| thermal insulator, shock absorber, improves appearance of finished carcass, improves palatabiltiy |
|
|
Term
| Name the fat depots in the body? |
|
Definition
| intramuscular, SubQ, intermuscular, visceral |
|
|
Term
| Where do lactating dairy cows get nutrients for milk production? |
|
Definition
|
|
Term
|
Definition
| connective tissue sack filled with fat (caul fat) |
|
|
Term
|
Definition
this CT membrane supporting intestines
Also called lace fat |
|
|
Term
| Why are blood vessels involved with AT? |
|
Definition
| store fat and mobilize fat |
|
|
Term
| How does location affect melting point of fat depots? |
|
Definition
deeper fat depots- higher melting point
(SubQ fat higher then kidney fat) |
|
|
Term
| What is the sequence of fat deposition in the body? |
|
Definition
| internal first, sub Q, intermuscular, intramuscular, |
|
|
Term
| early maturing cattle vs. late maturing cattle, which will be fatter? |
|
Definition
|
|
Term
| How does hyperplasia affect hypertrophy? |
|
Definition
hyperplasia= increased # of cells
hypertrophy= increase size of cells |
|
|
Term
| What is the main difference in brown and white fat? |
|
Definition
brown-used for heat
white- used for ATP production |
|
|
Term
| Which has a higher O2 consumption brown fat or white fat? |
|
Definition
|
|
Term
| Which has more of an effect on catecholamines, brow or white fat? |
|
Definition
|
|
Term
| is the triglyceride molecule larger in brown or white fat? |
|
Definition
|
|
Term
| How so SFA and PUFA differ? |
|
Definition
double carbon bon un PUFA
higher melting point in SFA |
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