Proteins - after midterm
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which meat is the most important. That has played a significant role?
pork and beef
Is poultry included in the “meat”?
no
why almost all meat is consumed from young animals
because strenghthening of the muscles with time leads to tougher meat
The color of the meat is red to reddish pink why it is that
Myoglobin
red meat is mainly composed of what
skeletal muscle
What are other tissues that are associated with muscle’s physiological function?
bone, connective tissue, adipose tissue, nerves and blood
Meat composition will dependent on what
on the relative proportion of each type of tissue
what are the factots that affect the gross composition of re meat?
species, breed, sex, age, nutrition of the animal and the muscle condition
What are other factors that can be additioned when cuting meat?
anatomical location of the retail cut extent of retail trim methods of processing and cooking
In beef, pork and lamb what are the composition that composes most of their tissue. And in second, third, and 4th place
water protein lipid ash
true or false does meat has a lot of water
true
true or false does meat has a lot of lipid
false
how is water found in the composition of the meat
they are either bound to proteins or free - trapped within muscle cells
how is protein analysed in meat
they are analyzed by the % of nitrogen content in the meat by doing a method called Kjeldahl analysis. The % of nitrogen in the tissue is multiplied by 6.25 a factor that is based on the average of nitrogen amount
what is the method that we can do to calculate the amount of nitrogen in the meat
Kjeldahl analysis
true or false the protein content of red meat is lower than usually reported
true
The values of the lipid that are stored in meat means what
The larger values indicated the prensence of variable amounts of neutral storage lipids
Wht there is a large variability in the % of lipid content
because the variability of lipid content is accounted by the variablity in water content
what is ash and what it does represent
it is the inorganic residue that remains after a muscle sample is incinerated at extremely high temperatures and it represent the mineral component of muscle
what is the main carbohydrate in meat
lactate
why the main carbs of meat is lactate
because it is in the muscle where it occurs the conversion of glycogen to lactate by anaerobic glycolysis
complete the sentence However, the main carbohydrate in meat is … because during conversion of muscle to meat the glycogen is largely converted to lactate by … glycolysis.
lactate anaerobic
Proteins in skeletal msucke can be separated based on their solubility into 3 classes, which are they?
• sarcoplasmic • myofibrillar • stromal
Which one of the classes (sarcoplasmic, myofibrillar, stromal) is • Soluble • insoluble • concentrated in salt solution
• sarcoplasmic is soluble and 30% of total muscle • stromal is insoluble and 10-20% of total muscle protein • myofibrillar is concentrated in salt solution. 50-60% of total muscle proteins