Slaughter/meat and muscle

Stunning-exsanguinating-skinning-eviserating-splitting-chilling-fabricating

-muscle, fat, bone and connective tissue

glucose, glycogen stores or fat stores

found in heart, striated, mulitple nucleci, connected via intercalactare discs, involuntary, branched

found in organs, non striated, single nucleus, involuntary

found around skeleton, majority of muscles, striated, multiple nuclei

-largest organ system by mass in body -responsible for movement and heat generation -volunatary -often called myofibers

-tendons connect muscle to bone -epimysium covers the muscle -fascicles are bundles of muscle fibers -muscle fibers contain myofibril (stripes in a striated muscle) -organized into bundles -myofibers contain proteins that allow the muscle to contract and relax -can have up to 300 nuclei roughly the diameter of human hair and can be several centimeters long

found in muscle

adenosine triphosphate

respiration occurs in the presence of oxygen-lots of atp

respiration occurs without oxygen- few atp

-aka white fibers -used for short-burst work (sprinters) -can function anaerobically -look white because of fewer blood capillaries -less myoglobin

-aka red fibers -used for endurance/stamina work -greater blood supply -areobic (oxygen- using) energy process -smaller than fast twitch fibers -more myoglobin

75%

18.5%

3%

1.5% (B and A)

1% (only when animal was alive)

1% (Iron, zinc, selenium)

Stressed animals are dark cutters, use glycogen and makes the meat appear darker

-federal meat inspection act and food safety inspection service -the wholesome and safety of most meat is ensured by the federal meat inspection act (covers cattle, sheep, goat, equines and swine) -poultry meat- ensured by poultry products inspection act of the 1950s

Keep it cool (<40), keep it dry, keep it acidic, keep it anaerobic