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meat science exam 1 2019
Terms in this set (32)
converts live animal into food products
segment of the meat industry that adds value to the product
first American meat packer
an essential amino acid
a type of lipid
type of fatty acids that contain double bonds
type of fatty acids that do not contain double bonds
the most abundant molecule in meat
fat found within a muscle
muscle cell membrane
location where a nerve comes into contact with a muscle fiber
membranous system of tubules that stores and release calcium
beginning and ending of a sarcomere
the dark region in the center of a sarcomere
meat can be subdivided into 4 basic categories based on the source the meat is derived from. What are these categories?
there are a number of factors that influence meat consumption. What are 5 factors that influence meat consumption?
availability to resources
alternate foods and nutritional value
meat proteins can be divided into 3 categories based on their solubility in water and salt water. what are these 3 categories?
sarcoplasmic -very soluble
myofibrilles- somewhat soluble
stromal - not soluble
what are the 3 types of muscle?
skeletal, cardiac, smooth
what are the 3 layers on connective tissue and what do each surround?
epimysium - sheet surrounding outer muscle layer
perimysium - surrounding in-between intermuscular
endomysium- inner most layer surronding fibers and filaments
what are the 2 contractile proteins in skeletal muscle?
actin and myosin
what are the 2 regulatory proteins for muscle contraction?
troponin and tropomyosin
meat is considered as those animal tissues that are unsuitable for use as food
meat science is the study of unique characteristics of muscle and other animal tissues that are consumed as meat from conception to consumption
meat is nearly always consumed in quantity when available
per capita lamb consumption has dramatically increased since 1980
meat is an excellent source of high quality protein
the largest meat company in the U.s is Perdue, inc
heavy consumers of meat will exceed the RDA for cholesterol
fresh meat is an excellent source of carbohydrates
meat is a poor source of iron in the diet
actin is a myofibrilles protein and not what theater majors do in the south
the F in F-actin stands for fantastic
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