Muscle Composition. Instructor
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- Samson Reynolds
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1 Muscle Composition Instructor Thu Dinh, Ph.D. Assistant Professor Department of Animal and Dairy Sciences Wise 4022 Office: (662)
2 Primary Tissues Epithelial tissue Nervous tissue Connective tissue Muscle tissue
3 Let s talk muscle and connective tissues What is the most abundant component of muscle composition
4 Muscle Composition
5 Muscle Composition
6 Moisture Water: most important functional component Carrier of intra- and inter-cellular constituents Inversely related to Fat» Increase fat decrease water Affects initial juiciness What affect sustained juiciness?
7 Protein Average 18.5% Least variable component
8 Protein World wide shortage Most critical nutrient in diet
9 Protein Composed of Amino Acids Amino (NH 2 ) Carboxyl (COOH)
10 Protein
11 Protein Types Myofibrillar - 9.5% Principal ones are Actin and Myosin Sarcoplasmic - 6.0% Enzymes and pigments. The two principal pigments are Myoglobin and Hemoglobin. Hemoglobin in red blood cells Carries O 2 from the lungs to cells. Myoglobin Stores O 2 in the cells.
12 Protein Types
13 Protein Types - Stromal Stromal - 3.0% connective tissues: 10-15% muscle proteins collagen, elastin, reticulin the skeleton of a muscle Collagen predominates (the most abundant protein in mammals) and can affect tenderness greatly as an animal ages, collagen forms a network & becomes less tender. Collagen degrades to gelatin at 65 o C with moist heat cookery.
14 Protein Types - Collagen most abundant protein in animal body (20-25% of total body protein) - skin, sinews, tendons, etc
15 Protein Types - Elastin Ligamentum nuchae Does not degrade with moist heat Gives elasticity to arterial walls Ligamentum nuchae (backstrap) coursing along the spinous processes of the cervical vertebrae
16 Protein Types - Elastin
17 Protein Types - Elastin
18 Connective Tissues
19 Muscle Composition - Lipids Influence flavor, juiciness and caloric content of meat Have a small effect on tenderness Average 3% in muscle Muscle with a Devoid marbling score will still have about 1.5% fat content
20 Muscle Composition - Lipids NEUTRAL LIPIDS PHOSPHOLIPIDS CHOLESTEROL
21 Muscle Composition Neutral Lipids
22 Muscle Composition Neutral Lipids What determines triglyceride makeup?
23 Fatty Acids Building block of triglycerides and fat Come from what we eat
24 Muscle Composition Neutral Lipids
25 Muscle Composition - Lipids Same FA: simple triglycerides
26 Muscle Composition Neutral Lipids Different FA: mixed triglycerides
27 Saturated Fatty Acids No double bond Stearic acid: 3 rd most common in meat animals, 2 nd predominant SFA
28 Monounsaturated Fatty Acids MUFA One double bond (mono) Oleic acid: most common in meat animals, most predominant MUFA
29 Polyunsaturated Fatty Acids PUFA Two or more double bond (poly) Linoleic acid: most common PUFA in meat animals
30 Muscle Composition - Lipids
31 Muscle Composition - Lipids Recognize Fat Depots
32 Muscle Composition - Lipids Realize any differences? Why?
33 Muscle Composition - Lipids Phospholipids - compounds containing phosphorus and lipids Phosphatidylethanolamine An example is ethanolamine Two things to remember Degree of saturation compared with triglycerides Biological functions and shelf life implication phosphatidylcholine
34 Muscle Composition - Lipids Cholesterol - that much maligned, essential dietary component. Required for hormone function and cell wall integrity. About 20% of body needs is consumed, whereas 80% is manufactured. If we don t eat enough, our bodies manufacture more. Contrary to popular belief, cooked meats of different species vary little in cholesterol content.
35 Muscle Composition Non-Protein Nitrogen 1.5% of muscle Contain nitrogen but are not proteins ATP or DNA Will flavor the meat
36 Muscle Composition Carbohydrates About 1% (0.8%) found in muscle ranges from % in muscle. Although low in amount, CHO s play large roles in meat properties and appearance. Maillard reaction with amino acids Best example is Glycogen storage form composed of glucose units
37 Muscle Composition Components of Minute Amounts important for flavor Mannose-6-phosphate Glucose-6-phosphate Fructose-6-phosphate Mannose Glucose Fructose Ribose Nucleotides Guanosine 5 -monophosphate Inosine 5 monophosphate Adenosine 5 -monophosphate Nucleosides Hypoxanthine Uridine Inosine Nitrogenous organic acids Carnosine Creatine Creatinine
38 Muscle Composition Minerals About 1% in muscle Measured as ash after burning samples in a muffle furnace Meat (particularly beef) is a good source of some minerals, particularly Fe and Zn. Fe in meat is in a heme form that is more readily available than Fe from plants. Zn is in many enzymes and hormones, including sex hormones.
39 Muscle Composition Calculate Caloric Value
40 Anything You Would Like to Ask
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