Technology Of Meat, Poultry, Fish And Seafood
|
|
- Leon James
- 6 years ago
- Views:
Transcription
1 Paper No. : 08 Technology of Meat, Poultry, Fish and and Seafood Module : 06 Post Mortem muscle chemistry-1: Loss of homeostasis and post- mortem glycolysis Development Team Principal Investigator Prof. (Mrs.) Vijaya Khader, Ph.D Former Dean, Acharya N G Ranga Agricultural University Paper Coordinator Prof. Dharmesh Chandra Saxena SLIET, Longowal Content Writer Miss Romee Jan & Prof. Dharmesh Chandra Saxena SLIET, Longowal Content Reviewer Prof. (Mrs.) Vijaya Khader, Ph.D Former Dean, Acharya N G Ranga Agricultural University Dr. MC Varadaraj, Chief Scientist CSIR-CFTRI, Mysore 1
2 Description of Module Subject Name Paper Name Module Name/Title 08 Post Mortem muscle chemistry-1: Loss of homeostasis and post- mortem glycolysis Module Id Pre-requisites Objectives Keywords 2
3 1.1 Introduction: Slaughter of animals is followed by series of physical and chemical changes over a period of several hours or may take even days. This is determinant stage of type of meat produce from muscle i.e. from muscle to meat conversion. The process starts with Exsanguination of animal where bleeding takes place. Myoglobin is thus decrease in oxygen and as a result inhibition of aerobic pathway by both citrate cycle and cytochrome system. This type of conditions thus leads to anaerobic pathway for energy production and results in breakdown of glycogen to lactic acid. This process continues till stored glycogen in muscle totally exhausted. This type of ATP production pathway is not enough to maintain required ATP level. Another major change is formation actomyosin complex resulting in onset of Rigor Mortis. Muscle contains small amount of buffers that neutralize the lactic acid formed as a product of anaerobic cycle. But as the more and more lactic acid is formed, the ph of tissue begins to fall. The amount of lactic acid formed is directly proportional to the amount of glycogen present in the muscle. A well nourished muscle has as much as 1% of the glycogen theta can be converted into 1.1% lactic acid and drops to a ph of 5.6, whereas ph never falls below 5.3 as enzymes becomes inactive at this low ph. Feeding of animal before slaughtering also affects the amount of muscle glycogen and hence affects the resultant ph. Well fed animal contains maximum glycogen and ph drop is hence possible. Another factor that affects the ph drop is amount of work done or exercise that utilizes the glycogen. An animal that is chased before slaughtering has low possibility for the the development of low ph. The ph attained by meat has important effects in the quality of meat and its properties. Meat that develops the high ph is difficult to cure as salts do not penetrate the meat at normal rate; ph between 5.8 to 6.0 there is a rapid increase in resistance because of its direct relation with electrical resistance which in turn affects the ion exchange. 1.2 Loss of homeostasis: Homeostasis is the process of adaption of body s internal environment with the external environment to cope up the extreme variation conditions like change in temperature, daylight, oxygen deficiency, energy supply and other conditions that stimulates the internal body changes. Homeostasis is controlled by nervous system. The common example of homeostasis is the adaptation of sight when coming from dark to light. In case of animal slaughtering the homeostasis ceases within 4-6 min. after bleeding, which is accompanied by loss in body heat and decrease in temperature takes place. The series of chemical reaction takes place which produce enough heat 3
4 to rise temperature. Average body temperature of meat is 99.7 F but shortly after death, internal body temperature rises to 103 to 105 F. Fresh meat cools very slowly even in refrigerator condition. This heat produced is called Animal Heat. As per the old age farmers and butcher, mast should not be eaten until animal heat is escaped. A short period hanging and occurrence of rigor mortis improves meat before cooking. After slaughter, aerobic metabolism begins to fail due to the stored oxygen supply being depleted. To maintain homeostasis, anaerobic energy metabolism starts producing lactic acid, consuming the glycogen stored in the muscles. Thus, the structural integrity of the cells is maintained for a period of time although less energy in the form of ATP is produced. In the exsanguinated animal, the circulatory system is not capable of removing metabolites so that lactic acid remains in the muscle and increases its concentration during the post-mortem period until the glycogen stored in muscle is consumed. 1.3 Post mortem Glycolysis: As discussed above glycogen is served as raw material which is being utilized by body through aerobic pathway for the production of ATPs which is achieved in living animals by aerobic Glycolysis. Due to depletion of oxygen supply there is occurrence of anaerobic glycolysis which leads to formation of lactic acid from glycogen reserves. Production of lactic acid lowers the muscle ph, which is an important postmortem change during conversion of muscle to meat. After an animal is slaughtered, blood circulation stops, and muscles exhaust their oxygen supply. Muscle can no longer use oxygen to generate ATP and turn to anaerobic glycolysis, a process that breaks down sugar without oxygen, to generate ATP from glycogen, a sugar stored in muscle. Within 24 hours after death the changes in muscle ph and color is as shown below. Glycogen > Lactic acid Muscle ph: > 5.6 (because of lactic acid) Muscle color: purple changes to bright red or pink (ph > 5.6) The breakdown of glycogen produces enough energy to contract the muscles, and also produces lactic acid. With no blood flow to carry the lactic acid away, the acid builds up in the muscle tissue. If the acid content is too high, the meat loses its water-binding ability and becomes pale and watery. If the acid is too low, the meat will be tough and dry. After slaughter, aerobic metabolism begins to fail due to the stored oxygen supply being 4
5 depleted. To maintain homeostasis, anaerobic energy metabolism starts producing lactic acid, consuming the glycogen stored in the muscles. Thus, the structural integrity of the cells is maintained for a period of time although less energy in the form of ATP is produced. In the exsanguinated animal, the circulatory system is not capable of removing metabolites so that lactic acid remains in the muscle and increases its concentration during the postmortem period until the glycogen stored in muscle is consumed. Figure1. Difference of aerobic and anaerobic pathway Lactic acid buildup also releases calcium, which causes muscle contraction. As glycogen supplies are depleted, ATP regeneration stops, and the actin and myosin remain locked in a permanent contraction called Rigor mortis. Freezing the carcass too soon after death keeps the proteins all bunched together, resulting in very tough meat. Ageing allows enzymes in the muscle cells to break down the overlapping proteins, which makes the meat tender. ph measurements are important for detecting meat quality characteristics. Meat quality greatly depends on the type and extent of glycolysis. Glycolitic muscles produce higher amounts of lactic acid than oxidative ones because they use the glycolitic pathway to produce energy rather than the oxidative pathway. 1.4 (Pale, Soft, Exudative) PSE meat A sharp decline in postmortem ph even before the dissipation of body heat through carcass chilling may cause denaturation of muscle proteins. This kind of meat exhibit Pale, Soft, Exudative (PSE) condition. The low ph prevents or retards microbial growth. The rate of ph change post mortem also influences meat quality. Development of a low ph (acid) in muscle causes denaturisation of muscle proteins. This denaturisation causes loss of protein solubility, loss of water- and protein-binding capacity, loss in intensity of muscle pigment coloration. All these changes are undesirable, whether the muscle is going to be used as fresh meat or subjected to further processing. The gene that is responsible for PSE meat is the Halothane sensitivity gene (HAL), which is associated with a fast rate of post-mortem decline in ph and which is more likely in stress-susceptible animals. Halothane positive animals are homozygous, and they can be detected by exposure to halothane gas, which induces 5
6 the Porcine Stress Syndrome (PSS). However, a more accurate identification of three genotypes is now possible using a direct marker test (DNA Test) developed after the identification of the gene (Ryadonine receptor gene, RYR1) and the discovery of the specific mutation. 6.5 Dark, Firm, Dry (DFD) Meat Contrary to PSE condition, muscles which maintain a consistently high ph during post mortem changes or conversion of muscle to meat depicts dark, firm, dry (DFD) meat. In such cases the ph values affect many meat properties including colour and drip loss. Muscles that maintain a high ph during conversion of muscle to meat may be very dark in colour, and very dry on the exposed cut surface, because the water is kept tightly bound to proteins. The high ph also enhances microbial meat spoilage. The presence of DFD meat develops mainly in the forequarter, LD and glycolitic muscles of ham for all the species, but the frequency is different among species. The pig is not the only animal that can be affected by this kind of defect. Pale meat or exudative meat can be also detected in beef and poultry, but are not necessarily undesirable attributes in these species. Although it is not frequent, exudative meat has been found in carcasses of young bulls. The deviation in quality is generally much less pronounced than that of PSE pork, so that PSE in beef has been little investigated. In poultry, particularly turkey, it is common to find pale meat but it is not Exudative. Usually it is related to a low haem pigment content of the muscle. 6.6 Importance of ph change in Muscle to meat conversion. 6
7 ph also is important in determining the water-holding capacity of meat, the ability of meat to retain its water during application of external forces such as cutting, heating, grinding, or pressing. There are three locations of water found in meat 1. Bound (charged hydrophilic groups on the muscle proteins attract water, forming a tightly bound layer) 2. Immobilized (has less orderly molecular orientation toward the charged group), 3. Free (held only by capillary forces, and their orientation is independent of the charged group). The following graph depicts the relationship between ph and water-holding capacity. Where water-holding capacity is the lowest is the isoelectric point, where the number of positively and negatively charged groups of the myofibrillar proteins is equal. Thus, the charges cancel out and no charge is available to hold the bound and immobilized water. 7
CONVERSION OF MUSCLE INTO MEAT 4 TH YEAR VETERINARY STUDENTS
CONVERSION OF MUSCLE INTO MEAT 4 TH YEAR VETERINARY STUDENTS Homeostasis All organs and systems in a living state operate to maintain an internal environment under which they can perform their functions
More informationAnimal Management & Handling The Quality Connection. Michael E. Dikeman Kansas State University Manhattan, KS
Animal Management & Handling The Quality Connection Michael E. Dikeman Kansas State University Manhattan, KS Three Characteristics of Presentations Quality, Length and Cost High Quality and Short talk
More informationThe Role of Carcass Chilling in the Development of Pork Quality
Authors: Dr. Elisabeth Huff-Lonergan Jennie Page Iowa State University Reviewer: Dr. Roger Johnson, Farmland Foods National Pork Producers Council P O R K Q U A L I T Y American Meat Science Association
More informationGENETICS OF MEAT QUALITY CHARACTERISTICS - AUSTRALIAN WORK
GENETICS OF MEAT QUALITY CHARACTERISTICS - AUSTRALIAN WORK Susanne Hermesch Introduction Genetic improvement of animals is a long term process and breeding programmes need to consider aspects that are
More informationIndex. calorimetry 422 cancer
Index absorption 84-85 acceptance testing see product acceptability evaluation additives 6 adipose tissue 227-231 affective testing see product acceptability evaluation aging effects on olfaction 174-175
More information2011 North Dakota State Meat CDE Written Test
2011 North Dakota State Meat CDE Written Test Do not write on this test, mark your answers on the Grade Master answer card. Make dark marks. Erase completely to change. 1. Which vitamin, important in the
More informationAgenda. Focus on Flavor. Sensory Characteristics 9/5/12. PorkBridge 2009 November 5 th Session Packer Perspective on Quality of Hogs
2009-10 Grow-Finish Educational Series A world of knowledge brought directly to you Thank you for participating in PorkBridge 2009-10. To start the presentation, advance one slide by pressing enter or
More informationWater-Holding Capacity of Fresh Meat
National Pork Board P O R K Q U A L I T Y Authors: Dr. Elisabeth Huff-Lonergan, Iowa State University Reviewer: Dr. Andrzej Sosnicki, PIC American Meat Science Association Water-Holding Capacity of Fresh
More informationEffects of postmortem muscle temperature and time on the water-holding capacity of turkey muscle
Retrospective Theses and Dissertations Iowa State University Capstones, Theses and Dissertations 1987 Effects of postmortem muscle temperature and time on the water-holding capacity of turkey muscle Michael
More informationMUSCLE METABOLISM. Honors Anatomy & Physiology
MUSCLE METABOLISM Honors Anatomy & Physiology ROLE OF ATP ATP binds to myosin heads and upon hydrolysis into ADP and Pi, transfers its energy to the cross bridge, energizing it. ATP is responsible for
More informationLactic Acid in Muscle and its Effects on Meat Quality
Lactic Acid in Muscle and its Effects on Meat Quality Eero Puolanne Department of Food Technology/ Meat Technology University of Helsinki Helsinki, Finland Thank you! It is an honor and extraordinary pleasure
More informationUpdate on PSE in Poultry Meat. Christine Z. Alvarado, Ph.D. Department of Animal and Food Sciences Texas Tech University
Update on PSE in Poultry Meat Christine Z. Alvarado, Ph.D. Department of Animal and Food Sciences Texas Tech University Meat Quality Attributes influenced by postmortem muscle metabolism: Color Water Holding
More informationThe effect of nutrition on muscle ph decline and ultimate ph post mortem in sheep and cattle
33 The effect of nutrition on muscle ph decline and ultimate ph post mortem in sheep and cattle G.E. Gardner 1,2, B.L. Daly 1, J.M. Thompson 1 and D.W. Pethick 2 1 School of Rural Science and Agriculture,
More informationCollin County Community College BIOL Muscle Physiology. Muscle Length-Tension Relationship
Collin County Community College BIOL 2401 Muscle Physiology 1 Muscle Length-Tension Relationship The Length-Tension Relationship Another way that muscle cells can alter their force capability, is determined
More informationEFFECTS OF VITAMIN C SUPPLEMENTED THROUGH DRINKING WATER ON PORK QUALITY
EFFECTS OF VITAMIN C SUPPLEMENTED THROUGH DRINKING WATER ON PORK QUALITY S.J. Pion, E. van Heugten, and M.T. See Summary Supplementing swine with 500 or 1,000 ppm of vitamin C through the drinking water
More informationConsumer Attitudes Towards Color and Marbling of Fresh Pork
Author: Dr. M. Susan Brewer, University of Illinois Reviewer: Dr. Melvin Hunt, Kansas State University National Pork Board P O R K Q U A L I T Y American Meat Science Association Consumer Attitudes Towards
More informationMeat Production. Module- 31. Lec- 31. Dr. ShishirSinha Dept. of Chemical Engineering IIT Roorkee
Meat Production Module- 31 Lec- 31 Dr. ShishirSinha Dept. of Chemical Engineering IIT Roorkee Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and
More informationMeat Quality; F t a / t/ M arbling
Meat Quality; Fat/ Marbling Levels of Fat Subcutaneous Fat = Directly under hide Internal Fat = KPH, Viseral, mesenteric fat Intermuscular Fat = Seam fat Intramuscular Fat = w/in perimysium (marbling)
More informationEffects of the primary process on further processing
Effects of the primary process on further processing R.W. KRANEN* and M.E.T. van ESBROECK Stork PMT B.V. Poultry Processing Systems, Handelstraat 3, NL- 5831 AV, Boxmeer, The Netherlands *roland.kranen@stork.com
More informationThe Characterization and Incidence of Pale, Soft, and Exudative Broiler Meat in a Commercial Processing Plant
The Characterization and Incidence of Pale, Soft, and Exudative Broiler Meat in a Commercial Processing Plant R. L. Woelfel,*,1 C. M. Owens,*,2 E. M. Hirschler,* R. Martinez-Dawson, and A. R. Sams*,3 *Department
More informationAbout This Chapter. Skeletal muscle Mechanics of body movement Smooth muscle Cardiac muscle Pearson Education, Inc.
About This Chapter Skeletal muscle Mechanics of body movement Smooth muscle Cardiac muscle Skeletal Muscle Usually attached to bones by tendons Origin: closest to the trunk or to more stationary bone Insertion:
More informationTECHNIQUES TO EVALUATE MEAT COMPOSITION AND QUALITY
TECHNIQUES TO EVALUATE MEAT COMPOSITION AND QUALITY Dr. Ma. ÀNGELS OLIVER Finca Camps i Armet, s/n 17121 Monells (Girona) MEAT QUALITY CAN BE DEFINED WITH THE FOLLOWING PARAMETERS: ph Co lo r Water Holding
More informationBIOH111. o Cell Module o Tissue Module o Integumentary system o Skeletal system o Muscle system o Nervous system o Endocrine system
BIOH111 o Cell Module o Tissue Module o Integumentary system o Skeletal system o Muscle system o Nervous system o Endocrine system Endeavour College of Natural Health endeavour.edu.au 1 Textbook and required/recommended
More informationMuscle Tissue. Muscle Tissue (skeletal muscle) Some soluble proteins Connective Tissue Adipose Tissue (fat)
Muscle Tissue (skeletal muscle) Some soluble proteins Connective Tissue Adipose Tissue (fat) Between muscles, it is called seam fat (usually trimmed) Within the muscles, it is called marbling (often prized)
More informationNutrients. Chapter 25 Nutrition, Metabolism, Temperature Regulation
Chapter 25 Nutrition, Metabolism, Temperature Regulation 25-1 Nutrients Chemicals used by body to produce energy, provide building blocks or function in other chemical reactions Classes Carbohydrates,
More informationVisit for Videos, Questions and Revision Notes. Describe how acetylcoenzyme A is formed in the link reaction
Q1.(a) Describe how acetylcoenzyme A is formed in the link reaction. (b) In the Krebs cycle, acetylcoenzyme A combines with four-carbon oxaloacetate to form six-carbon citrate. This reaction is catalysed
More informationNatural and Organic Beef
Natural and Organic Beef Carissa Nath Meat Scientist, AURI Meat Workshop January 12, 2012 St. Cloud AURI Mission The Agricultural Utilization Research Institute (AURI) brings long-term economic benefit
More informationInstrumental color measurement specifications and factors affecting measurement consistency in pork. NPB #
Title: Instrumental color measurement specifications and factors affecting measurement consistency in pork. NPB #97-1881 Invetigator: Institution: M.Susan Brewer University of Illinois, Urbana-Champaign,
More informationWater-Holding Capacity of Fresh Meat
Water-Holding Capacity of Fresh Meat Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Summary Author Elisabeth Huff-Lonergan, Iowa State University Reviewer
More informationMuscle Metabolism Introduction ATP is necessary for muscle contraction single muscle cell form and break the rigor bonds of cross-bridges small
Muscle Metabolism Introduction 1. ATP is necessary for muscle contraction a. when a single muscle cell is contracting it can use up millions of ATP molecules per second to form and break the rigor bonds
More information1. Locomotion. 2. Repositioning. 3. Internal movement
MUSCLE and MOVEMENT Chapters 20, 8, 21 1. Locomotion A. Movement B. 2. Repositioning A. 3. Internal movement A. 1 Muscle Cells 1. Contractile 2. Myocytes 3. Striated A. Skeletal B. Cardiac 4. Smooth 5.
More information1. Locomotion. 2. Repositioning. 3. Internal movement
MUSCLE and MOVEMENT Chapters 20, 8, 21 1. Locomotion A. Movement B. 2. Repositioning A. 3. Internal movement A. Muscle Cells 1. Contractile 2. Myocytes 3. Striated A. Skeletal B. Cardiac 4. Smooth 5. Striated
More informationMeat technology update
Meat technology update 00/2 April 2000 Reprinted November 2006 Prevention of fresh meat colour defects Consumers usually assess meat quality in terms of colour, tenderness, juiciness, flavour, fat cover
More informationManipulating Pork Quality through Production and Pre-Slaughter Handling
Manipulating Pork Quality through Production and Pre-Slaughter Handling Nather Aziz Maple Leaf Pork, 2010 Winston Park Drive, Suite 200, Oakville, ON L6H 5R7 Email: azizna@ mapleleaf.ca Summary Pre-slaughter
More informationManufacturing process for whole muscle cooked meat products III: Massage. Marta Xargayó
Manufacturing process for whole muscle cooked meat products III: Massage Marta Xargayó 99 Continuing with the previous article on the Process for manufacturing whole muscle cooked meat products, in which
More informationTECHNICAL NOTE. Challenges and solutions to problems in pork quality
TECHNICAL NOTE Challenges and solutions to problems in pork quality Friedrich Weißmann About Meat quality is not particularly well served by modern pig breeding programs. This has led to failures in meat
More informationEFFECT OF COLD STRESS DURING TRANSPORTATION ON POST- MORTEM METABOLISM AND CHICKEN MEAT QUALITY
EFFECT OF COLD STRESS DURING TRANSPORTATION ON POST- MORTEM METABOLISM AND CHICKEN MEAT QUALITY A Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfillment of the Requirements
More informationMeat technology update
Meat technology update 99/6 October 1999 Reprinted November 2006 Pre-slaughter aspects of beef eating quality Losses of both product quality and quantity during the critical pre-slaughter period are inevitable.
More informationIdentifying Causes that Develop the Pink Color Defect in Cooked Ground Turkey Breasts and Red Discoloration of Turkey Thighs Associated With the Bone
Identifying Causes that Develop the Pink Color Defect in Cooked Ground Turkey Breasts and Red Discoloration of Turkey Thighs Associated With the Bone James R. Claus (Principal Investigator) and Jeong Youn
More informationName:. ( ) U6S.. SMJK 964 PEREMPUAN CHINA PULAU PINANG SMJK PEREMPUAN School CHINA Level PULAU Test PINANG
Name:. ( ) U6S.. SMJK 964 PEREMPUAN CHINA PULAU PINANG SMJK PEREMPUAN School CHINA Level PULAU Test PINANG SMJK PEREMPUAN CHINA PULAU BIOLOGY PINANG SMJK PEREMPUAN CHINA PULAU PINANG SMJK PEREMPUAN CHINA
More informationGrowth and Characterization of Individual Backfat Layers and Their Relationship to Pork Carcass Quality
Introduction Growth and Characterization of Individual Layers and Their Relationship to Pork Carcass Quality J.M. Eggert, A.P. Schinckel, S.E. Mills, J.C. Forrest, D.E. Gerrard, E.J. Farrand, B.C. Bowker,
More informationSources of Energy Affecting Physical Performance
The Sources of Energy Affecting Physical Performance TOPIC TOPIC The TOPICS. Sources of Nutrients: s, s and Protein.2 Food Breakdown into Nutrients: Glucose, Glycogen, Triglycerides, Free fatty acids.3
More informationTHE EFFECT OF PERIOD FROM CATCHING OF TURKEYS TO SLAUGHTERING ON BREAST MEAT PSE INCIDENCE
THE EFFECT OF PERIOD FROM CATCHING OF TURKEYS TO SLAUGHTERING ON BREAST MEAT PSE INCIDENCE LUCIE KUPCIKOVA, VOJTECH ANDERLE, MARTINA LICHOVNIKOVA Department of Animal Breeding Mendel University in Brno
More informationMuscle Tissue. PowerPoint Lecture Presentations prepared by Jason LaPres. Lone Star College North Harris Pearson Education, Inc.
10 Muscle Tissue PowerPoint Lecture Presentations prepared by Jason LaPres Lone Star College North Harris An Introduction to Muscle Tissue Muscle Tissue A primary tissue type, divided into: Skeletal muscle
More informationChapter. Proteins: Amino Acids and Peptides. Images shutterstock.com
11 Chapter Proteins: Amino Acids and Peptides Images shutterstock.com Objectives Identify amino acid classifications based on nutritional use and chemical properties of the side chains. Describe the primary,
More informationComparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values 1
Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values 1 H. Zhuang 2 and E. M. Savage USDA, Agricultural Research
More informationPost-mortem Muscle Metabolism and Meat Quality
Chapter 6 Post-mortem Muscle Metabolism and Meat Quality Post-mortem muscle metabolism is important in contributing to the following meat quality defects: pale, soft, exudative (PSE) meat; dark-cutting
More informationPROCESSING AND PRODUCTS. Rigor Mortis Development at Elevated Temperatures Induces Pale Exudative Turkey Meat Characteristics
PROCESSING AND PRODUCTS Rigor Mortis Development at Elevated Temperatures Induces Pale Exudative Turkey Meat Characteristics S. R. MCKEE and A. R. SAMS1 Department of Poultry Science, Texas A&M University
More informationMEAT, EGG, FISH AND POULTRY
INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY LECTURE 8 CHAPTER 14-15 MEAT, EGG, FISH AND POULTRY MEAT, EGG, FISH AND POULTRY The amount of animal products consumed by a society is positively correlated
More informationMuscle Cell Anatomy & Function (mainly striated muscle tissue)
Muscle Cell Anatomy & Function (mainly striated muscle tissue) General Structure of Muscle Cells (skeletal) several nuclei (skeletal muscle) skeletal muscles are formed when embryonic cells fuse together
More informationMethods of preservation of meat. Module-21: Methods of preservation of poultry meat
Methods of preservation of meat Module-21: Methods of preservation of poultry meat INTRODUCTION Meat is a highly perishable food. Susceptible to deterioration by microbial growth, chemical change and breakdown
More informationStress and Handling Factors that Impact Pork Quality AMI October Dan Hale
Stress and Handling Factors that Impact Pork Quality AMI October 2012 Dan Hale dhale@tamu.edu Thank you to the following for materials used for this presentation http://www.grandin.com/ www.animalhandling.org/
More informationDINNER- BEEF CLASS 12. JJohnston, Healthy Congregations, 2014
DINNER- BEEF CLASS 12 JUDY JOHNSTON, MS, RD, LD Research Instructor Department of Preventive Medicine and Public Health University of Kansas School of Medicine - Wichita J Johnston, Healthy Congregations,
More informationEQA DISCUSSION QUESTIONS: INFLUENCE OF MUSCLE FIBER TYPE ON MUSCLE CONTRACTION. Influence of Muscle Fiber Type on Muscle Contraction
0907T_c13_205-218.qxd 1/25/05 11:05 Page 209 EXERCISE 13 CONTRACTION OF SKELETAL MUSCLE 209 Aerobic cellular respiration produces ATP slowly, but can produce large amounts of ATP over time if there is
More informationCULINARY CURING. Under the US FDA model Food Code Dr. Brian A. Nummer, PhD. March 2015 Las Vegas safety.guru
CULINARY CURING Under the US FDA model Food Code Dr. Brian A. Nummer, PhD. March 2015 Las Vegas http://food safety.guru CHARCUTERIE: MORE THAN JUST SAUSAGE CULINARY curing Culinary curing is my definition
More informationEnergy for Muscular Activity
Energy for Muscular Activity Chapter 7 Sport Books Publisher 1 Learning Objectives: To develop an awareness of the basic chemical processes the body uses to produce energy in the muscles To develop an
More informationEFFECTS OF ORAL ADMINISTRATION OR FEEDING OF SODIUM CITRATE OR ACETATE TO PIGS ON POST-MORTEM GLYCOLYSIS, PH DECLINE, AND PORK QUALITY ATTRIBUTES
Swine Research 2005 EFFECTS OF ORAL ADMINISTRATION OR FEEDING OF SODIUM CITRATE OR ACETATE TO PIGS ON POST-MORTEM GLYCOLYSIS, PH DECLINE, AND PORK QUALITY ATTRIBUTES J. W. Stephens, M. E. Dikeman, J. A.
More informationThe Characterization and Incidence of Pale, Soft, Exudative Turkey Meat in a Commercial Plant 1
The Characterization and Incidence of Pale, Soft, Exudative Turkey Meat in a Commercial Plant 1 C. M. Owens,* E. M. Hirschler,* S. R. McKee,* R. Martinez-Dawson, and A. R. Sams*,2 *Department of Poultry
More informationEffect of the Halothane and Rendement Napole Genes on Carcass and Meat Quality Characteristics of Pigs.
Effect of the Halothane and Rendement Napole Genes on Carcass and Meat Quality Characteristics of Pigs. Daniel N. Hamilton, Mike Ellis, K. Douglas Miller, Floyd K. McKeith, and Douglas F. Parrett Department
More informationFACTORS AFFECTING THE GROWTH OF MICRO-ORGANISMS IN FOODS
FACTORS AFFECTING THE GROWTH OF MICRO-ORGANISMS IN FOODS FACTORS AFFECTING THE GROWH OF MICRO-ORGANISMS IN FOODS Several factors related to the environment and the conditions in which food is stored influence
More information7 Cellular Respiration and Fermentation
CAMPBELL BIOLOGY IN FOCUS URRY CAIN WASSERMAN MINORSKY REECE 7 Cellular Respiration and Fermentation Lecture Presentations by Kathleen Fitzpatrick and Nicole Tunbridge, Simon Fraser University SECOND EDITION
More informationUNIVERSITY OF BOLTON SCHOOL OF SPORT AND BIOMEDICAL SCIENCES SPORT PATHWAYS WITH FOUNDATION YEAR SEMESTER TWO EXAMINATIONS 2015/2016
LH8 UNIVERSITY OF BOLTON SCHOOL OF SPORT AND BIOMEDICAL SCIENCES SPORT PATHWAYS WITH FOUNDATION YEAR SEMESTER TWO EXAMINATIONS 2015/2016 INTRODUCTION TO HUMAN PHYSIOLOGY MODULE NO: SRB3008 Date: Monday
More informationStudy of Autolytic Changes in Red Deer Meat and Beef
Indian Journal of Science and Technology, Vol 9(30), DOI: 10.17485/ijst/2016/v9i30/98747, August 2016 ISSN (Print) : 0974-6846 ISSN (Online) : 0974-5645 Study of Autolytic Changes in Red Deer Meat and
More information2015 Thompson Educational Publishing, Inc. 3. What Are Nutrients?
2015 Thompson Educational Publishing, Inc. 3 What Are Nutrients? Nutrients are chemical substances obtained from food and used by the body for many different processes. They are the raw materials our bodies
More informationMuscles 3: Contractions, Adaptations & Energy Use
Muscles 3: Contractions, Adaptations & Energy Use Contractions Isotonic: Muscle changes length in response to resistance Concentric: muscle tension exceeds resistance & muscle shortens Eccentric: Resistance
More informationCh 5 Metabolism and enzymes
Ch 5 Metabolism and enzymes Think about (Ch 5, p.2) 1. Enzymes are proteins that act as biological catalysts to speed up metabolic reactions. 2. Enzymes catalyse the breakdown of cellulose fibres of the
More informationOAT Biology - Problem Drill 03: Cell Processes - Metabolism and Cellular Respiration
OAT Biology - Problem Drill 03: Cell Processes - Metabolism and Cellular Respiration Question No. 1 of 10 1. What is the final electron acceptor in aerobic respiration? Question #01 (A) NADH (B) Mitochondria
More informationResearch Notes. Effects of Post-Mortem Time Before Chilling and Chilling Temperatures on Water-Holding Capacity and Texture of Turkey Breast Muscle 1
Research Notes Effects of Post-Mortem Time Before Chilling and Chilling Temperatures on Water-Holding Capacity and Texture of Turkey Breast Muscle 1 M. T. LESIAK,* D. G. OLSON,,2 C. A. LESIAK,* and D.
More informationStudent Manual. Size Exclusion Chromatography
Student Manual Size Exclusion Chromatography Lesson 1A Introduction to Chromatography Chromatography is commonly used in biotechnology for purifying biological molecules, like proteins, for medicine or
More informationUtilization of Pale, Soft, and Exudative Pork
Utilization of Pale, Soft, and Exudative Pork Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Introduction Authors Norman G. Marriott and M.Wes Schilling, Virginia
More informationEnergy sources in skeletal muscle
Energy sources in skeletal muscle Pathway Rate Extent ATP/glucose 1. Direct phosphorylation Extremely fast Very limited - 2. Glycolisis Very fast limited 2-3 3. Oxidative phosphorylation Slow Unlimited
More informationHow does training affect performance?
Name: How does training affect performance? CQ1 DP1 energy systems alactacid system (ATP/PC) lactic acid system aerobic system analyse each energy system by exploring: source of fuel efficiency of ATP
More information5.0 HORMONAL CONTROL OF CARBOHYDRATE METABOLISM
5.0 HORMONAL CONTROL OF CARBOHYDRATE METABOLISM Introduction: Variety of hormones and other molecules regulate the carbohydrates metabolism. Some of these have already been cited in previous sections.
More informationFood Fuels (Macronutrients)
KEY KNOWLEDGE KEY SKILLS The characteristics of the two anaerobic (without oxygen) and aerobic (with oxygen) energy pathways. The energy pathways used for different movement types and intensities and the
More informationChapter 12 Respiration
Chapter 12 Respiration R. Cummins 1 Chapter 12 Respiration External Respiration is the exchange of gases with the environment. Internal Respiration is the controlled release of energy from food. Respiration
More informationResearch developments in pale, soft, and exudative turkey meat in North America 1
Research developments in pale, soft, and exudative turkey meat in North America 1 C. M. Owens,* 2 C. Z. Alvarado, and A. R. Sams * Department of Poultry Science, University of Arkansas, Fayetteville 72701;
More informationProtein Quality of Fermented Beef by Lactobacillus plantarum 1B1
Protein Quality of Fermented Beef by Lactobacillus plantarum 1B1 I. I. Arief*, R.R.A. Maheswari, T. Suryati, & N. Kurniawati Department of Animal Production and Technology, Faculty of Animal Science, Bogor
More informationMINK NUTRITION. Tem Decieloyameoted 4t Pote94 44 Rona. John Adair, F. M. Stout, J. E. Oldfield
Tem Decieloyameoted 4t MINK NUTRITION 1958 Pote94 44 Rona John Adair, F. M. Stout, J. E. Oldfield Miscellaneous Paper 80 September 1959 Agricultural Experiment Station Oregon State College Corvallis NEW
More informationCellular Respiration an overview Section 9.1
Cellular Respiration an overview Section 9.1 Where do organisms get their energy? Unit calories 1 calorie = amount of energy required to increase 1 gram of water by 1 degrees Celsius 1000 calories 1 Calorie
More informationInstrumentation to Measure Pork Quality
M E A T Q U A L I T Y M E A S U R E M E N T Instrumentation to Measure Pork Quality Eric P. Berg 16 Introduction Cannon et al. (1995) describe pork quality as being associated with such characteristics
More informationEFFECTS OF VITAMINS AND MINERAL PROTEINATES ON GROWTH PERFORMANCE AND PORK QUALITY IN FINISHING PIGS
Swine Day 2000 Contents EFFECTS OF VITAMINS AND MINERAL PROTEINATES ON GROWTH PERFORMANCE AND PORK QUALITY IN FINISHING PIGS J. S. Park, J. D. Hancock, D. H. Kropf, K. A. Hachmeister, R. H. Hines, C. L.
More informationMuscles 3: Contractions, Adaptations & Energy Use
Muscles 3: Contractions, Adaptations & Energy Use Contractions Isotonic: Muscle changes length in response to resistance Concentric: muscle tension exceeds resistance & muscle shortens Eccentric: Resistance
More informationThe Influence of Delayed Chilling on Beef Tenderness
The Influence of Delayed Chilling on Beef Tenderness P. A. Will, R. L. Henrickson, R. D. Morrison Story in Brief The removal of muscle and muscle systems before initial chilling of the bovine carcass has
More informationEnergy Transformations. VCE Biology Unit 3
Energy Transformations VCE Biology Unit 3 Contents Energy Cellular Respiration Photosynthesis Storing Energy Energy Energy exists in many forms: light, heat, sound, mechanical, electrical, chemical and
More informationAchieving Export Quality Pork
Achieving Export Quality Pork Heather L. Bruce Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5; Email: hbruce@ualberta.ca Introduction The Canadian
More informationRigor Mortis Development in Turkey Breast Muscle and the Effect of Electrical Stunning
Rigor Mortis Development in Turkey Breast Muscle and the Effect of Electrical Stunning C. Z. Alvarado and A. R. Sams 1 Texas A&M University, Department of Poultry Science, College Station, Texas 77843-2472
More informationBio Factsheet April 2000 Number 66
April Number 66 The Physiology of Exercise This factsheet summarises the aspects of exercise physiology that relate to skeletal muscles on current syllabuses. The student should have a basic knowledge
More informationMARK SCHEME for the October/November 2013 series 9336 FOOD STUDIES. 9336/02 Paper 2 (Practical), maximum raw mark 100
CAMBRIDGE INTERNATIONAL EXAMINATIONS GCE Advanced Level www.xtremepapers.com MARK SCHEME for the October/November 2013 series 9336 FOOD STUDIES 9336/02 Paper 2 (Practical), maximum raw mark 100 This mark
More informationTable of Contents. Section 1 Glycolysis and Fermentation. Section 2 Aerobic Respiration
Table of Contents Section 1 Glycolysis and Fermentation Section 2 Aerobic Respiration Objectives Identify the two major steps of cellular respiration. Describe the major events in glycolysis. Compare lactic
More informationProject Summary. Improving the Quality of the Beef Round: What is the Role of Electrical Stimulation?
Project Summary Improving the Quality of the Beef Round: What is the Role of Electrical Stimulation? Principal Investigators: E. Huff-Lonergan, S. Lonergan, J. Kyle Grubbs and Yuan Kim Iowa State University
More informationFood fuels and the three energy systems. Chapter 5 pages
Food fuels and the three energy systems Chapter 5 pages 115-123 Session Outline Welcome students and session goals 2 mins Think, Pair, Share 10 mins Food fuels 10 mins Energy for physical activity 20 mins
More informationUpdate: Processed Meats Cookery and Sensory Evaluation
Update: Processed Meats Cookery and Sensory Evaluation Brad W. Berry* Guidelines w i l l not address the issue of training panelists since this has been thoroughly covered in the previous AMSA Guidelines
More informationChemical and Biochemical Mechanism Of Cell Injury.
Chemical and Biochemical Mechanism Of Cell Injury. Professor Dr. M. Tariq Javed Dept. of Pathology Faculty of Vet. Science The University Of Agriculture Faisalabad Cell Injury When the cell is exposed
More informationChapter 10 Muscle Tissue Lecture Outline
Chapter 10 Muscle Tissue Lecture Outline Muscle tissue types 1. Skeletal muscle = voluntary striated 2. Cardiac muscle = involuntary striated 3. Smooth muscle = involuntary nonstriated Characteristics
More informationCellular Respiration. May 2017
Cellular Respiration May 2017 What is cellular respiration Is the gradual release of energy by the stepwise breakdown of energy-rich fuel molecules, example glucose within a plant or animal cell to keep
More informationPRINCIPLES OF FOOD SPOILAGE
PRINCIPLES OF FOOD SPOILAGE SPOILAGE Microbial growth- microbial food spoilage Changes in color, odor, and texture Formation of slime Accumulation of gas Release of liquid SPOILAGE MICROFLORA Food types
More informationChapter 4. Exercise Metabolism
Chapter 4 Exercise Metabolism Rest to Exercise Transition Step onto a treadmill at 6 mph In one step muscles increase ATP production What metabolic changes occur? From rest to light or moderate exercise
More informationStructure of the Mitochondrion. Cell Respiration. Cellular Respiration. Catabolic Pathways. Photosynthesis vs. Cell Respiration ATP 10/14/2014
Structure of the Mitochondrion Cellular Respiration Chapter 9 Pgs. 163 183 Enclosed by a double membrane Outer membrane is smooth Inner, or cristae, membrane is folded - this divides the mitochondrion
More informationsliding filament mechanism cross-bridges myosin actin tropomyosin troponin transverse tubules (T tubules) motor unit
CHAPTER 47: THE MUSCULOSKELETAL SYSTEM THE ESSENTIALS THEME ALERT ATP-induced phosphorylation and conformational change in proteins were principles learned earlier in the course the mechanism of muscle
More information