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SHSU ANSC 3376 Meat Science – FINAL Exam Study Guide $12.49   Add to cart

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SHSU ANSC 3376 Meat Science – FINAL Exam Study Guide

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SHSU ANSC 3376 Meat Science – FINAL Exam Study Guide Stress: - ANSWER-Physiological adjustments during exposure to adverse conditions -Heart Rate, Respiration Rate, Body Temperature, Blood Pressure Pre-slaughter handling: Potential stressors - ANSWER--sorting -loading into trucks -weighing ...

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  • November 4, 2024
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KaylinHoffman
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SHSU ANSC 3376 Meat Science – FINAL

Exam Study Guide


Stress: - ANSWER✔✔-Physiological adjustments during exposure to adverse conditions


-Heart Rate, Respiration Rate, Body Temperature, Blood Pressure


Pre-slaughter handling: Potential stressors - ANSWER✔✔--sorting


-loading into trucks


-weighing


-driving


-immobilization


Stress Susceptible Animals Have: - ANSWER✔✔-High Temperatures, Rapid Glycolysis, Early Onset of

Rigor


*they fly through glycolysis process*


Stress speeds up glycolysis - ANSWER✔✔-- because of the fight of flight


which then speeds up atp use which speeds up rigor - speeds up lactic acid production which then

lowers the PH and denatures the protein


- the whole process speeds up but stress does not produce more glycogen


Stress Resistant Animals are better able to maintain - ANSWER✔✔-homeostasis


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*are chilled*


Stress Hormones: - ANSWER✔✔--Tend to increase blood flow and mobilize energy for glycolysis


*First major source of glucose for muscles is glycogen*


Animals that undergo these stressors need sufficient time away from the stressor to return to normal: -

ANSWER✔✔--Replenish glycogen reserves


-Remove lactic acid from muscle tissue


Immobilization: - ANSWER✔✔-Electrical stunning can raise blood pressure to the point that small

capillaries may hemorrhage


-"blood splash"


Postmortem pH Decline is determined by: - ANSWER✔✔--Amount of glycogen


-Speed of glycolysis


Postmortem pH Decline affects: - ANSWER✔✔-WHC, Color, Protein denaturation, Protease activity

(tenderness), Lipid oxidation during storage (spoilage), Flavor, Cure reaction in processed meats


more lactic acid - ANSWER✔✔-lower PH


Closer to the PI - ANSWER✔✔-Nothing to hold water -> water moves to the surface -> lighter color meat


PSE (Pale, Soft, & Exudative): - ANSWER✔✔--Pale/light in color


-Soft to the touch


-Poor WHC


-Reduced juiciness

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-Lower processing yield (lbs)


-Increased cook loss


-Looks wet, but is dry


DFD (Dark, Firm, & Dry): - ANSWER✔✔--Darker in color


-Firm/sticky to the touch (water inside so proteins touch and are sticky


-Excellent WHC


-Will not "bloom" when exposed to oxygen


-Excellent conditions for bacterial growth


-Poor shelf life


-"dark cutters"


Isoelectric Point: - ANSWER✔✔--The pH at which a protein (or protein system) has a net charge of 0


PI of meat - ANSWER✔✔-5.2


Net Charge Effect: - ANSWER✔✔-The positively and negatively charged groups tend to attract each

other, and only the "left over" groups are available to bind water


WHC: - ANSWER✔✔--As the pH approaches the pI, less water binds to the myofibrils


-The myofibril will shrink in size due to the lack of water and charges push proteins apart


Protein Denaturation: - ANSWER✔✔-Can result from the combination of high temperature and low pH

seen early postmortem


Protease Activity: - ANSWER✔✔-Activity of proteases, like the calpains, are affected by pH

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