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Morgan.liberatore
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Overview of muscle structure
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Muscles are made up of muscle fiber bundles held together by connective tissue (collagen) and anchored by tendons (collagen)
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Muscles are made up of muscle fiber bundles held together by connective tissue (collagen) and anchored by tendons (collagen)
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- Muscle bundle
- Each fiber bundle contains many long muscle cells (called muscle fibers) which can be seen by the naked eye)
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- Muscle bundle
- Each fiber bundle contains many long muscle cells (called muscle fibers) which can be seen by the naked eye)
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Myofibrils within the cell are composed of overlapping myofilaments which result in regions of dark and light striations (sarcomeres) when viewed under plane polarized light
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Myofibrils within the cell are composed of overlapping myofilaments which result in regions of dark and light striations (sarcomeres) when viewed under plane polarized light
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- Left = myosin myofilament (thick)
- Right = actin myofilament (thin)
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Myofilament is made up of two groupings of contractile proteins - actin and myosin
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- Looking at the myofilament in cross section
- Central stem is the myosin bundle with radially distributed rods of actin
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- Close up of the myofibrillar proteins
- Responsible for muscle contraction
- Contraction mechanism involves actin, myosin, and ATP/ADP (energy)
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The central myosin bundle consists of about 400 individual myosin molecules arranged in a staggered fashion as pictured
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Each myosin unit is a double alpha helix terminating in a globular head having ATPase activity
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Actin is really a double helix of 'F' actin or 'fibrous actin', which is a polymerized form of 'G' or globular actin
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- Contraction/relaxation
- Reversible reaction: G acton <-- / --> F actin
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- Close up of a relaxed sarcomere and it contracted
- In the presence of ATP - G actin instantly polymerizes into F actin, causing a shortening or contraction in the muscle fiber
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- Overall complexity of a muscle fiber
- Contains even more other proteins present in meat tissue systems
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- Actomyosin complex
- F-actin (red), tropomyosin (blue), myosin (yellow)
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- Collagen close up
- Connective tissue is mainly made up of collagen - found as part of the tendons, within the muscle and a major component of hide and bones (key sources)
- Has many commercial uses (like for making gelatin)
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- The fundamental collagen unit is a triple suprahelix, called tropocollagen
- Made up of three proteins (two similar protein chains and one different held in place by hydrogen bonding)
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- Overview of tropocollagen in tissues
- Associates in a staggered fashion in 3 dimensions to form a sheet like material which surrounds the muscle bundles as well as being an integral part of tendons and the matrix in bone tissue
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- Gelatin desserts
- Connective proteins have value as gelatin, a useful functional protein in food and medicine
- Gelatin production is somewhat of an art, and there are numerous processes used, depending on the raw material source
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- Gelatin desserts
- Connective proteins have value as gelatin, a useful functional protein in food and medicine
- Gelatin production is somewhat of an art, and there are numerous processes used, depending on the raw material source
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- Gelatin capsules
- Connective proteins have value as gelatin, a useful functional protein in food and medicine
- Gelatin production is somewhat of an art, and there are numerous processes used, depending on the raw material source
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- Gelatin powder
- Made by: Discards of hide, bones and meat placed in water and heated in a retort under pressure
- Around 80°C the collagen matric begins to disintegrate and solubiliz due to the breaking of intermolecular hydrogen bonds
- Fat is skimmed, final clarified product is a viscous solution which will gel if allowed to cool
- This is drum dried and ground to form gelatin powder
- Gel formation: Powder can be re-solubilized in hot water and will form a gel at low concentrations upon cooling
- Gelatin is hydrated in the presence of water and high temperatures
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- Fish proteins are similar to mammalian meat proteins but fish muscle structure is organized quite differently due to its peculiar method of locomotion associated with fish
- Also has much less connective tissue (require less support in natural environment)
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- Organization of fish muscle
- Fish proteins are similar to mammalian meat proteins but fish muscle structure is organized quite differently due to its peculiar method of locomotion associated with fish
- Also has much less connective tissue (require less support in natural environment)
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suri
- Surimi
- Fish muscle protein from under-utilized species is being used extensively in the manufacture of "surimi"
- Made by: Tissue is first ground and washed with water to remove the water soluble sarcoplasmic proteins while retaining the contractile myofibrillar proteins (actin/myosin)
- Residual actin/myosin protein paste is then stabilized with a cryogenic stabilizer (commonly a sugar alcohol)
- Products then formed into crab and scallop analogs to resemble an identifiable product (appropriate flavor is added)
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- Surimi - made into meat analog
- Fish muscle protein from under-utilized species is being used extensively in the manufacture of "surimi"
- Made by: Tissue is first ground and washed with water to remove the water soluble sarcoplasmic proteins while retaining the contractile myofibrillar proteins (actin/myosin)
- Residual actin/myosin protein paste is then stabilized with a cryogenic stabilizer (commonly a sugar alcohol)
- Products then formed into crab and scallop analogs to resemble an identifiable product (appropriate flavor is added)
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