Tissue
Tissue combinations from muscle, fat
and bone which are the gross
components of carcasses, and their
properties and proportions are
responsible for quality and leanness of
meat.
Muscle tissue
Skeletal muscles constitute 35-65 % of
carcass weight of meat animals.
Smooth muscle - blood vessels
Cardiac muscle- is confined solely to
the heart
Skeletal muscle
Are organs of the muscular system
There are more than 600 muscle in the
animal body.
Vary widely in shape, size and action.
The structure of muscle will be showed
in Figure
Muscle fiber
Is the highly specialized cell.
Constitute 75-92% of muscle volume
Blood vessels, nerve fibers and
extracellular fluid make up the other
volume.
Sarcolemma
Surround the muscle fiber
Is composed of protein and lipid
material and it relatively elastic (adjust
very well during contraction, relaxation
and stretching).
A network of tubules called transverse
tubules T system or T tubules is
circumferential on the surface.
Myofibrils
Are long , thin, cylindrical rods, usually
1-2 um in diameter.
A muscle fibers of meat animals with
diameters of 50um have at least 1000
and could have as many as 2000 or
more myofibrils.
Sarcomere
In myofibrillar cross-section, a well
ordered array of dots that have two
distinct size. ( thin and thick filaments).
Area of different density are visible
within light and dark bands of myofibrils.
The unit of the myofibril between two
adjacent Z disks- a sarcomere
Sarcomere
includes both an A band and the two
half T bands located on either side of
the A band.
Is the repeating structural unit of the
myofibril.
Is also the basic unit in which events of
the muscles contraction-relaxation
cycle occur.
myofilament
Divided into thick and thin filaments.
Thick filaments 14-16 nm
( nanometer, one-billionth of a meter) in
diameter and 1.5 um long, constitute the
A band of the sarcomere ; referred as
myosin filament. Some of which are
located in the M line .
myofilament
Thin filaments: are about 6-8 nm in
diameter , 1.0 um long; on either side of
the Z disk; they also constitute the I
band and extend beyond the I band
into the A band, referred as actin
filaments
Connective tissue
Connects and holds verious parts of the
body together.
Are distributed throughout the body.
Such as blood vessel , tendon, nerve
trunk. Or skin , hide
Fat storage cells are located within a
specialized type of connective tissue
adipose tissue.
Connective tissue
Ground substance containing soluble
glycoprotein(carbohydrate +protein),
such as proteoglycans or
glycosaminoglycans (hyaluronic acid
can be found in joints and chondroitin
sulfates- can be found in cartilage,
tendons and adult bone)
Connective tissue
Extracellular fibers: reticulin, collagen
and elastin.
Collagen is the most abundant protein
in the animal body and significantly
influences meat tenderness. Constitutes
20-25% of total body protein; is a
glycoprotein.
Collagen
Glycine is the most abundant amino
acid in collagen and comprises about
1/3 of the total amino acids.
Hydroxyproline, and proline account for
another 1/3 of its amino acid content.
Hydroxyproline is a relatively constant
component of collagen (13-14 %).
Collagen
In young animal , cross linkages are
fewer in number and more easily broken.
Collagen is more soluble in young
animals and becomes less soluble as
the animal ages.
Elastin
Is a much less abundant connective
tissue protein than collagen.
Is a rather rubbery protein that is
present throughout the body in
ligaments and arterial walls
Is highly resistant to digestive enzymes
and no method of cookery has any
appreciable solubilizing effect on it.
Reticulin
Is composed of small fibers that form
delicate networks around cells, blood
vessels, neural structures which hold
them in place.
Are numerically overwhelmed by
collagenous fibers.
Adipose tissue
Accumulation of numerous adipocytes.
Also know as fat.
Contains two types of adipose tissue ;
white and brown fat. White type is the
most in meat animal . Brown type is
present in all of them at birth, especially
around the kidneys.