Question

fill in the blank

1. if the muscle runs out of stored glycogen or cannot get enough glucose form the bloodstream, it goes into a state of exhaustion called ______________.
2. to make meat more tender, the ____________ and ____________ must be broken after slaughter.
3. list 3 ways to make meat tender:
4. list the 4 muscle proteins that make up sarcomeres:
5. after an animal is slaughtered, the energy source of glucose is cut off. muscle cells then continue to attempt contraction using glycogen. this process produces ______________ as a waste product.

bonus: give an example of poultry meat that contains mostly fast, red myofibers: give an example of poultry meat that contains mostly slow, white fibers:

Explanation:

1. Muscle fatigue occurs when it lacks energy sources like glycogen or glucose.
2. Connective - tissue and muscle fibers need to be broken for tender meat.
3. Aging, marinating, and slow - cooking can tenderize meat.
4. Actin, myosin, tropomyosin, and troponin are the main sarcomere proteins.
5. Lactic acid is produced when muscle cells use glycogen after slaughter.

For the bonus: Dark meat like chicken thighs has fast, red myofibers; white meat like chicken breasts has slow, white fibers.

Answer:

1. Muscle fatigue
2. Connective tissue; muscle fibers
3. Aging; marinating; slow - cooking
4. Actin; myosin; tropomyosin; troponin
5. Lactic acid

BONUS: Chicken thighs; Chicken breasts