Physiology and Biochemistry of Muscle as a Food
Instructor: Dr. Stephen B. Smith, sbsmith@tamu.edu
Office: Room 338 Kleberg
Phone: 979-845-3939
- Course Syllabus
- Handout 1 – General Cell Structure
- Handout 2 – Muscle Structure and Fiber Types
- Handout 3 – Muscle Ultrastructure
- Handout 4 – Motor Innervation and Contraction
- Handout 5 – Models and Kinetics of Muscle Contraction
- Handout 6 – Motor Unit Recruitment
- Handout 7 – Enzyme Kinetics and Control Reactions
- Handout 8 – Glycolysis and the TCA Cycle
- Handout 9 – Glycogen Synthesis and Degradation
- Handout 10 – Exercise and Metabolism
- Handout 11 – Postmortem Muscle Metabolism
- Handout 12 – Abnormal Postmortem Metabolism
- Handout 13 – Postmortem Proteolysis and the Aging of Meat
- Handout 14 – Ionic Strength and the Aging of Meat
- Handout 15 – Embryonic Growth and Myogenesis
- Handout 16 – Primary, Secondary, and Tertiary Myotubes
- Handout 17 – Innervation, Denervation, and Differentiation
- Handout 18 – ß-agonists, Breed Type and Meat Quality
- Handout 19 – Myoblast Trans-differentiation
- Handout 20 – Wooden Chicken Breast