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ANSC/FSTC 607

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

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