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