ANSC/FSTC 607

PHYSIOLOGY AND BIOCHEMISTRY OF MUSCLE AS A FOOD

SPRING, 2000

INSTRUCTOR: Stephen B. Smith
OFFICE: 338A Kleberg Center
PHONE: 845-3939

OBJECTIVES:

Upon completion of this course, the student should be able to:

Describe the development of muscle architecture during and after muscle growth.
Discuss the innervation, resting membrane potential, and propagation of action potentials in muscle.
Describe the series of biochemical events that occur during the conversion of muscle to meat.
Integrate muscle metabolism and physiology and discuss how this affects the ultimate nature of muscle as a food.

REQUIRED READING MATERIAL:

REPRINTS. Copies of reprints relevant to the class lectures will be kept on file in room 317, Kleberg Center. Reprints may be checked out for a maximum of one day. Additional copies will be made if more are required. Portions of this material will be included in the exams. Class handouts will list the required reading.

GRADING:

Exam	Points
Midterm I	100 points
Midterm II	100 points
Midterm III	100 points
Final	200 points (50% comprehensive)
TOTAL	500 points

Exams will be a combination of matching, short answer and integrative questions.

LECTURE OUTLINE

SECTION I. STRUCTURE AND FUNCTION OF MUSCLE

Date	Topic
January 18	Introduction
January 20	Muscle structure and ultrastructure
January 25	Muscle ultrastructure
January 27	Muscle contraction -- protein interactions
February 1	Muscle contraction -- protein interactions, continued
February 3	Generation of the resting membrane potential
February 8	The neuromuscular junction

SECTION II. METABOLISM OF MUSCLE

Date

Topic

February 10

Energy metabolism in muscle: carbohydrates

February 15

MIDTERM I (Structure & Function of Muscle)

February 17

Enzyme kinetics

February 22

Glycogen degradation: an example of enzyme regulation

February 24

Glycogen synthesis

March 1

Fatty acid and ketone body oxidation

March 3

Integration and regulation of carbohydrate and fatty acid metabolism in muscle

Date	Topic
February 10	Energy metabolism in muscle: carbohydrates
February 15	MIDTERM I (Structure & Function of Muscle)
February 17	Enzyme kinetics
February 22	Glycogen degradation: an example of enzyme regulation
February 24	Glycogen synthesis
March 1	Fatty acid and ketone body oxidation
March 3	Integration and regulation of carbohydrate and fatty acid metabolism in muscle

SECTION III. GROWTH AND DEVELOPMENT OF MUSCLE

Date

Topic

March 8

Protein synthesis

March 10

MIDTERM II (Metabolism of Muscle)

March 15-17

SPRING BREAK

March 22

Transcriptional regulation of protein synthesis

March 24

Muscle fiber differentiation: expression of isoforms

March 29

Muscle fiber differentiation: innervation

March 31

Prenatal and postnatal growth of muscle

April 5

Repartitioning agents and muscle growth and differentiation

April 7

Repartitioning agents and muscle growth, continued

Date	Topic
March 8	Protein synthesis
March 10	MIDTERM II (Metabolism of Muscle)
March 15-17	SPRING BREAK
March 22	Transcriptional regulation of protein synthesis
March 24	Muscle fiber differentiation: expression of isoforms
March 29	Muscle fiber differentiation: innervation
March 31	Prenatal and postnatal growth of muscle
April 5	Repartitioning agents and muscle growth and differentiation
April 7	Repartitioning agents and muscle growth, continued

SECTION IV. MUSCLE AS MEAT

Date

Topic

April 12

The connective tissues of meat

April 14

MIDTERM III (Growth & Development of Muscle)

April 19

Postmortem glycolysis and meat quality

April 21

Rigor mortis, cold shortening, thaw rigor and DFD meat -- aberrations in postmortem muscle

April 27

Postmortem proteolysis and the resolution of rigor

April 29

ß-Adrenergic agonists and the resolution of rigor

May 3

Meat tenderness in Callipyge lambs

May 5

Reading day. No class.

May 12

FINAL EXAMINATION (1-3 p.m.) (50% Muscle as Meat; 50% Comprehensive)

Date	Topic
April 12	The connective tissues of meat
April 14	MIDTERM III (Growth & Development of Muscle)
April 19	Postmortem glycolysis and meat quality
April 21	Rigor mortis, cold shortening, thaw rigor and DFD meat -- aberrations in postmortem muscle
April 27	Postmortem proteolysis and the resolution of rigor
April 29	ß-Adrenergic agonists and the resolution of rigor
May 3	Meat tenderness in Callipyge lambs
May 5	Reading day. No class.
May 12	FINAL EXAMINATION (1-3 p.m.) (50% Muscle as Meat; 50% Comprehensive)