Mrs. Delancy went to the local meat market and bought a beef tenderloin (cut from the loin, the region along the steer's caudal vertebral column) and some tripe (cow's stomach). What type of muscle was she preparing to eat in each case?

Question

Accepted Answer

Hello, everyone. Let's look at our next question. The chicken meat we consume is made up of Mussels, which of the following chicken meats are considered dark meat. Choice. A breast part, B, wing parts, C tenderloin or D thigh parts. Well, this is almost isn't an anatomy question. Uh If you eat chicken regularly, um, the dark meat would be choice d the five parts, but let's discuss it on an anatomy basis. Why is this particular meat dark, what does that mean about the muscle tissue that it's made up of? In this case, the muscles of the thigh are involved in activities, requiring endurance. So things like standing, walking and running, so sustained activity, it doesn't need to be super fast but needs to be able to be sustained over time. And therefore those muscles are made up of mostly slow twitch fibers. Those are the ones that don't generate a very uh high burst of energy at first but can maintain motion over a long period of time and slow twitch fibers have a low density of myoglobin. And that's what gives them their dark color. The other chicken parts that we look at choice. A breast b, wing and C tenderloin, tenderloin is a part of the breast. These muscles are all a high percent of fast twitch fibers as they are all muscles for fine, which needs short, intense bursts of activity. At least for chickens who don't fly long distances, you'd probably see something different in migratory birds who fly for great lengths. So they have these short twitch, muscle fibers, short twitch and they have a high concentration of myoglobin. And that gives them all a pale color, making them what we would call white meat. So that is why we'll cross them off as none of them are dark meat. And our answer for the chicken meat considered dark meat choice d the thigh parts because again, those are muscles mainly composed of slow twitch, muscle fibers. See you in the next video.

Mrs. Delancy went to the local meat market and bought a beef tenderloin (cut from the loin, the region along the steer's caudal vertebral column) and some tripe (cow's stomach). What type of muscle was she preparing to eat in each case?

Verified Solution

Key Concepts

Skeletal Muscle

Smooth Muscle

Muscle Composition