ANSC 2340 Chapter Notes - Chapter 9: Fatty Acid Metabolism, Brown Adipose Tissue, Thermal Insulation
8 Mar 2021
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Document Summary
Refers to wide range of tissues found in body including: blood, fat (adipose tissue, tendon, cartilage, and bone. All connective tissue contains 3 basic components which differ among types of connective tissue. The differences in the 3 basic components are responsible for the variation in appearance and form, qualities, and function among the 5 major types of connective tissue. This unit will focus on 2 major connective tissue proteins and their effect on meat quality, and the role of adipose tissue in the body and its impact on meat quality. Collagen (collagenous fibres) is the most abundant protein in the body; it makes up 20 to 25% of total body protein. From a structural point of view, collagen is very important to the body. The high tensile strength of collagen makes it an important structural component of tendons and ligaments which are constantly being pulled and stretched.
