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Activity - Section IV

If you have a colleague that is mutually interested in WHC, discuss the manuscript and the Power Point with them probing for a greater understanding of parts you are less clear on.

Questions for you to ponder:

  1. Review the basic structure of skeletal muscle that is involved with WHC.
  2. What new aspects of muscle structure were introduced to you in these two documents?
  3. For meat WHC, what is meant by "electrostatic forces", "osmotic forces", and "capillary forces?
  4. What is the role of the myosin and its light versus heavy chains in WHC?
  5. What is your opinion of the significance of electrostatic forces interacting in the myofibrils of muscle relative to WHC?
  6. How would 1% salt added to muscle affects its WHC compared with 4% added NaCl?
  7. Is there an inter-relationship between capillary forces and the myofibrillar spacing due to electrostatic forces?
  8. What does high- and low-density water have to do with water bind?
  9. Differentiate between "kosmotrophic" and "chaotropic" ions and how this impacts WHC.
  10. How does the ionic strength of pre- and post-rigor muscle affect WHC?