I thought the points about different types of muscle fibres in different kind of meat cuts was interesting and informative. The idea that different cuts of meat taste different because of the fibre composition and biochemistry. Dark meat has many mitochondria and enzymes specialized in oxidative energy metabolism and can be found in the antigravity muscles of the leg and torso, and in the flight muscles of birds that fly, but not in domesticated chickens. White meat contains fewer mitochondria and relies mainly on anaerobic metabolism and can be found in the jumping muscles of frogs and rabbits. It made me think about how the death of an animal might affect the flavour of the meat, as is sometimes talked about. How different does an escaping rabbit taste from an unmoving rabbit that was slaughtered? How different do different parts of a chicken taste?
The information about muscles being able to change phenotype was also new. According to research conducted by Terje Lømo, this switch in muscle phenotype can be induced by changing the activity in the motor neuron from a fast pattern. The results of some of these studies suggest that neurons can switch phenotype based on synaptic activity. The more I read about the brain and neurons the more I think about plasticity, and how much the nervous system and brain can change. Funny to think that not so long ago the brain was thought to be the one unchanging thing in the human body. The idea that exercise could maybe change synaptic connections or alter brain chemistry is fascinating.