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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/113

Title: Predicting the eating quality of meat
Authors: Mullen, Anne Maria
Murray, Brendan
Troy, Declan J.
Keywords: Meat production
Meat quality
Meat proteins
Meat tenderness
Issue Date: Dec-2000
Publisher: Teagasc
Citation: Predicting the eating quality of meat. The National Food Centre Research Report No. 28. Anne Maria Mullen et al. Dublin; Teagasc, 2000. ISBN 1841701572
Series/Report no.: The National Food Centre Research Report;No. 28
Abstract: A novel, water soluble protein fragment [1735Da] was isolated from beef striploin and characterised. As soluble components of the proteolytic system are easily extracted from muscle they may be suitable for routine factory analysis. This fragment originated from the important myofibrillar protein, troponin T and may serve as a tenderness indicator.
Description: End of Project Report
URI: http://hdl.handle.net/11019/113
ISBN: 1841701572
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science

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