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|Title: ||Predicting the eating quality of meat|
|Authors: ||Mullen, Anne Maria|
Troy, Declan J.
|Keywords: ||Meat production|
|Issue Date: ||Dec-2000|
|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|
|Appears in Collections:||Food Chemistry & Technology|
Food Programme End of Project Reports
Food Quality & Sensory Science
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