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dc.contributor.authorMullen, Anne Maria*
dc.contributor.authorMurray, Brendan*
dc.contributor.authorTroy, Declan J.*
dc.date.accessioned2012-08-30T09:09:44Z
dc.date.available2012-08-30T09:09:44Z
dc.date.issued2000-12
dc.identifier.citationPredicting the eating quality of meat. The National Food Centre Research Report No. 28. Anne Maria Mullen et al. Dublin; Teagasc, 2000. ISBN 1841701572en_GB
dc.identifier.isbn1841701572
dc.identifier.urihttp://hdl.handle.net/11019/113
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractA 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.en_GB
dc.description.sponsorshipEuropean Union (EU) Fourth Framework Research Programme, Project number PL 96-1107
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 28
dc.subjectMeat productionen_GB
dc.subjectMeat qualityen_GB
dc.subjectMeat proteinsen_GB
dc.subjectMeat tendernessen_GB
dc.titlePredicting the eating quality of meaten_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4391
dc.contributor.sponsorEuropean Union
refterms.dateFOA2018-01-12T07:28:45Z


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