Food Programme >
Food Chemistry & Technology >
Please use this identifier to cite or link to this item:
|Title: ||Biochemical and physical indicators of beef quality|
|Authors: ||Troy, Declan J.|
|Issue Date: ||Mar-1999|
|Citation: ||Biochemical and physical indicators of beef quality. The National Food Centre Research Report No. 13. Declan J. Troy. Dublin; Teagasc, 1999. ISBN 1841700184|
|Series/Report no.: ||The National Food Centre Research Reports;No. 13|
|Abstract: ||Beef of a consistent quality is required by the meat industry in order to maintain and expand markets. Measurement of beef quality is difficult at factory level. Measurements to indicate the final eating quality are not well developed yet. This project examined novel approaches to this problem using biochemical and physical methods.
The Biochemical indicators of beef quality examined included: pH , Protease activity as a potential indicator of meat tenderness, Cathepsin B and cathepsin B&L activities in relation
to beef ageing, Relationship between cathepsin B and cathepsin B&L activity and WBSF values, Protein fragments as an indication of beef tenderness and Myofibrillar proteins.
The Physical indicators of beef quality examined included: Post-mortem changes in muscle electrical properties and their relationship to meat quality attributes, Near infrared reflectance spectra as indicators of beef quality, Shear force as an indicator of tenderness.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Chemistry & Technology|
Food Programme End of Project Reports
Items in T-Stor are protected by copyright, with all rights reserved, unless otherwise indicated.