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Predicting the eating quality of meat

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Keywords
Meat production, Meat quality, Meat proteins, Meat tenderness
Date
2000-12
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science
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Report 28.pdf
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URI
http://hdl.handle.net/11019/113
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
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.
Funder
European Union
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