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Enhancing the tenderness of beef

Troy, Declan J.
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Keywords
Beef, Tenderness, Meat texture, Meat quality
Date
1999-02
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
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Report 11.pdf
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URI
http://hdl.handle.net/11019/96
Citation
Enhancing the tenderness of beef. The National Food Centre Research Report No. 11. Declan J. Troy. Dublin; Teagasc, 1999. ISBN 1841700104
Abstract
This project investigated various methods which had potential to increase beef tenderness and was also aimed at elucidating the biochemical mechanism underlying the improved tenderness.
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