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    Predicting the eating quality of meat

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    Author
    Mullen, Anne Maria cc
    Murray, Brendan
    Troy, Declan J.
    Keyword
    Meat production
    Meat quality
    Meat proteins
    Meat tenderness
    Date
    2000-12
    
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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
    Collections
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Programme End of Project Reports
    Food Quality & Sensory Science

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