Predicting the eating quality of meat

dc.contributor.author	Mullen, Anne Maria	*
dc.contributor.author	Murray, Brendan	*
dc.contributor.author	Troy, Declan J.	*
dc.date.accessioned	2012-08-30T09:09:44Z
dc.date.available	2012-08-30T09:09:44Z
dc.date.issued	2000-12
dc.identifier.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	en_GB
dc.identifier.isbn	1841701572
dc.identifier.uri	http://hdl.handle.net/11019/113
dc.description	End of Project Report	en_GB
dc.description.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.	en_GB
dc.description.sponsorship	European Union (EU) Fourth Framework Research Programme, Project number PL 96-1107
dc.language.iso	en	en_GB
dc.publisher	Teagasc	en_GB
dc.relation.ispartofseries	The National Food Centre Research Report;No. 28
dc.subject	Meat production	en_GB
dc.subject	Meat quality	en_GB
dc.subject	Meat proteins	en_GB
dc.subject	Meat tenderness	en_GB
dc.title	Predicting the eating quality of meat	en_GB
dc.type	Technical Report	en_GB
dc.identifier.rmis	4391
dc.contributor.sponsor	European Union
refterms.dateFOA	2018-01-12T07:28:45Z

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