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    Enhancing the tenderness of beef

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    Report 11.pdf
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    Author
    Troy, Declan J.
    Keyword
    Beef
    Tenderness
    Meat texture
    Meat quality
    Date
    1999-02
    
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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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    Food Chemistry & Technology

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