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    Biochemical and physical indicators of beef quality

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    Author
    Troy, Declan J.
    Keyword
    Beef
    Beef production
    Beef tenderness
    Sensory evaluation
    Date
    1999-03
    
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    URI
    http://hdl.handle.net/11019/98
    Citation
    Biochemical and physical indicators of beef quality. The National Food Centre Research Report No. 13. Declan J. Troy. Dublin; Teagasc, 1999. ISBN 1841700184
    Abstract
    Beef of a consistent quality is required by the meat industry in order to maintain and expand markets. Measurement of beef quality is difficult at factory level. Measurements to indicate the final eating quality are not well developed yet. This project examined novel approaches to this problem using biochemical and physical methods. The Biochemical indicators of beef quality examined included: pH , Protease activity as a potential indicator of meat tenderness, Cathepsin B and cathepsin B&L activities in relation to beef ageing, Relationship between cathepsin B and cathepsin B&L activity and WBSF values, Protein fragments as an indication of beef tenderness and Myofibrillar proteins. The Physical indicators of beef quality examined included: Post-mortem changes in muscle electrical properties and their relationship to meat quality attributes, Near infrared reflectance spectra as indicators of beef quality, Shear force as an indicator of tenderness.
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