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dc.contributor.authorTroy, Declan J.*
dc.date.accessioned2012-08-27T15:58:46Z
dc.date.available2012-08-27T15:58:46Z
dc.date.issued1999-03
dc.identifier.citationBiochemical and physical indicators of beef quality. The National Food Centre Research Report No. 13. Declan J. Troy. Dublin; Teagasc, 1999. ISBN 1841700184en_GB
dc.identifier.isbn1841700184
dc.identifier.urihttp://hdl.handle.net/11019/98
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractBeef 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.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Reports;No. 13
dc.subjectBeefen_GB
dc.subjectBeef productionen_GB
dc.subjectBeef tendernessen_GB
dc.subjectSensory evaluationen_GB
dc.titleBiochemical and physical indicators of beef qualityen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4190
refterms.dateFOA2018-01-12T07:32:00Z


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