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T-Stór
External research report . 2000
Data sources: T-Stór
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Predicting the eating quality of meat

descriptionPublicationkeyboard_double_arrow_right External research report 01 Dec 2000 Ireland English Publisher:TeagascPublicly funded
Authors: Mullen, Anne Maria; Murray, Brendan; Troy, Declan J.;

handle: 11019/113

Predicting the eating quality of meat

Abstract

End of Project Report 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. European Union (EU) Fourth Framework Research Programme, Project number PL 96-1107

Country
Ireland
Related Organizations
Keywords

Meat production, Meat tenderness, Meat quality, Meat proteins

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
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