THE CONVERSION OF TOUGH MEAT TO TENDER MEAT THROUGH ENDOGENOUS BIOCHEMICAL PROCESSES

Objective

The project will consist of a number of tasks which will realise four main targets related to the elucidation and exploitation of the post-mortem process of tenderisation in meat. The targets are summarised as follows:

Target 1: To relate the proteolytic products of the tenderisation process to their origin.

Target 2: To relate the collagen and the sarcomere ultra-structure changes to the tenderisation process.

Target 3: To evaluate various methods of inducing tenderisation and relate their effects to targets 1 and 2.

Target 4: To evaluate industrial exploitation of these processes at factory level.

Programme(s)

• FP3-AIR - Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994

Topic(s)

• 312 - Food quality

Call for proposal

Data not available

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

TEAGASC

Address

Dunsinea, Castleknock
Dublin 15
Ireland

Participants (4)

Institut National de la Recherche Agronomique (INRA)

France

Address

Centre De Recherche De Clermont Theix
63122 Saint-genès-champanelle

KERRY FOODS PLC.

Ireland

Address

Princes Street
Tralee Co Kerry

ROYAL VETERINARY AND AGRICULTURAL UNIVERSITY

Denmark

Address

Buldsvej 13
1870 Frederiksberg

UNIVERSITY OF ATHENS

Greece

Address

Panepistimiou Street 30
10679 Athens