Skip to main content

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.

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