Latest News

  • 23/04/2015, Erin Ritchie
    ERIN abstract
    Here is the second fourth year Science Communication seminar report assignment for 2015.
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  • 16/04/2015, James Marshall
    JamesMarshall
    As part of their assessment our fourth year students each write a report on one of our weekly seminars and construct a "graphical abstract". Here is the first such report for 2015
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  • 26/02/2015
    Professor Catherine Day has won Genesis Oncology funding for her project "Targeting ubiquitin pathways to control chronic inflammation"
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  • Featured publication

    Ryder, K., Ha, M., Bekhit, A. E.-D., & Carne, A., Food Chemistry, (2015) 172C, 197–206.

    Development of procedures to tenderise tougher cuts of meat to improve eating quality and add value is of interest to consumers and the meat industry respectively. During the traditional ageing process of meat, enzymes naturally present in meat partially break down some proteins in meat to tenderise it. This process is less effective with tougher meat cuts, hence there is interest in developing procedures for adding additional enzymes to tenderise meat. Our research reported here investigated the ability of some commercially available food grade enzyme preparations (which we identified to each contain several different enzymes) to break down meat proteins. The myofibril fibres in meat control the structure and function of muscle meat. The connective tissue protein component influences meat toughness.  We prepared myofibril and connective tissue extracts from beef topside muscle and beef tendon respectively and compared the extent to which the food grade enzyme preparations broke down particular muscle proteins. We showed that the enzyme preparations were able to breakdown two proteins in myofibrils (called desmin and troponin) that help to hold meat structure and influence meat tenderness.  We also showed that the enzyme preparations broke down the main connective tissue protein (called collagen). The results reported here show that the enzyme preparations evaluated have considerable potential for application in meat tenderisation in that they can break down specific proteins that control meat structure and toughness.

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