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Dr. Greaser’s research program has been a unique blend of fundamental work related to muscle contraction and muscle growth coupled with applied agricultural research in the area of meat science. His early work led to the characterization and naming of the subunits of the protein troponin. Later in his career he made major contributions to understanding the structure and function of the giant protein titin, including a discovery of a mutation in rats that mimics human dilated cardiomyopathy. Affectionately his co-workers named him the “Titan of Titin”.
Dr. Greaser’s research also led to new insights in the meat science area. He and his co-workers were first to show that titin becomes structurally altered in postmortem muscle, and that this alteration contributes to improved meat tenderness. In addition he collaborated in the development of a patented procedure that uses sodium bicarbonate to improve pork meat quality.
Dr. Greaser’s research also led to new insights in the meat science area. He and his co-workers were first to show that titin becomes structurally altered in postmortem muscle, and that this alteration contributes to improved meat tenderness. In addition he collaborated in the development of a patented procedure that uses sodium bicarbonate to improve pork meat quality.
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NEW ASPECTS OF MEAT QUALITY: FROM GENES TO ETHICSpp.13-31, (2017)
Handbook of Food Analysis, Third Edition - Two Volume Setpp.357-368, (2015)
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