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|Technology Name |
(St. Jude Reference #)
|Genetically Engineering Livestock to Improve Meat Tenderization (SJ-08-0016)|
|Description||A method for improving meat quality through better tenderization is provided. The method works through modulation of the calpain/ calpastatin proteolytic system, an established target for improvement of meat tenderization. The method is based on modification of calpastatin to convert it from an inhibitor of calpain activity into an enhancer. This modification can be genetically engineered in livestock (e.g. cattle, swine, sheep) and is contemplated to contribute to postmortem meat tenderization without affecting animal physiology.|
|Keywords||calpain, calpastatin, meat tenderization|
|Granted Patents or Published Applications||Pending provisional application|
|Related Scientific References||Moldoveanu T. et al., Nature 456: 404-409 (2008)|
|Licensing Opportunities||We are currently seeking licensing opportunities in all fields.|
Contact the Office of Technology Licensing (Phone: 901-595-2342, Fax: 901-595-3148) for more information.
Last update: September 2010