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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/124

Title: Development of value-added beef products
Authors: Desmond, Eoin
Troy, Declan J.
Kenny, Tony
McDonagh, Ciara
Ward, Patrick
Keywords: Value-added beef products
Restructured steaks
Lactic acid
Issue Date: May-2001
Publisher: Teagasc
Citation: Development of value-added beef products. The National Food Centre Research Report No. 38. Eóin Desmond et al. Dublin; Teagasc, 2001 . ISBN 1841702374
Series/Report no.: The National Food Centre Research Report;No. 38
Abstract: This work investigated technologies to improve the functionality of beef, particularly low-value beef to increase its versatility for the development of value-added restructured and emulsion type beef products. More specifically the project objectives were (1) to increase the functionality of beef; (2) to develop innovative beef products; (3) to increase the use of low-value carcass cuts as a functional ingredient in beef products. The research was carried out in three stages: solubilisation of connective tissue components of beef using organic acids, application of proteases to beef model systems to increase functionality, and physical disruption of connective tissue in beef by mechanical treatments such as needle and blade tenderising, tumbling and massaging.
Description: End of Project Report
URI: http://hdl.handle.net/11019/124
ISBN: 1841702374
Appears in Collections:Food Industry Development
Food Chemistry & Technology
Food Programme End of Project Reports

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