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|Title: ||Development of value-added beef products|
|Authors: ||Desmond, Eoin|
Troy, Declan J.
|Keywords: ||Value-added beef products|
|Issue Date: ||May-2001|
|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|
|Appears in Collections:||Food Industry Development|
Food Chemistry & Technology
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