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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/202

Title: Enhancing the healthiness, shelf-life and flavour of Irish fresh packaged beef
Authors: Moloney, Aidan P
Murray, Brendan
Troy, Declan J.
O'Grady, Michael
Kerry, Joseph
Downey, Gerard
Keywords: Beef
Fatty acids
Beef production
Issue Date: Feb-2007
Publisher: Teagasc
Citation: Enhancing the healthiness, shelf-life and flavour of Irish fresh packaged beef. The National Food Centre Research Report No. 90. Aidan Moloney et al. Dublin; Teagasc, 2007. ISBN 1841704849
Series/Report no.: The National Food Centre Research Report;No. 90
Abstract: Consumer concern about the nutritional aspects of health has heightened interest in developing methods for manipulation of the fatty acid composition of ruminant products. Ruminant meats such as beef and lamb are often criticised by nutritionists for having high amounts of saturated (S) fatty acids and low levels of polyunsaturated (P) fatty acids. The P:S ratio in beef is approximately 0.1, the ideal being about 0.4. However, an excessive increase in P concentration could predispose beef lipids to rancidity and loss of shelflife. Moreover, the colour of meat is an important influence on the purchase decision of the consumer. This report summarises the Teagasc contribution to a larger project supported under the Food Institutional Research Measure programme administrated by the Department of Agriculture and Food. The Teagasc contribution focused on enhancing the fatty acid composition of beef by nutritional manipulation of cattle using grazing and plant oils, the use of healthy - fatty acid enriched bovine tissue to make a processed beef product and the efficacy of dietary inclusion of tea catechins and rosemary to enhance the shelf-life of beef.
Description: End of Project Report
URI: http://hdl.handle.net/11019/202
ISBN: 1841704849
Appears in Collections:Animal & Bioscience
Food Chemistry & Technology
Food Programme End of Project Reports

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