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|Title: ||Adding value to beef forequarter muscles|
|Authors: ||Kenny, Tony|
|Issue Date: ||Nov-2008|
|Citation: ||Adding value to beef forequarter muscles. The National Food Centre Research Report No. 98. Tony Kenny et al. Dublin; Teagasc, 2008. ISBN 1841705322|
|Series/Report no.: ||The National Food Centre Research Report;No. 98|
|Abstract: ||The forequarter constitutes 50% of the weight of a beef carcase but only
about 25% of its value. To fulfill the objectives of this project, the work was
organised into 4 parts as follows:
1.Characterisation of the available raw material, in terms of properties of
individual muscles seamed out from carcasses of representative types of
animals produced in Ireland.
2.Comparison of yields and operator time for seaming and conventional boning.
3.Utilisation of separated muscles in added-value products using appropriate
tenderising, bonding and forming technology.
4.Transfer of the knowledge and technology to the industry.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Programme End of Project Reports|
Food Chemistry & Technology
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