T-Stor
 

T-Stor >
Food Programme >
Food Chemistry & Technology >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/860

Title: Adding value to Beef Forequarter Muscles
Authors: Kenny, Tony
Lennon, Ann
Ward, Patrick
Sullivan, Paul
McDonald, Karl
O’Neill, Eileen
Downey, Gerard
Keywords: Beef forequarter
Muscle properties
Tenderness
Fat content
Bonding agents
re-formed joints
Added-value meat products
Issue Date: 1-Nov-2008
Publisher: Teagasc
Citation: Kenny, T., Lennon, A., Ward, P., Sullivan, P., McDonald, K., O’Neill, E., Adding value to Beef Forequarter Muscles, Ashtown Food Research Centre Research Report No. 98, Teagasc, 2008.
Series/Report no.: Ashtown Food Research Centre Research Report;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
URI: http://hdl.handle.net/11019/860
ISBN: 1841705322
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports

Files in This Item:

File Description SizeFormat
eopr-4898.pdf259.15 kBAdobe PDFView/Open

This item is protected by original copyright


View Statistics

Items in T-Stor are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! Teagasc - The Agriculture and Food Development Authority  2012  - Feedback