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