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|Title: ||New technologies in the manufacture of low fat meat products|
|Authors: ||Allen, Paul|
Mullen, Anne Maria
Troy, Declan J.
|Keywords: ||Low-fat meat|
|Issue Date: ||Feb-1999|
|Citation: ||New technologies in the manufacture of low fat meat products. The National Food Centre Research Report No. 10. Paul Allen et al. Dublin; Teagasc, 1999. ISBN 1841700096|
|Series/Report no.: ||The National Food Centre Research Report;No. 10|
|Abstract: ||The objective of this project was to provide a sound scientific basis for the development of low fat meat products. The emphasis was placed on identifying the barriers to producing high quality, low fat meat products and providing a knowledge base for manufacturers to overcome these, rather than actually developing new products. Each partner had specific tasks and worked with traditional products of their country. A wide range of products was thereby studied including comminuted, emulsion, cured and dried fermented, so that the results are widely applicable.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Programme End of Project Reports|
Food Chemistry & Technology
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