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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/95

Title: New technologies in the manufacture of low fat meat products
Authors: Allen, Paul
Dreeling, Niamh
Desmond, Eoin
Hughes, Eimear
Mullen, Anne Maria
Troy, Declan J.
Keywords: Low-fat meat
Fat-reduced foods
Fat substitutes
Issue Date: Feb-1999
Publisher: Teagasc
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
URI: http://hdl.handle.net/11019/95
ISBN: 1841700096
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science

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