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New technologies in the manufacture of low fat meat products

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Keywords
Low-fat meat, Fat-reduced foods, Fat substitutes
Date
1999-02
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science
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Report 10.pdf
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http://hdl.handle.net/11019/95
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
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.
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