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Keywords
Beef, Beef production, Beef carcasses, Forequarter
Date
2008-11
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
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Report 98.pdf
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URI
http://hdl.handle.net/11019/210
Citation
Adding value to beef forequarter muscles. The National Food Centre Research Report No. 98. Tony Kenny et al. Dublin; Teagasc, 2008. ISBN 1841705322
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.
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