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Adding value to Beef Forequarter Muscles

Kenny, Tony
; 
Lennon, Ann
; 
Ward, Patrick
; 
Sullivan, Paul
; 
McDonald, Karl
; 
O'Neill, Eileen
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Keywords
Beef forequarter, Muscle properties, Tenderness, Fat content, Bonding agents, re-formed joints, Added-value meat products
Date
01/11/2008
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
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http://hdl.handle.net/11019/860
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.
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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