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Enhancing the healthiness, shelf-life and flavour of Irish fresh packaged beef
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2007-02
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Report 90.pdf
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Enhancing the healthiness, shelf-life and flavour of Irish fresh packaged beef. The National Food Centre Research Report No. 90. Aidan Moloney et al. Dublin; Teagasc, 2007. ISBN 1841704849
Abstract
Consumer concern about the nutritional aspects of health has heightened
interest in developing methods for manipulation of the fatty acid composition
of ruminant products. Ruminant meats such as beef and lamb are often
criticised by nutritionists for having high amounts of saturated (S) fatty acids
and low levels of polyunsaturated (P) fatty acids. The P:S ratio in beef is
approximately 0.1, the ideal being about 0.4. However, an excessive increase
in P concentration could predispose beef lipids to rancidity and loss of shelflife.
Moreover, the colour of meat is an important influence on the purchase
decision of the consumer. This report summarises the Teagasc contribution to
a larger project supported under the Food Institutional Research Measure
programme administrated by the Department of Agriculture and Food. The
Teagasc contribution focused on enhancing the fatty acid composition of beef
by nutritional manipulation of cattle using grazing and plant oils, the use of
healthy - fatty acid enriched bovine tissue to make a processed beef product
and the efficacy of dietary inclusion of tea catechins and rosemary to enhance
the shelf-life of beef.