Browsing Food Quality & Sensory Science by Author "Desmond, Eoin"
High pressure technology in the manufacture of minimally-processed meat productsTroy, Declan J.; Crehan, Clodagh; Mullen, Anne Maria; Desmond, Eoin (Teagasc, 2001-07)High hydrostatic pressure processing was applied to raw minced meat prior to product formulation and the results indicate that with 50 MPa pressure it was possible to reduce the salt in frankfurters from 2.5% to 1.5% without compromising the safety and overall quality. Similarly the phosphate content of frankfurters could be reduced from 0.5% to 0.25% after pressure treatment. Cook loss from the treated frankfurters was significantly reduced indicating a higher yield of product due to the high pressure.
New technologies in the manufacture of low fat meat productsAllen, Paul; Dreeling, Niamh; Desmond, Eoin; Hughes, Eimear; Mullen, Anne Maria; Troy, Declan J. (Teagasc, 1999-02)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.