Browsing Food Quality & Sensory Science by Author "Dreeling, Niamh"
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.