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dc.contributor.authorMoloney, Aidan P*
dc.contributor.authorMurray, Brendan*
dc.contributor.authorTroy, Declan J.*
dc.contributor.authorO'Grady, Michael*
dc.contributor.authorKerry, Joseph P.*
dc.contributor.authorDowney, Gerard*
dc.date.accessioned2012-10-02T15:09:23Z
dc.date.available2012-10-02T15:09:23Z
dc.date.issued2007-02
dc.identifier.citationEnhancing 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 1841704849en_GB
dc.identifier.isbn1841704849
dc.identifier.urihttp://hdl.handle.net/11019/202
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractConsumer 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.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 90
dc.subjectBeefen_GB
dc.subjectShelf-lifeen_GB
dc.subjectFatty acidsen_GB
dc.subjectBeef productionen_GB
dc.titleEnhancing the healthiness, shelf-life and flavour of Irish fresh packaged beefen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4966
refterms.dateFOA2018-01-12T07:36:50Z


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