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Adding value to beef forequarter muscles

dc.contributor.authorKenny, Tony*
dc.contributor.authorLennon, Ann*
dc.contributor.authorWard, Patrick*
dc.contributor.authorSullivan, Paul*
dc.contributor.authorMcDonald, Karl*
dc.contributor.authorDowney, Gerard*
dc.contributor.authorO'Neill, Eileen*
dc.date.accessioned2012-10-03T14:40:21Z
dc.date.available2012-10-03T14:40:21Z
dc.date.issued2008-11
dc.identifier.citationAdding value to beef forequarter muscles. The National Food Centre Research Report No. 98. Tony Kenny et al. Dublin; Teagasc, 2008. ISBN 1841705322en_GB
dc.identifier.isbn1841705322
dc.identifier.urihttp://hdl.handle.net/11019/210
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe 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.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 98
dc.subjectBeefen_GB
dc.subjectBeef productionen_GB
dc.subjectBeef carcassesen_GB
dc.subjectForequarteren_GB
dc.titleAdding value to beef forequarter musclesen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4898
refterms.dateFOA2018-01-12T07:34:28Z


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