Browsing Food Chemistry & Technology by Subject "Beef carcasses"
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Adding value to beef forequarter musclesThe 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.
Hygiene and safety of Irish beef carcasses.Investigations were carried out in a number of beef abattoirs in Ireland. Information was obtained on the hygienic status of the carcasses being produced and also on their safety, using the presence of Salmonella as an indicator. The data showed that, in general, the hygiene of the carcasses being produced was of a satisfactory quality and that faecal contamination was low, as indicated by the coliform and E. coli counts. The safety of the carcasses as indicated by the presence of Salmonella was considered to be a cause for concern. The level of contamination by this pathogen of 7.6% was considered to be high and requires investigation. The majority of the Salmonella present on carcasses was S. typhimurium DT104, which is resistant to a range of antibodies. The work was part of an EU project and some results are presented from other partners.
Influence of feeding systems on the eating quality of beefThe objective was to determine pre-slaughter factors which may enhance the eating quality of beef and to assist the Irish beef production chain to exploit these factors to produce beef of higher quality and increased consumer acceptability. The effects of pre-slaughter growth rate, high energy diets, feed type and age at slaughter on beef quality were examined.