Browsing Food Chemistry & Technology by Subject "Tenderness"
Now showing items 1-3 of 3
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.
Enhancing the tenderness of beefThis project investigated various methods which had potential to increase beef tenderness and was also aimed at elucidating the biochemical mechanism underlying the improved tenderness.
Very fast chilling in beefVery fast chilling (VFC) of beef reduces the temperature to -1ºC after 5 hours post mortem throughout its mass. The process has many potential benefits (Joseph,1996) including the production of tender meat and greater process efficiency in the meat plant.