• Login
    View Item 
    •   T-Stór
    • Food Programme
    • Food Chemistry & Technology
    • View Item
    •   T-Stór
    • Food Programme
    • Food Chemistry & Technology
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of T-StórCommunitiesPublication DateAuthorsTitlesSubjectsFunderThis CollectionPublication DateAuthorsTitlesSubjectsFunderProfilesView

    My Account

    LoginRegister

    Information

    Deposit AgreementLicense

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Adding value to Beef Forequarter Muscles

    • CSV
    • RefMan
    • EndNote
    • BibTex
    • RefWorks
    Thumbnail
    Name:
    eopr-4898.pdf
    Size:
    259.1Kb
    Format:
    PDF
    Download
    Author
    Kenny, Tony
    Lennon, Ann
    Ward, Patrick
    Sullivan, Paul
    McDonald, Karl
    O'Neill, Eileen
    Keyword
    Beef forequarter
    Muscle properties
    Tenderness
    Fat content
    Bonding agents
    re-formed joints
    Added-value meat products
    Date
    01/11/2008
    
    Metadata
    Show full item record
    Statistics
    Display Item Statistics
    URI
    http://hdl.handle.net/11019/860
    Citation
    Kenny, T., Lennon, A., Ward, P., Sullivan, P., McDonald, K., O’Neill, E., Adding value to Beef Forequarter Muscles, Ashtown Food Research Centre Research Report No. 98, Teagasc, 2008.
    Abstract
    The 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.
    Collections
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Programme End of Project Reports

    entitlement

     
    DSpace software copyright © 2002-2017  DuraSpace
    Quick Guide | Contact Us | Send Feedback
    Open Repository is a service operated by 
    Atmire NV
     

    Export search results

    The export option will allow you to export the current search results of the entered query to a file. Different formats are available for download. To export the items, click on the button corresponding with the preferred download format.

    By default, clicking on the export buttons will result in a download of the allowed maximum amount of items.

    To select a subset of the search results, click "Selective Export" button and make a selection of the items you want to export. The amount of items that can be exported at once is similarly restricted as the full export.

    After making a selection, click one of the export format buttons. The amount of items that will be exported is indicated in the bubble next to export format.